Copper River King Salmon Collars
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Salmon Collars are a secret fisherman's treat. They are cut along the fish clavicle, right behind the gills, and include the collarbone plus some tender morsels of rich, flavorful belly meat. They are not pretty, but the high-fat meat, combined with crispy skin makes a special treat on the grill.
Wild Alaskan Copper River King Salmon Collars are a secret fisherman's treat. They are cut along the fish clavicle, right behind the gills, and include the collarbone plus some tender morsels of rich, flavorful belly meat.
- Cut along the clavicle, includes collarbone plus rich belly meat
- Trimmed and ready to cook
- Tender morsels of meat
- High fat, rich flavor
- 2 collars, frozen and vacuum sealed
- Defrost quickly and easily
- Grill on the BBQ for a fantastic meal or appetizer
All our fish are wild and sustainably caught in Alaska by ourselves and other quality fishermen we know and trust.
We own a small custom processing facility (60 North Seafoods) in Cordova, Alaska. Located right at the source, we immediately clean, cut, portion, wrap in parchment, and flash freeze for premium quality.
Copper River Salmon
Every year, May marks the beginning of the Copper River Salmon season. Stretching through September, this season is awaited around the world for its renowned wild King, Sockeye, and Coho salmon.
These fantastic fish are the crown jewel of the salmon world. In preparation for their herculean task of swimming up the 300 mile Copper River these salmon pack on rich energy reserves – evident in the copious supply of healthy and delicious omega-3 fatty acids stored in their bodies.
Copper River Salmon are more than just salmon: they are a culture; a driving force; a source of life for an entire Alaskan community.
Fishing Method
Copper River salmon are harvested with small gillnet boats directly from their natural habitat in Alaska. Harvested by skilled fishermen operating respect, passion, and care.
Handling and Recipes
Your fish will arrive frozen on dry ice. Place it in the freezer upon arrival. Properly frozen vacuum-sealed packages are good in the freezer for up to one year.
Defrost
— Keep frozen until ready to eat
— Thaw overnight in the refrigerator (cut open bag to let air in) or 30 minutes in COLD water (bag sealed)
Cook
Remove from packaging, rinse in cold water and pat dry
Cook to an internal temperature of 145 degrees F
• Grill on high heat for 10-15 minutes
• Bake at 350 for 15-25 minutes
• Saute on medium-high for 3-5 minutes on each side
For easiest removal, pull pin-bones after cooking (if present)
Sockeye has a firm texture that lends itself well to all kinds of grilling, frying, and baking recipes. We like to keep our Sockeye recipes simple since Sockeye has such an amazing bold flavor naturally.
Check out all our delicious salmon recipes for inspiration!
We ship directly to your door in insulated boxes. All orders are shipped on Mondays. Orders placed by noon (PST) on Monday will be shipped the same day, orders placed later will be shipped the following Monday. We will send an email with the tracking number on the day it ships so you know when to expect it.
We use sustainable green cell foam to insulate our frozen boxes instead of styrofoam. A combination of pellet dry ice and booster packs (pcm gel packs that hold below freezing) are used to keep fish frozen during transit.
Smoked salmon jars are shipped separately from frozen products because the glass could break due to the very low freezing temperature of dry ice.
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