Description
Here is the fish cut beloved by chefs and fish connoisseurs: Halibut Collars! Often overlooked, the collar is the prized, flavorful section of meat located around the pectoral fins and gill plate of the halibut. This unique cut offers a taste and texture experience unlike the traditional fillet.
The collar’s proximity to the bone and higher fat content locks in an incredible amount of moisture and rich, buttery flavor. The meat is sweet, flaky, and exceptionally tender—often compared to the luxurious texture of lobster or crab. Perfect for hands-on, casual dining, the collar is often grilled, baked, or broiled and enjoyed right off the bone like spare ribs.
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