Fish
Collar
Salmon collar is the fatty band behind the gills—bone, skin, and rich meat for high-heat cooking. The cut is marbled and irregular, so edges crisp while meat near the bone stays moist. Salt generously and grill or broil until the skin blisters. Serve with citrus, ponzu, or a sharp pickle to cut the oil. Eat with fingers if the presentation allows; the best bites sit in the pockets between bone and skin where fat renders into the flesh.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 10.6 g
- Saturated Fat 1.02 g
- Trans Fat 0 g
- Monounsaturated Fat 2.06 g
- Polyunsaturated Fat 5.69 g
- Cholesterol 52.6 mg
- Sodium 80.8 mg
- Salt 0.21 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 20.5 g
- Water 71 g
- Energy 194 kcal
- Water 71 g
- Protein 20.5 g
- Fat 10.6 g
- Saturated Fat 1.02 g
- Monounsaturated Fat 2.06 g
- Polyunsaturated Fat 5.69 g
- Omega-3 2.28 g
- Vitamins 56.2 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.13 mg
- Vitamin B3 — Niacin 3.33 mg
- Vitamin B5 — Pantothenic Acid 0.58 mg
- Vitamin B6 0.47 mg
- Vitamin B7 — Biotin 3.5 µg
- Vitamin B9 — Folate 13.9 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 13.7 µg
- Vitamin E 1.7 mg
- Vitamin K 0.6 µg
- Minerals 498 mg
- Major Minerals 497 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.21 g
- Cholesterol 52.6 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.13 · vitamin-b3-niacin: 3.33 · vitamin-b5-pantothenic-acid: 0.58 · vitamin-b6: 0.47 · vitamin-b7-biotin: 3.5 · vitamin-b9-folate: 13.9 · vitamin-d: 13.7 · vitamin-e: 1.7 · vitamin-k: 0.6 ·
Minerals
Collar of Salmon: composition reflects this culinary part relative to the whole ingredient.
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Pacific Northwest and Japanese coastal cooks grilled salmon collars over open fire after butchery.
Sushi bars popularised kama (collar) as an affordable, flavourful alternative to centre loin.
Western restaurants began listing salmon collar on menus as a shareable grilled special.