Riviera Seafood Club's own Blake Ito shows us how to properly defrost the collar section from Ora King Salmon. Our Ora King Salmon comes from sustainable net pen aquaculture in the beautiful New Zealand. The collar of the fish is typically an off cut to many, but absolute gold for those who know how to prepare this cut (which is actually super easy to do).

King Salmon is known to carry some fat content, but this salmon will spoil you in its rich decadence. With all of the natural oils in this salmon, its almost impossible to mess up - crispy salmon skins and barbecued filets stay moist and full of flavor.

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