Halibut Collar VP 650-700G / PK 哈利拔魚較

Frozen Halibut Collar – The Chef’s Secret Cut, Outrageously Rich & Succulent

Discover one of the ocean’s most coveted and best-kept secrets with our Halibut Collar – Vacuum Packed — the prized collar cut from the area just behind the head and pectoral fins of the Halibut, celebrated by professional chefs and devoted seafood enthusiasts as the single most flavourful, succulent, and rewarding cut of the entire fish. With a higher natural fat content than the fillet or steak, the Halibut Collar delivers an extraordinarily rich, deeply flavourful, and melt-in-the-mouth experience that no other cut can match — the bones and connective tissue render down during cooking to create an intensely luscious, gelatinous richness that is simply unforgettable. Known as Kama (カマ) in Japanese cuisine — where fish collars are revered as a supreme delicacy — Halibut Collar is a restaurant insider’s secret that delivers a Michelin-worthy experience at a fraction of the cost of premium fillets. Vacuum packed and flash-frozen at peak freshness to preserve its exceptional quality and extraordinary natural flavour.

Why You'll Love It

• 🐟 Premium Halibut Collar (Kama) — the richest, most succulent and flavourful cut of the entire halibut
• 🔒 Vacuum packed (VP) — sealed for maximum freshness and longer shelf life
• 🌟 Chef’s secret cut — the insider favourite reserved for those who know the very best of the fish
• 🧸 Higher fat content — naturally richer, more succulent, and more deeply flavourful than fillets or steaks
• ❄️ Flash-frozen to lock in peak ocean-fresh quality and extraordinary natural richness
• 💰 Outstanding value — restaurant-quality, Michelin-worthy flavour at a fraction of the cost of premium fillets

How to Prepare

Grilling (recommended): Thaw, season generously with salt and white pepper, and grill over medium-high heat for 5–7 minutes per side until the skin is golden and crispy and the meat is cooked through and falling off the bone — the fat renders beautifully over the grill, creating an outrageously rich, smoky, and deeply satisfying result.
Miso-glazed broiling / Kama Shioyaki: Marinate in a rich white miso, mirin, sake, and ginger glaze for 2–4 hours, then broil under high heat for 8–10 minutes until caramelized, golden, and irresistibly fragrant — the classic Japanese kama preparation that is a beloved izakaya staple.
Roasting: Season with garlic, lemon, olive oil, and fresh herbs, and roast at 220°C for 20–25 minutes until the skin is crispy and the meat is falling off the bone — a simple, stunning preparation.
Steaming: Steam over boiling water for 15–18 minutes and serve with ginger, scallions, and a drizzle of hot sesame oil and soy sauce for a clean, Cantonese-style preparation that showcases the collar’s extraordinary natural richness.

Serving Suggestions

Halibut Collar is a revelation for those who have never experienced it — grill simply with salt and lemon and serve with steamed rice and pickled vegetables for a meal that will stop conversation at the table with its extraordinary richness and depth. Prepare Japanese kama-style with a miso glaze and serve with a cold Sapporo beer for an authentic izakaya experience at home. Roast with garlic and herbs and serve with crusty bread to soak up the incredible rendered juices. Steam Cantonese-style and serve with ginger and scallions for a clean, elegant preparation. Once you experience the extraordinary flavour of Halibut Collar, you’ll never look at fillets the same way again.

Storage Instructions

Keep frozen at -18°C or below. Thaw in the refrigerator for 12–24 hours before cooking. Once thawed, consume within 24 hours. Do not refreeze.