SEABASS COLLAR VP 650-700G / PK 銀雪魚較

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

Discover one of the ocean’s most coveted and best-kept secrets with our Sea Bass Collar – Vacuum Packed (銀雪魚較, priced per lb) — the prized collar cut from the area just behind the head and pectoral fins of the Sea Bass, celebrated by professional chefs and devoted seafood enthusiasts as one of the most flavourful, succulent, and rewarding cuts of the entire fish. With a higher natural fat content than the fillet or steak, the Sea Bass 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 richness and a deeply satisfying, gelatinous quality that is simply unforgettable. Known as Yin Xue Yu Jiao (銀雪魚較) in Chinese, Sea Bass Collar is a restaurant insider’s secret that delivers a premium dining experience at outstanding value. Vacuum packed and priced per pound for maximum freshness and flexibility.

Why You'll Love It

• 🐟 Premium Sea Bass Collar (銀雪魚較) — the richest, most succulent and flavourful cut of the entire sea bass
• 🔒 Vacuum packed (VP) — sealed for maximum freshness and longer shelf life
• 🌟 Chef’s secret cut — the insider favourite prized for its extraordinary richness and depth of flavour
• 🧸 Higher fat content — naturally richer, more succulent, and more deeply flavourful than fillets or steaks
• 💰 Priced per pound — flexible purchasing, buy exactly the quantity you need
• ❄️ Flash-frozen to lock in peak ocean-fresh quality and extraordinary natural richness

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.
Salt-baking / Roasting: Season with garlic, ginger, soy sauce, and sesame oil, and roast at 220°C for 20–25 minutes until the skin is golden and crispy and the meat is falling off the bone — a simple, stunning preparation that lets the collar’s extraordinary natural richness shine.
Miso-glazed broiling: 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 — a classic Japanese kama-style preparation that is a beloved izakaya staple.
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

Sea Bass Collar is a revelation for those who have never experienced it — grill simply with salt and serve with steamed jasmine rice and a light soy and ginger dipping sauce for a meal that will stop conversation at the table with its extraordinary richness and depth. Roast with garlic, ginger, and soy sauce and serve with steamed rice and stir-fried greens for a deeply satisfying Chinese-style preparation. Prepare Japanese kama-style with a miso glaze and serve with steamed rice and pickled vegetables for an authentic izakaya experience at home. Steam Cantonese-style and serve with ginger and scallions for a clean, elegant preparation. The per-pound pricing makes it perfect for buying exactly the quantity you need. Once you experience the extraordinary flavour of Sea Bass Collar, you’ll never look at fillets the same way again.

Storage Instructions

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