Fresh farmed amberjack collar is one of the most prized cuts of this popular fish, taken from the section just behind the gills and pectoral fins. Amberjack — also known as Yellowtail Kingfish — is farmed for its consistently high quality, clean flavor, and absence of the parasites sometimes found in wild-caught varieties. The farmed fish typically weighs between 6 and 11 pounds, and the collar cut represents a small but particularly desirable portion of each fish.

The collar is celebrated by chefs and home cooks alike for its exceptional richness, juiciness, and tenderness. Due to the naturally high fat content in this section of the fish, the flesh remains moist and succulent even at higher cooking temperatures. The meat features pale pink to ivory flesh with firm, large flakes and a mild, sweet, buttery flavor that pairs well with simple seasonings like salt and citrus.

This cut is best enjoyed grilled, broiled, or baked at high heat. A classic preparation involves seasoning with salt and grilling over direct heat for 10 to 20 minutes until lightly charred and cooked through. It is also excellent when marinated in soy sauce, mirin, and citrus before grilling, or simply pan-seared skin-side down in a hot skillet. Served with grated daikon radish and a squeeze of lemon or ponzu sauce, it makes an outstanding restaurant-quality dish at home. Priced and sold per pound.