Wild-caught black cod collars (sablefish collars) sold by the pound at the Costco seafood counter, previously frozen to preserve peak freshness. Black cod, scientifically known as Anoplopoma fimbria, is not a true cod but a prized North Pacific species celebrated for its exceptionally rich, buttery flavor and silky texture.

The collar is the bone-in cut located just behind the gill plate, encompassing the pectoral fin area and a generous portion of fatty belly meat. It is considered one of the most flavorful parts of the fish, containing the highest concentration of omega-3 fatty acids and intramuscular fat of any cut. This intense marbling makes the collar nearly impossible to overcook and gives it a self-basting quality during high-heat cooking. The meat pulls cleanly away from the large, easy-to-navigate bones once cooked.

Black cod collars excel when broiled, grilled, or smoked. A classic preparation is a miso-soy glaze applied 4–12 hours before cooking, then broiled skin-side up until the exterior caramelizes and the edges char. The skin crisps beautifully under high heat and is fully edible. They are also excellent in hearty fish soups and stocks, where the collagen-rich bones add body and depth.