Kasu Salmon Collars

  • serves

The fatty morsels of meat between the fin and the head of salmon are so flavourful and do well with high heat cooking as they are surrounded with cartilage and nice fatty bits. This makes it a much more forgiving cut as it is less likely to over cook.

Courtesy of Forage Vancouver.

9 Ratings
Directions for: Kasu Salmon Collars


20 salmon collars (either from coho, spring or sockeye), scales removed

1 cup kasu (leftover lees from sake production)

¼ cup water

1 Tbsp salt

3 Tbsp sugar


1. Blend all ingredients (except collars) together until smooth.

2. Coat salmon collars with cure and allow to marinate overnight and as long as 2 days.

3. Remove collars and wipe dry. At this point, have a high heat grill (preferably charcoal) ready to go. Lightly oil the grill and lay the collars down on the skin side. Allow to cook for approximately 90 seconds and flip to the flesh side. Cook for 90 more seconds and remove from heat. Allow to rest for 2 minutes.

4. Serve with your favourite pickled vegetables and some cold sake!

See more: Fish, Main, Grill, Japanese



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