Rick Moonenrsquos RM Seafood in Las Vegas serves the salmon collars mdash the fatty part just below the head RM Seafood

Rick Moonen’s RM Seafood in Las Vegas serves the salmon collars — the fatty part just below the head.

Chefs find uses for off cuts of wild salmon

Collar, tail and fins make tasty dishes

With the recent arrival of peak wild Alaska king salmon season, diners can find the largest and least abundant salmon species on menus everywhere. While many menus will feature salmon fillets, a number of chefs are hoping to maximize their catch by getting diners hooked on other parts, as well as unexpected preparations of, this rich, buttery tasting and delicate textured fish.

“Salmon extras, like all fish, test chefs, especially those of us in 'sustainable’ restaur

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TAGS: Food Trends
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