07/08/2026
There was a time when the salmon head rarely made it to the table.
Most people chased the fillet. Chefs chased the flavor.
Hidden inside the head are the cheeks, the collar, and the skin—parts that become incredibly tender, buttery, and deeply satisfying when cooked right. It’s not about serving what’s left. It’s about serving what many seafood lovers quietly ask for first.
So we gave it the attention it deserves.
Crisped until the skin shatters. Finished with our house sriracha butter sauce. Built for those who appreciate bold flavors and the craft behind every dish.
Because great cooking isn’t about using the most expensive cut.
It’s about knowing where the best flavor lives.
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