Fish Collars
**DISCLAIMER: While the fish collar is a cut/portion of all fish, we recommend using only the fish collars of salmon, white seabass, yellowtail, and yellowfin.
What are they??
What, you may be asking, is a fish collar? I bet you didn’t even know they had necks, let alone donned formal wear. Actually, a “collar” is the piece of meat that is right behind the gills and includes the pectoral fins.
Collars are fun to eat, you get a lot of crispy skin and if you are careful, you can get the fins beautifully browned – they are nutty and extremely tasty. Trust me on this. The meat is also unusually fatty and rich, almost like the belly that makes toro tuna so expensive.
The best collars are found on larger local fish such as white seabass, yellowtail tuna, salmon or big lingcod. Marinate them, then grill or broil. They will be sure to please every time, unless you are serving those squeamish folks who don’t like the notion that they are actually eating an animal. I try not to cook for those people too often.
