fish collars
Fish collars—the tender, flavorful cut located just behind the gills and near the head—are one of the ocean’s best-kept secrets. Packed with rich, juicy meat and beautifully marbled with natural fats, they deliver an intensely satisfying bite that practically melts in your mouth. The presence of bones only adds to the experience, lending depth and richness that make this cut especially savory and luxurious with every taste.
In many Asian cuisines, fish collars are the undisputed star of the table. They’re typically grilled, broiled, or roasted until the skin turns irresistibly crisp and the meat becomes fall-apart tender. The contrast is what makes them special: crackly, caramelized edges giving way to a buttery, succulent interior. A simple seasoning of salt, a splash of soy, or a squeeze of citrus is often all that’s needed to let the natural flavor shine.
Fish collars are also incredibly forgiving to cook, thanks to their higher fat content, and they’re perfect for hands-on eating—meant to be picked apart and enjoyed slowly. If you’ve never tried one before, consider this your sign. It’s a cut that rewards curiosity and delivers big flavor, proving that some of the very best bites are hiding in plain sight.
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ways to cook it
Fish collars are incredibly versatile and forgiving, thanks to their rich fat content and bone-in structure. Here are some of the best ways to cook them, each bringing out their bold flavor and tender texture:
Grill:
Grilling is one of the most popular ways to cook fish collars. Cook them skin-side down over medium-high heat until the skin is crisp and lightly charred, then finish just until the meat is tender and flakes easily. A simple seasoning of salt and oil works beautifully, or add soy sauce, ginger, and garlic for extra depth.Broil:
Broiling delivers intense heat that crisps the skin while keeping the inside juicy. Place the collars close to the heat source and cook until golden and bubbling, flipping once if needed. Finish with a squeeze of lemon or yuzu to cut through the richness.Roast:
Roasting in a hot oven allows the fat to render slowly, creating a deeply savory result. Roast on a sheet pan or cast-iron skillet until the skin is crisp and the meat pulls easily from the bone. This method is great with aromatics like scallions, shallots, or sliced citrus.Pan-sear:
For a quicker approach, pan-sear collars skin-side down in a hot skillet with a little oil. Once the skin is crisp, lower the heat and cover briefly to let the interior finish cooking. This method delivers maximum crispness with minimal effort.Smoke:
Fish collars take exceptionally well to smoking. Use a mild wood like apple, cherry, or alder to complement the natural richness without overpowering it. The result is tender, smoky meat that’s deeply satisfying.Air fry:
An easy, modern option that yields excellent results. Air fry at a high temperature until the skin is crisp and the meat is juicy and cooked through. This is a great method for small collars and weeknight cooking.No matter how you cook them, fish collars shine with simple accompaniments—steamed rice, pickled vegetables, fresh herbs, and a bright splash of citrus or vinegar to balance their richness.
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