Seafood

Fish collar

Often called the 'chef's secret,' the fish collar is the most succulent, buttery part of the fish, boasting a rich texture that rivals the belly. This recipe transforms yellowtail or salmon collars into a restaurant-quality delicacy with a caramelized miso glaze and perfectly charred skin.

Prep

15m

Cook

15m

Serves

Calories

480kcal

Qty	Ingredient
2 large pieces 500 g	Yellowtail or Salmon collars
2 tbsp 30 g	White miso paste
1 tbsp 15 ml	Mirin
1 tbsp 15 ml	Sake
1 tsp 5 g	Granulated sugar
1 tsp 5 g	Grated fresh ginger
1 tbsp 15 ml	Vegetable oil
2 wedges 2 wedges	Lemon wedges for serving

2 Method

Step 1. Pat the fish collars thoroughly dry with paper towels to ensure the skin becomes crispy.

Step 2. In a small bowl, whisk together the miso paste, mirin, sake, sugar, and grated ginger until the glaze is smooth.

Step 3. Lightly brush the fish collars with vegetable oil and season with a tiny pinch of salt.

Step 4. Preheat your oven's broiler to high and position the rack about 6 inches from the heat source. Alternatively, preheat an outdoor grill to medium-high heat.

Step 5. Place the collars on a foil-lined baking sheet or grill grate, skin side up first. Broil for 5-6 minutes until the skin is blistered and golden.

Step 6. Flip the collars over and generously brush the thick miso glaze over the meat side.

Step 7. Broil for another 4-5 minutes until the glaze is bubbling, slightly charred in spots, and the meat flakes easily with a fork.

Step 8. Serve immediately with fresh lemon wedges and steamed rice.

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Don't skip drying the fish; moisture is the enemy of crispy skin.
·
Use a wire rack on top of your baking sheet to allow heat to circulate under the collar for more even cooking.
·
The collar contains a large central bone; use your chopsticks or a small fork to 'mine' for the tender nuggets of meat tucked behind the fins.
·
If the glaze starts to burn before the fish is cooked through, move the tray to a lower oven rack.

? FAQ

Where can I buy fish collars?

You can usually find them at Japanese or Asian grocery stores (often labeled as Hamachi Kama) or by asking your local fishmonger if they have any 'collars' or 'necks' available.

Can I make this in an air fryer?

Yes! Air fry at 400°F (200°C) for about 10-12 minutes, flipping halfway through and applying the glaze during the last 3 minutes of cooking.

What kind of fish works best for collars?

Yellowtail (Hamachi) is the classic choice, but Salmon, Snapper, and Sea Bass collars are also excellent due to their high fat content.

Is the skin edible?

Absolutely. When grilled or broiled properly, the skin becomes crispy and flavorful, providing a great textural contrast to the soft meat.

Contrast

Fish collar

1 Ingredients

2 Method

💡 Chef's Tips

? FAQ

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