![]() If you’re lucky enough to have a charcoal grill or shichirin, collars really shine with the added layers of smoke, says Yokota. When in doubt, err toward cooking for longer, says Werner, since the cut is harder to dry out than a fillet: “You’re looking for the flesh to fall away from the bone.” You can check for doneness the same way you would a fillet, by feel-the flesh should turn opaque and flake slightly when pressed with your finger. As always when cooking fish, keep an eye on the collar’s progress. And truly, the fastest track to sublime dinner is to cook fish collar over dry heat, whether that’s grilling, baking (425☏ for about 12 to 15 minutes for a 10-ounce collar), or broiling (8 to 10 minutes) until they’ve developed some char. Small collars can be pan-fried-Werner suggests frying them in oil until crispy-but larger collars, with their uneven surface, have a harder time lying flat and will cook more evenly (and with less tending) in the oven or toaster oven. “While some species are still overfished or subject to overfishing, they are all under rebuilding plans.” Cooking Fish Collars That’s because, unlike many international fisheries, “fisheries are heavily regulated here in the States,” says Piccillo. “So if you do nothing else, ask if it’s been raised or wild-caught from the United States,” says Selengut. Even a species that’s listed as a ‘responsible’ choice on fisheries science–based guides like Seafood Watch may be a less environmentally-friendly option than something available from a small boat fisherman near your home, once you calculate the climate impact of shipping. Doing this not only communicates that there’s a growing market for more than fillets, says Selengut, but those conversations will make you a better informed shopper and cook.Įating any kind of collar is more sustainable than letting it go to waste, but the most sustainable collar of all is local. If your source butchers whole fish, they can likely sell you collar, but you’ll probably need to call in advance, says Becky Selengut, author of Good Fish: Sustainable Seafood Recipes from the Pacific Coast. If you’re not sure, ask, whether it’s at your local fish store, farmer’s market, or supermarket. Bianca Piccillo, cofounder of Mermaid’s Garden, a seafood store in Brooklyn that buys from local small-boat fishermen, says her market sells collars from “almost all of the fish we butcher, unless they are really teeny.” (For small fish, like sardines or trout, the collars are too small to be their own cut, but you’ll eat them when you cook the fish whole-the least wasteful option of all.)īecause they’re not in high demand, fish collars are typically not on display at every seafood counter, but that doesn’t mean you can’t buy them.
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