Collar

Fish

Collar

Albacore collar is the cut behind the head and gills—fatty, bony, and full of flavour, similar to hamachi kama on other tuna-family fish. Flesh tucks between bones and crisps at the edges when grilled. It is a favourite of cooks who break down whole fish. Grill or broil hard with salt and citrus; eat off the bone. Not a boneless fillet substitute—expect to pick meat. Yield is modest but satisfaction is high.

Track this ingredient

Unit

Characteristics

Preparations

BroiledGrilledRoasted

Traits

Behind HeadBonyCrisp EdgesFatty And BonyFlavourfulGrill FavouritePickable MeatRich

Nutrition and pairings

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 136

Amount per 100 g

  • Total Fat 5.03 g
  • Saturated Fat 0.95 g
  • Trans Fat 0 g
  • Monounsaturated Fat 1.89 g
  • Polyunsaturated Fat 2.05 g
  • Cholesterol 56 mg
  • Sodium 77.7 mg
  • Salt 0.21 g
  • Total Carbohydrate 0 g
  • Dietary Fibre 0 g
  • Total Sugars 0 g
  • Complex / starch 0 g
  • Protein 20.4 g
  • Water 72.2 g
Detailed nutrients

Collar of Albacore: composition reflects this culinary part relative to the whole ingredient.

History

JP

Grilled tuna collars (kama) were classic izakaya and home fare.

Western fish restaurants adopted grilled tuna collar specials from whole-fish programmes.

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