Collar

Fish

Collar

Brown Trout collar is the small fatty band behind the gills—bone and skin included. On trout the cut is petite compared with salmon, but the flavour is concentrated and excellent blistered under a broiler. Salt, grill hot, and eat with fingers. Citrus or a herb salsa cuts the richness of the skin and dark meat near the bone.

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Unit

Characteristics

Preparations

BraisedConfitCuredGrilledRoasted

Traits

Cure FriendlyFattyFlavourfulRobustUndervalued

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 209

Amount per 100 g

  • Total Fat 11.1 g
  • Saturated Fat 0.95 g
  • Trans Fat 0 g
  • Monounsaturated Fat 1.93 g
  • Polyunsaturated Fat 6.01 g
  • Cholesterol 55.5 mg
  • Sodium 83.7 mg
  • Salt 0.2 g
  • Total Carbohydrate 0 g
  • Dietary Fibre 0 g
  • Total Sugars 0 g
  • Complex / starch 0 g
  • Protein 19.1 g
  • Water 69.8 g
Detailed nutrients

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

History

Collars of brown trout were grilled over campfires after the body was filleted.

Izakaya-style collar cookery inspired chefs to grill brown trout collars as bar snacks.

Fishmongers sold brown trout collars when whole-fish butchery returned to retail.

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