Fish
Collar
Brown Trout collar from head-and-collar breakdown includes the pectoral band with bone and skin—compact, flavourful, and built for hard heat. Fat lines are modest but enough to baste the meat. Char-grill or broil until skin blisters; rest and pick from the bone. Serve with rice or bitter salad and plenty of lemon.
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Unit
Characteristics
Preparations
BraisedConfitCookedFreshPreparedRoastedSimmered
Traits
CollarFlavourfulFull FlavourPortionPrep ReadyTraditionalUndervalued
History
Brown Trout heads and collars were grilled after the body was taken for smoking or frying.
Grill culture popularised collar cuts of brown trout as bar and family food.
Retailers sold head-on brown trout collars as a value flavour cut.