Fish

Collar

Cod collar is the meaty band behind the gills—less fatty than salmon collar but full of flavour near the bone. Skin and bone stay on; the meat pulls away in moist flakes after roasting or grilling. Season well and roast until the edges colour; finish with olive oil and vinegar or a garlic-herb butter. Excellent family-style with potatoes and greens.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

BraisedConfitCuredGrilledRoasted

Traits

Cure FriendlyFattyFlavourfulRobustUndervalued

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 97.5

Amount per 100 g

Total Fat 2.06 g
Saturated Fat 0.41 g
Trans Fat 0 g
Monounsaturated Fat 0.84 g
Polyunsaturated Fat 0.81 g
Cholesterol 52.4 mg
Sodium 84.8 mg
Salt 0.19 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 19.7 g
Water 68.3 g

Detailed nutrients

Energy 97.5 kcal
Water 68.3 g
Protein 19.7 g
Fat 2.06 g
- Saturated Fat 0.41 g
- Monounsaturated Fat 0.84 g
- Polyunsaturated Fat 0.81 g
  - Omega-3 0.32 g
Vitamins 39.5 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.1 mg
- Vitamin B2 — Riboflavin 0.15 mg
- Vitamin B3 — Niacin 3.83 mg
- Vitamin B5 — Pantothenic Acid 0.66 mg
- Vitamin B6 0.38 mg
- Vitamin B7 — Biotin 2.8 µg
- Vitamin B9 — Folate 11 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.4 µg
- Vitamin E 0.54 mg
- Vitamin K 0.4 µg
Minerals 446 mg
- Major Minerals 445 mg
  - Calcium 40 mg
  - Sodium 84.8 mg
  - Potassium 320 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.19 g
Cholesterol 52.4 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.1 · vitamin-b2-riboflavin: 0.15 · vitamin-b3-niacin: 3.83 · vitamin-b5-pantothenic-acid: 0.66 · vitamin-b6: 0.38 · vitamin-b7-biotin: 2.8 · vitamin-b9-folate: 11 · vitamin-d: 1.4 · vitamin-e: 0.54 · vitamin-k: 0.4 ·

Minerals

Sodium: 84.75 · Potassium: 320 · Calcium: 40 · Iron: 1.5 ·

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

History

1000

Cod collars were grilled or stewed after the body went to salting in Atlantic fishing ports.

1980

Japanese and Portuguese grill traditions highlighted cod collar as an affordable flavour cut.

2015

Western fish counters began stocking collars when whole-cod butchery returned to fashion.