Fish
Collar
Cod collar from head-and-collar breakdown carries bone, skin, and moist white meat—less oil than salmon but excellent roasted hard with olive oil and paprika or miso. Pull meat from the bone at the table. Pair with potatoes, peppers, or sharp greens; the cut is informal and flavour-first.
Track this ingredient
Unit
Characteristics
Preparations
BraisedConfitCookedFreshPreparedRoastedSimmered
Traits
CollarFlavourfulFull FlavourPortionPrep ReadyTraditionalUndervalued
History
Cod head-and-collar sections were grilled or stewed in Atlantic port kitchens.
Portuguese and Japanese grill culture kept cod collar in everyday home cooking.
Fishmongers marketed collars as a value alternative to premium cod loin.