Fish

Collar

Monkfish collar is rich meat behind the gills—excellent grilled or roasted until collagen softens. Season boldly; eat off the bone. Specialty portion with superb flavour and fat. Cold product sears better—pat surfaces dry and do not crowd the pan.

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 132

Amount per 100 g

Total Fat 4.99 g
Saturated Fat 1.06 g
Trans Fat 0 g
Monounsaturated Fat 1.9 g
Polyunsaturated Fat 1.97 g
Cholesterol 54.7 mg
Sodium 78.5 mg
Salt 0.2 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 20 g
Water 68.5 g

Detailed nutrients

Energy 132 kcal
Water 68.5 g
Protein 20 g
Fat 4.99 g
- Saturated Fat 1.06 g
- Monounsaturated Fat 1.9 g
- Polyunsaturated Fat 1.97 g
  - Omega-3 0.79 g
Vitamins 40.6 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.1 mg
- Vitamin B2 — Riboflavin 0.15 mg
- Vitamin B3 — Niacin 4.03 mg
- Vitamin B5 — Pantothenic Acid 0.7 mg
- Vitamin B6 0.4 mg
- Vitamin B7 — Biotin 2.9 µg
- Vitamin B9 — Folate 11.6 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.4 µg
- Vitamin E 0.57 mg
- Vitamin K 0.5 µg
Minerals 382 mg
- Major Minerals 380 mg
  - Calcium 61 mg
  - Sodium 78.5 mg
  - Potassium 241 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.2 g
Cholesterol 54.7 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: 4.03 · vitamin-b5-pantothenic-acid: 0.7 · vitamin-b6: 0.4 · vitamin-b7-biotin: 2.9 · vitamin-b9-folate: 11.6 · vitamin-d: 1.4 · vitamin-e: 0.57 · vitamin-k: 0.5 ·

Minerals

Sodium: 78.48 · Potassium: 241 · Calcium: 61 · Iron: 1.5 ·

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

History

1000 BCE

Ice, rail and trawler fleets moved monkfish inland as everyday protein, including named collar portions.

1900

Fillet and portion packs of monkfish became standard supermarket seafood, including named collar portions.

1950