Fish
Collar
Salmon collar from head-and-collar breakdown includes the pectoral band with bone and skin still attached—the same rich cut as a standalone collar but often sold with more of the head structure. Fat lines run irregularly through the meat. Char-grill or broil hard for blistered skin, then rest so juices settle. Diners pick meat from the bone; provide lemon and wet towels. Excellent with rice or bitter greens.
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History
Salmon heads and collars were grilled or stewed after the body was filleted in coastal food cultures.
Japanese izakaya culture exported collar cookery as a model for using salmon head sections.
Western fishmongers sold head-on collars as a value cut when centre fillets dominated retail space.