Collar

Fish

Collar

Sea Trout collar is the small fatty band behind the gills—bone and skin included. On trout the cut is petite compared with salmon, but the flavour is concentrated and excellent blistered under a broiler. Salt, grill hot, and eat with fingers. Citrus or a herb salsa cuts the richness of the skin and dark meat near the bone.

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Unit

Characteristics

Preparations

BraisedConfitCuredGrilledRoasted

Traits

Cure FriendlyFattyFlavourfulRobustUndervalued

Nutrition and pairings

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 211

Amount per 100 g

  • Total Fat 11.6 g
  • Saturated Fat 1 g
  • Trans Fat 0 g
  • Monounsaturated Fat 2.09 g
  • Polyunsaturated Fat 5.79 g
  • Cholesterol 53.5 mg
  • Sodium 79.2 mg
  • Salt 0.19 g
  • Total Carbohydrate 0 g
  • Dietary Fibre 0 g
  • Total Sugars 0 g
  • Complex / starch 0 g
  • Protein 20.2 g
  • Water 70.2 g
Detailed nutrients

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

History

Collars of sea trout were grilled over campfires after the body was filleted.

Izakaya-style collar cookery inspired chefs to grill sea trout collars as bar snacks.

Fishmongers sold sea trout collars when whole-fish butchery returned to retail.

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