Fish
Collar
Collar of Swordfish is the fatty band behind the gills, excellent grilled on the bone. Collagen bastes the meat. Serve with salt and citrus; eat near the bone. As a collar section of head, portion for even cooking and clear labelling. Keep swordfish collar iced until cooking; pat dry for browning, and stop when just opaque. Grilling steaks and searing loins suit the cut. Season with salt, acid, and fat that frame meaty firm texture.
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Unit
Characteristics
Preparations
BraisedConfitCookedFreshPreparedRoastedSimmered
Traits
CollarFlavourfulFull FlavourPortionPrep ReadyTraditionalUndervalued
History
Coastal cooks portioned swordfish into collar pieces for even cooking and trade.
Filleting lines and frozen packs made collar of swordfish available inland.
Restaurants standardised specialty collar portions of swordfish for plate timing.