Fish
Collar
Collar of Tope 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 tope collar iced until cooking; pat dry for browning, and stop when just opaque. Frying, grilling, and curries suit the cut. Season with salt, acid, and fat that frame dense mild white flesh.
Track this ingredient
Unit
Characteristics
Preparations
BraisedConfitCookedFreshPreparedRoastedSimmered
Traits
CollarFlavourfulFull FlavourPortionPrep ReadyTraditionalUndervalued
History
Coastal cooks portioned tope into collar pieces for even cooking and trade.
Filleting lines and frozen packs made collar of tope available inland.
Restaurants standardised specialty collar portions of tope for plate timing.