Fish
Collar
Collar of Trout 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 trout collar iced until cooking; pat dry for browning, and stop when just opaque. Pan-frying, smoking, curing, and baking suit the cut. Season with salt, acid, and fat that frame fine pink-to-white flake.
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Unit
Characteristics
Preparations
BraisedConfitCookedFreshPreparedRoastedSimmered
Traits
CollarFlavourfulFull FlavourPortionPrep ReadyTraditionalUndervalued
History
Coastal cooks portioned trout into collar pieces for even cooking and trade.
Filleting lines and frozen packs made collar of trout available inland.
Restaurants standardised specialty collar portions of trout for plate timing.