Fish

Collar

Collar of Walleye 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. Keep walleye collar iced until cooking; pat dry for browning, and stop when just opaque. Pan-frying, shore lunches, and baking suit the cut. Season with salt, acid, and fat that frame fine white flake.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

BraisedConfitCuredGrilledRoasted

Traits

Cure FriendlyFattyFlavourfulRobustUndervalued

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 132

Amount per 100 g

Total Fat 4.78 g
Saturated Fat 1.02 g
Trans Fat 0 g
Monounsaturated Fat 1.93 g
Polyunsaturated Fat 2.1 g
Cholesterol 57.2 mg
Sodium 78.2 mg
Salt 0.21 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 20.1 g
Water 68.1 g

Detailed nutrients

Energy 132 kcal
Water 68.1 g
Protein 20.1 g
Fat 4.78 g
- Saturated Fat 1.02 g
- Monounsaturated Fat 1.93 g
- Polyunsaturated Fat 2.1 g
  - Omega-3 0.84 g
Vitamins 39.6 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.1 mg
- Vitamin B2 — Riboflavin 0.15 mg
- Vitamin B3 — Niacin 3.86 mg
- Vitamin B5 — Pantothenic Acid 0.67 mg
- Vitamin B6 0.38 mg
- Vitamin B7 — Biotin 2.8 µg
- Vitamin B9 — Folate 11.1 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.4 µg
- Vitamin E 0.54 mg
- Vitamin K 0.4 µg
Minerals 346 mg
- Major Minerals 344 mg
  - Calcium 43 mg
  - Sodium 78.2 mg
  - Potassium 223 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.21 g
Cholesterol 57.2 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.1 · vitamin-b2-riboflavin: 0.15 · vitamin-b3-niacin: 3.86 · vitamin-b5-pantothenic-acid: 0.67 · vitamin-b6: 0.38 · vitamin-b7-biotin: 2.8 · vitamin-b9-folate: 11.1 · vitamin-d: 1.4 · vitamin-e: 0.54 · vitamin-k: 0.4 ·

Minerals

Sodium: 78.21 · Potassium: 223 · Calcium: 43 · Iron: 1.5 ·

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

History

1800

Coastal cooks portioned walleye into collar pieces for even cooking and trade.

1950

Filleting lines and frozen packs made collar of walleye available inland.

2000

Restaurants standardised specialty collar portions of walleye for plate timing.