Fish
Collar
Collar of Whiting 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 whiting collar iced until cooking; pat dry for browning, and stop when just opaque. Frying, steaming, pies, and gentle baking suit the cut. Season with salt, acid, and fat that frame delicate thin fillet.
Track this ingredient
Unit
Characteristics
Preparations
BraisedConfitCookedFreshPreparedRoastedSimmered
Traits
CollarFlavourfulFull FlavourPortionPrep ReadyTraditionalUndervalued
History
Coastal cooks portioned whiting into collar pieces for even cooking and trade.
Filleting lines and frozen packs made collar of whiting available inland.
Restaurants standardised specialty collar portions of whiting for plate timing.