Fish
Collar
Collar of Yellowfin 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 yellowfin collar iced until cooking; pat dry for browning, and stop when just opaque (or leave a rare centre on quality loins for steaks and sashimi). Searing, sashimi, poke, and steaks suit the cut. Season with salt, acid, and fat that frame firm moderate-fat red flesh.
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Characteristics
Preparations
Traits
History
Coastal cooks portioned yellowfin into collar pieces for even cooking and trade.
Filleting lines and frozen packs made collar of yellowfin available inland.
Restaurants standardised specialty collar portions of yellowfin for plate timing.