Fish
Collar
Collar of Yellowtail 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 yellowtail collar iced until cooking; pat dry for browning, and stop when just opaque (or leave rare when quality allows for seared or raw service). Sashimi, tataki, and grilled collars suit the cut. Season with salt, acid, and fat that frame buttery firm white-pink flesh.
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History
Coastal cooks portioned yellowtail into collar pieces for even cooking and trade.
Filleting lines and frozen packs made collar of yellowtail available inland.
Restaurants standardised specialty collar portions of yellowtail for plate timing.