- 1-3 bones (not small - easy to deal with) and a lot of really tasty meat
- Great when marinated and grilled (in a hurry - just grilled then!)
- 200-300g would make a good main meal
Think chicken leg, but not tough and much tastier. A collar is the very front part of a fish fillet, where it joins the gills. It contains a large but thin bone which makes a useful handle and sometimes a couple of smaller bones. Attached to them is a triangle of muscle laden with rich oil, making a delicious mouthful or three, depending on the size. Once cooked, the meat will separate from the bone easily, but nevertheless, this is fingers job: forget about knife and fork - you need a fingerbowl and napkin.
How you've been using our collars...
- "Absolutely perfect arrival and packaging and the most delicious collars. Broil with a hint of salt and squeeze some lemon on top, dip your favourite soy sauce. Outstanding!"
- "My, my, my, apple of my eye. Perfect fish soup with okra, carrot and white sweet potato."