Simple Grilled Collars

Adaptable (any species)
Written By Kimberly Coelho

Baste collars with marinade as they are grilled. Picture by Chris Rov Costa

“Fish collar” refers to a specific bone-in cut of fish that spans the meat under the gills and around the pectoral fins. Collar meat is tender and flavorful. Chef Ellyse Briand created this recipe for a community cooking class at Olivewood Gardens and Learning Center in National City, San Diego.

“Fish collars vary in size, depending on the species you can have very large or fairly small collars. Use your judgement with the seasonings and adjust depending on what you end up purchasing. You want to have enough marinade to coat the fish, and still have some for basting while you grill.”

- Ellyse Briand

To find collars, you have a few options:

  1. Seek out fishermen selling their whole fish at dockside markets. Some have collars pre-cut, some will cut them for you, if you buy the whole fish. A pro tip: Bring cash for these transactions.

  2. Locate a fish processor or seafood wholesaler in your area with a retail counter. Even if collars aren’t on display, ask the fishmonger if they can find one for you! These businesses are often cutting fish in the back, and may be able to accommodate.

Ingredients

  • Fish collars (any size)

  • ½ cup soy sauce

  • ½ cup mirin

  • 1 tablespoon minced ginger, fresh

  • 1 teaspoon crushed red pepper (optional)

  • 2 stalks green onion

  • Lemon, cut into ⅛ inch rounds

How to Prepare

  1. Trim collar to your liking. If the collar is intact, cut down the center to split into two pieces. Cut off large fins, but feel free to leave small fins on.

    2. Divide green onion into two by mincing green tops finely. Set aside white bottoms for the grill. 

    3. Place collars in a large shallow bowl or leakproof zip-top bag to marinate. Season with soy sauce, mirin, minced ginger, minced green onions, red pepper and lemons. Set aside for at least 30 minutes and up to 12 hours in the refrigerator. 

    4. Oil grill grates, then preheat grill on high. Turn down flame to medium-high once grates are hot. Place the collar skin-side down on the grates. 

    5. Baste collars with marinade and close grill for 5 to 10 minutes (depending on size of collar). Flip and baste again. 

    6. Place lemon and remaining green onion on the grill to char. Flip to char both sides. 

    7. Leave collars on grill until fully cooked through (another 5-10 minutes depending on collar sizes). Check by inserting a fork. It should easily separate meat from bone. 

    8. Serve with charred lemon and green onion, and eat with hands or chopsticks to prise apart the collar and pluck morsels off the bone. 


Kimberly Coelho

Kimberly Coelho is a culinary educator with a passion for sustainable cuisine. She has over twelve years experience teaching high school culinary students. She has built two organic school gardens, is a master composter and incorporates all aspects of food and the environment into her classroom.

Kimberly was born in Mumbai, India and has lived in Belgium and France, while pursuing a Masters degree in Hospitality Administration. She also worked as a pastry chef at Relais de Margaux in the Medoc region of France.

Growing up in an East Indian and Portugese household, she learned the art of Goan cuisine, where the staple is seafood, from her mother and grandmother. At home no meal is truly complete without fish!

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