Seafood Recipes
Learn New Ways to Cook San Diego-Landed Seafood
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Photo by Oriana Poindexter
Simple Oven-Baked Collars
One of the richest and most flavorful cuts around, fish collars can be hard to find unless sourcing directly from the fisherman, or buying from a business which processes fish in-house. Collars vary in size, depending on the fish, so you may come across very large collars that can feed small groups, or dainty collars suitable for personal appetizers. Use your judgment with the seasonings, which are simple and scalable.
Simple Grilled Collars
One of the richest and most flavorful cuts around, fish collars can be hard to find unless sourcing directly from the fisherman, or buying from a business which processes fish in-house. Collars vary in size, depending on the fish, so you may come across very large collars that can feed small groups, or dainty collars suitable for personal appetizers. Use your judgment with the seasonings, which are simple and scalable. You’ll want to have enough to coat the fish in marinade and baste while grilling. This recipe also adapts well to an oven broiler.
Korean Spicy Braised Mackerel (Godeungo Jorim)
This is a traditional Korean recipe, godeungeo jorim that can also be used for black cod (eundaegu jorim). Jorim, meaning “braised,” is a cooking style that is widely adaptable to many types of fish available in San Diego. A one-pot dish, it combines a simplicity of preparation with complex flavors.
Vietnamese Caramel Glazed Tuna Collar
This glaze transforms a simple grilled collar into the centerpiece of a meal to gather around.
Use this glaze for any species of tuna, or try it with yellowtail, grouper, whole rockfish, or even opah. Collars from larger fish will take longer on the grill but also provide more food.
Chef Christina’s beautiful caramel glazed tuna collar is the star of our site’s home page in this video by Sam Wells of Chef Epic.