Chefs and fishmongers know that the most delicious cuts of fish are often the most underutilized. Nowhere is this better exemplified than in the case of the fish collar. Fish collar is the bony triangle of buttery meat hidden between the fish’s gills and the rest of its body. While it may not look as clean and pretty as the standard fish fillet, tuna collar is not only packed to the gills (pun intended) with incredible nutrients, but provides some of the most flavorful meat on the entire animal.
While nose-to-tail fish consumption has been a mainstay in non-western culinary traditions for generations, the trend is only just beginning to take off in the US. Not only are collars significantly less expensive than most standard fish cuts, they contain far more flavor and nutrients.
The collar contains a significant amount of fat and collagen which both impart a buttery, rich, umami flavor. Because the muscles are among the least utilized by the animal itself, the meat tends to be far more tender. Finally, the collar meat runs around a large bone which, when cooked, imparts even more depth of flavor [2].
Aside from being one of the most delicious cuts of fish, the collar also contains high values of vital nutrients. In fact, many of the most nutritious parts of the fish never end up on a plate. The meat around the collar of the fish is a rich source of protein, obviously, but also contains high amounts of Omega 3 fatty acids [5], which can help prevent everything from heart disease to depression, dementia, and even arthritis.
As fish consumption worldwide continues to increase, understanding the balance between what we eat and the impact it has on the environment is vital. Issues such as food waste [3] and overfishing [4] can be incredibly damaging to our planet’s various ecosystems. According to the National Oceanic Atmospheric Administration, American seafood consumption has seen a steady increase over the past four years[1]. However, research also indicates that for every one pound of fish consumed in the US, between two and three pounds of fish are discarded [6].
Chefs like Christina Ng strive to reverse the trends of food waste. Ng understands the intrinsic relationship between chefs, consumers, food producers, and the planet. She purchases her tuna collars from a local fish market in San Diego, Tuna Harbor Dockside Market. Ng has developed a friendly relationship with local fish mongers who provide her not only with lesser known cuts of fish, but also less popular but equally tasty and nutritious fish varieties.
For her tuna collar dish, Ng keeps it simple seasoning the collar lightly with only salt. Next she throws the collar on the grill and adds a simple Vietnamese caramel glaze. She plates the collar on a bed of crisp greens and grilled vegetables. The dish’s simplicity allows the rich umami flavor to shine.
When all the various components of the food industry sync up and harmonize the result benefits everyone. By using more of the ingredients we source, we not only help reduce food waste and boost fish populations, but we also present new and incredible dishes to food consumers.
Sources
American seafood industry steadily increases its footprint. (n.d.). Retrieved June 16, 2020, from https://www.noaa.gov/media-release/american-seafood-industry-steadily-increases-its-footprint
Fish Collars. (2017, May 30). Retrieved June 16, 2020, from https://www.bonappetit.com/test-kitchen/cooking-tips/article/fish-collars
Food Waste Is a Massive Problem-Here’s Why. (2020, April 15). Retrieved June 16, 2020, from https://foodprint.org/issues/the-problem-of-food-waste/
Overfishing. (n.d.). Retrieved June 16, 2020, from https://www.worldwildlife.org/threats/overfishing
LeWine, H. (2020, April 27). Fish oil: Friend or foe? Retrieved June 16, 2020, from https://www.health.harvard.edu/blog/fish-oil-friend-or-foe-201307126467
Vinton, S. (2019, September 23). Fish Offal: There’s More to Fish Than the Filet. Retrieved June 16, 2020, from https://foodprint.org/blog/how-to-use-fish-offal/
