One of SEATOPIA’s missions is to educate people on eating as sustainably as possible. When eating meat, one of the key ways to practice sustainable cooking is to use as much of the animal as possible. With fish, some of the most delicious and wasted cuts (at least in America) are the collars. Collars are one of my favorite cuts of meat, and before a few months ago, I had never heard of them! So what are they? Collars are pretty much what they sound like: the cut from along the fish’s clavicle. The meat is very lean and packed with flavor, and they are effortless to prepare!
Here’s a simple recipe to get you started (and don’t forget that these recipes can be applied to other cuts as well; get creative!)
- Glitne Halibut Collars
- 2 Tablespoons Gochujang
- 4 Sprigs of Rosemary, chopped
- 4 Cloves of Garlic, grated
- 1 Teaspoon Fresh Ginger, grated
- 1 Tablespoon of Olive Oil
- Once the Collars are defrosted, thoroughly pat dry and place on a plate. Generously salt and pepper both sides.
- In a small bowl, mix the Gochujang, Rosemary, Garlic, Fresh Ginger, and Olive Oil until well combined and the Gochujang is significantly more fluid.
- Coat the Collars with the Gochujang mixture liberally. Make sure all sides are covered evenly. Place the Collars back into an airtight container (like a freezer bag) and put back into the refrigerator for at least 2 hours and up to a day before cooking.
- Remove collars from the container and let any excess Gochujang mixture drip off but do not pat dry.
- If you are using a charcoal grill, make sure the coals are spread evenly to ensure even cooking.
- Put the collars over direct heat. Cook until the thickest part of the meat flakes off when poked and twisted with a fork. About 1.5 minutes on each side. Remember, all SEATOPIA fish are sushi-grade. That means you can eat them raw, so only cook to obtain the texture you desire.
- Remove from the grill and put on a serving plate, and serve immediately. Enjoy!
Feel free to substitute any of the ingredients in this recipe. If you do, leave us a comment below on what you did differently and how it turned out!