Move over, fillet. Step aside, steak. There’s a part of the fish often overlooked, frequently discarded by the less curious, yet treasured by those in the know: the collar. Tucked just behind the gills and pectoral fin, this crescent of piscatorial perfection boasts an incredible combination of rich meat, luscious fat, and satisfying connective tissue that melts beautifully when cooked. Fish collars, particularly from larger species like salmon, yellowtail (hamachi), and tuna, are forgiving, packed with flavour, and surprisingly economical. But where they truly ascend to culinary greatness is when paired with a bold, punchy glaze.
Why glaze? The inherent fattiness of the fish collar is practically begging for it. As the collar cooks, usually under the intense heat of a broiler or grill, the fat renders, basting the meat and crisping the skin. A glaze adds another dimension entirely. The sugars caramelize under the heat, creating a sticky, burnished crust. The savory, acidic, and aromatic components penetrate the rich flesh, balancing the natural oiliness and creating layer upon layer of flavour. Forget delicate sauces; collars demand something with attitude.
Finding Your Fins: Sourcing Quality Collars
Before we dive into the glazes, a quick word on the star ingredient. You might not find fish collars pre-packaged in every supermarket seafood case. Your best bet is a dedicated fishmonger or an Asian market, where they are often highly valued. Look for collars that appear fresh, plump, and vibrant. For salmon, the flesh should be bright orange-pink. For yellowtail or tuna, look for deep red or pale pink meat, depending on the specific cut and species. Ask your fishmonger if they have any – they might be keeping the good stuff in the back! Give them a quick rinse and pat them thoroughly dry before seasoning or glazing; moisture is the enemy of a good sear and proper glaze adhesion.
The Anatomy of an Awesome Glaze
Building a fantastic glaze isn’t rocket science, but it benefits from a little thought about balance. Most successful glazes hit a few key notes:
- Sweetness: Honey, maple syrup, brown sugar, agave nectar, mirin, or even fruit preserves provide the base for caramelization and balance richer, saltier elements.
- Savory/Umami: Soy sauce, tamari, miso paste, fish sauce, Worcestershire sauce, or even just salt provide the deep, savoury backbone.
- Acidity: Vinegar (rice, cider, balsamic), citrus juice (lime, lemon, orange), or tamarind paste cut through the richness and brighten the overall flavour.
- Aromatics & Spice: Garlic, ginger, scallions, chilies (fresh or dried), sesame oil, herbs, and spices add complexity and personality.
The magic happens when you play with these components, adjusting ratios to suit your taste and the specific collar you’re working with. Don’t be afraid to experiment!
Adventurous Glaze Ideas for the Bold Palate
Ready to move beyond a simple teriyaki? Here are a few glaze concepts designed to make your fish collars sing. Remember, these are starting points – feel free to tweak ingredients and proportions.
Spicy Miso-Maple Delight
This glaze offers a fantastic trinity of savoury depth, sticky sweetness, and tingling heat. Miso paste brings incredible umami, maple syrup provides a complex sweetness that caramelizes beautifully, and a touch of Korean gochujang or sriracha adds a welcome kick. It’s particularly good with fatty salmon collars.
Components:
- 2 tablespoons white or yellow miso paste
- 2 tablespoons pure maple syrup
- 1 tablespoon rice vinegar
- 1-2 teaspoons gochujang or sriracha (adjust to heat preference)
- 1 teaspoon soy sauce or tamari
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon sesame oil
Method: Whisk all ingredients together until smooth. The consistency should be thick enough to coat the back of a spoon but still brushable. If it’s too thick, add a tiny splash of water or more rice vinegar.
Tangy Tamarind-Ginger Funk
If you enjoy Southeast Asian flavours, this one is for you. Tamarind paste provides a unique sourness that’s incredibly compelling against rich fish. Paired with pungent ginger, garlic, a hint of sweetness, and the savoury funk of fish sauce, it’s an explosion of flavour. Excellent with yellowtail or snapper collars.
Components:
- 2 tablespoons tamarind paste (seedless)
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar or palm sugar, packed
- 1 tablespoon lime juice
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 small red chili, finely chopped (optional)
Method: Gently warm the tamarind paste with a tablespoon of water to loosen it if it’s very stiff. Whisk in the remaining ingredients until the sugar is dissolved. Taste and adjust sweetness, sourness, or spice.
Smoky Paprika & Orange Kiss
This glaze takes inspiration from Spanish flavours, combining the warmth of smoked paprika with bright, sweet citrus. The smokiness complements grilled collars perfectly, while the orange cuts through the richness. Honey or agave adds just enough sweetness for caramelization.
Components:
- 1 tablespoon smoked paprika (pimentón dulce or picante)
- 2 tablespoons orange juice (fresh squeezed is best)
- 1 teaspoon orange zest
- 1 tablespoon honey or agave nectar
- 1 tablespoon olive oil
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon garlic powder
- Pinch of salt and black pepper
Method: Combine all ingredients in a small bowl and whisk thoroughly. The oil might separate slightly, just whisk again before brushing.
Vibrant Chimichurri Finish (Not quite a glaze, but amazing!)
Okay, technically not a glaze applied during cooking, but an intensely flavourful, herbaceous sauce brushed on right at the end or served alongside. The fresh, sharp flavours of parsley, cilantro, garlic, and vinegar provide a stunning counterpoint to the rich, fatty collar, especially after it’s been simply grilled or broiled with salt and pepper. It’s an Argentinian-inspired twist.
Components:
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
- 3-4 cloves garlic, minced
- 2 tablespoons red wine vinegar
- 1/3 cup extra virgin olive oil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (or more, to taste)
- Salt and freshly ground black pepper to taste
Method: Combine all ingredients in a bowl. For a smoother sauce, you can pulse it briefly in a food processor, but a hand-chopped, slightly rustic texture is also great. Let it sit for at least 15-20 minutes for flavours to meld. Brush generously over the cooked collars just before serving.
Tropical Coconut-Lime & Lemongrass
Transport yourself to the tropics with this aromatic blend. Reduced coconut milk provides a creamy base, lime adds zest, lemongrass infuses its unique citrusy perfume, and a touch of brown sugar balances it all out. A whisper of chili adds gentle warmth. Works beautifully with almost any fish collar.
Components:
- 1/4 cup full-fat coconut milk
- 1 stalk lemongrass, tough outer layers removed, finely grated or minced
- 1 tablespoon lime juice
- 1 teaspoon lime zest
- 1 tablespoon brown sugar
- 1/2 teaspoon fish sauce (optional, for depth)
- Pinch of chili flakes or finely minced fresh chili
Method: In a small saucepan, gently simmer the coconut milk and lemongrass over low heat for 5-10 minutes to infuse the flavour and slightly reduce the milk. Remove from heat and whisk in the remaining ingredients until the sugar dissolves. Let it cool slightly before using.
Mastering the Glazing Technique
Timing is crucial when glazing, especially with glazes containing sugar. Apply it too early, and it will burn before the fish collar is cooked through. Apply it too late, and it won’t have time to caramelize and meld with the fish.
General Approach:
- Prep the Collars: Pat the collars completely dry. Season lightly with salt and pepper (you can skip salt if your glaze is very salty, like one heavy on soy or fish sauce).
- Initial Cook: Start cooking the collars using your preferred high-heat method – broiling (most common and effective), grilling, or even baking at a high temperature (around 425°F/220°C). Cook them about 70-80% of the way through. This usually takes 8-15 minutes depending on size and heat intensity. The flesh should be mostly opaque.
- First Glaze Application: Brush the collars generously with your chosen glaze. Return to the heat.
- Second Glaze & Finish: Cook for another 2-5 minutes, keeping a close eye on it. Apply a second layer of glaze during this time if desired. Cook until the glaze is bubbly, slightly caramelized, and potentially slightly charred in spots (char is good flavour!). The fish should be cooked through – it will flake easily near the thickest part but still be moist.
Watch That Sugar! Glazes high in sugar (like those using honey, maple syrup, or brown sugar) can burn very quickly under direct heat like a broiler or grill. Keep a close eye on the collars during the final stages of cooking after applying the glaze. Don’t be afraid to move them slightly further from the heat source if they are browning too fast before the fish is cooked through. A little char is delicious, but blackened sugar tastes bitter.
Serving Your Glazed Masterpiece
Glazed fish collars are rich and flavourful, so simple accompaniments work best. Steamed short-grain rice is almost mandatory to soak up any extra glaze and drippings. A side of lightly dressed greens, some quick-pickled cucumbers or radishes, or a simple slaw provides a refreshing contrast. Don’t forget extra lime or lemon wedges for squeezing over the top.
Embrace the Adventure
Cooking fish collars might seem intimidating initially, but they are remarkably resilient and rewarding. Their inherent richness makes them a perfect canvas for bold, adventurous glazes that go far beyond the ordinary. Whether you crave spicy and sweet, tangy and funky, or smoky and bright, there’s a glaze waiting to elevate this underappreciated cut. So, next time you’re at the fish market, ask for the collars, whip up a daring glaze, fire up the broiler, and prepare for a truly flavourful experience. You might just find your new favourite part of the fish.
