Fish Collars: The Pork Shoulder of Fish
Grilled golden tilefish fish collars were served at our Pre-Summit Dinner earlier this month in Southport, NC. They were amazingly delicious! If you have not tried them, you are missing out! The fish collar runs from top to bottom (including stiff pectoral fins along the way), with especially rich meat along the belly, ending in a little fat cap. The cut is anchored to the collarbone, but once cooked it separates nicely--and with no smaller bones to navigate. We recommend trying tautog, snapper, grouper or golden tilefish. For more information on how to prepare this underutilized part of the fish, click here and here.
