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    Home

    Best Broiled Fish Collars

    Last Updated: Sep 14, 2023 by Suzy Sakamoto · This post may contain affiliate links · Leave a Comment

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    The absolute best broiled fish collars with kalbi sauce, that are perfectly marinated and broiled to perfection! This is the best recipe for any fish collars, from tuna (hamachi), to halibut, and salmon.

    Whether it's your first time trying them, or you're a seasoned expert, in just a few minutes of broiling, you'll have flavorful and juicy collars ready to eat!

    broiled fish collars with kalbi sauce with diced green onions on top to garnish

    Let's be honest, fish collars aren't widely known, and most people have never heard of them or tried them. But, once you try them, you won't be able to resist them...trust me!

    They're juicy, fatty and packed with great omega-3s, and other nutrients. Just 3 ounces of salmon is a daily serving of omega-3s!

    In my house, we like to call collars the chicken wings of the sea. We absolutely love them, and often make this easy salmon collar recipe for a quick dinner.

    What are fish collars?

    They are the part of the fish located behind the gills and pectoral fins. They include the throat and upper chest area of the fish. They are oftentimes referred to as kama, which means collars.

    What types of fish collars are commonly available?

    This depends on where you live oftentimes, but most commonly found are salmon, tuna, yellowtail (hamachi or amberjack), halibut, snapper, and other large fish. Some regions have collars that are more common than others.

    broiled fish collar with asian kalbi sauce on black plate

    Table of Contents

    • WHY YOU'LL LOVE COLLARS
    • HOW TO COOK FISH COLLARS
    • INGREDIENTS YOU'LL NEED
    • STEP-BY-STEP INSTRUCTIONS
    • Sign up to receive our Seafood & Wine Pairing!
    • EXPERT TIPS
    • SERVING TIPS
    • STORAGE TIPS
    • FREQUENTLY ASKED QUESTIONS
    • WHAT TO SERVE WITH THIS RECIPE
    • RELATED RECIPES
    • Best Broiled Fish Collars
    • MORE RELATED RECIPES

    WHY YOU'LL LOVE COLLARS

    • JUICY. They're the juiciest part of the fish.
    • PACKED WITH OMEGAS. They're extremely fatty and nutritious.
    • EASY TO COOK FOR A BEGINNER. This recipe makes it even easier by broiling.
    • FLAVORFUL. The chicken wings of the sea never disappoint in flavor.
    • VERSATILE. Dress them up, or keep them casual.

    raw fresh fish collars

    HOW TO COOK FISH COLLARS

    They are one of the easiest and fastest cut of fish to cook. Many people aren't familiar with them, or how to cook them so they go to waste. But, hopefully no more because they're one of the tastiest part of any fish.

    To cook them, you can opt for grilling, baking, or my absolute favorite which is broiling. Broiling collars will create a light char on the surface while the inside remains juicy and fatty.

    I was taught how to properly cook them from my husband's grandpa. He often made them with a wide variety of fish. And low and behold, this kalbi sauce is grandma's secret recipe! Together, they make this perfect recipe.

    ingredients for broiled fish collars with kalbi sauce

    INGREDIENTS YOU'LL NEED

    FISH COLLARS

    Finding them at a seafood market can be challenging. Unless you fish on your own, like we do, or you're lucky enough to have them nearby then they could give you a little hunt. Purchasing them online is also a great option.

    There are a wide variety of tasty collars to choose from. From cod, to tuna. Here's a list to choose from for this recipe:

    • Cod
    • Tuna (hamachi)
    • Salmon
    • Lingcod
    • Halibut
    • Snapper

    I'm using salmon for this recipe.

    KALBI MARINADE

    • Soy sauce
    • Sake
    • Sesame oil
    • Fresh Garlic
    • Green onion
    • Sugar
    • Red pepper flakes
    • Black pepper

    STEP-BY-STEP INSTRUCTIONS

    In a small mixing bowl, add the soy sauce and sugar. Mix until the sugar has dissolved.

    Then, add the rest of the kalbi sauce ingredients and stir to combine.

    Pat the collars dry using a paper towel and place in a baking dish or ziploc bag. I like to use a ziploc bag to ensure an airtight seal and that way I can lay the collars flat to marinade best.

    marinating fish collars

    Add the sauce to the collars, seal and refrigerate overnight.

    Once you're ready to cook, remove from the fridge and let sit at room temperature for at least 20 minutes.

    Turn the oven to broil and move the top rack to the third notch from the top, about 6 inches from heat.

    Prepare a baking sheet with a parchment paper, or grease a baking sheet.

    marinated fish collars on sheet pan

    Place the collars on the baking sheet and broil for 8-10 minutes. Serve warm.

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    EXPERT TIPS

    1. Marinade long enough! Marinading overnight provides the best flavor. If you prefer to eat the same day, I recommend marinading for at least 4 hours and adding more sauce to serve.

    2. Preheat the oven. Let the broil preheat for at least 5 minutes prior to cooking.

    3. Test the doneness. For collars, there's meat hiding everywhere! To check the doneness properly, flip the collar and flake with fork to check if it's cooked enough.

    SERVING TIPS

    • Serve on a plate with a fork or chopsticks.
    • Be mindful of the bones! Collars have meat everywhere around the bones, and you'll end up using your fingers :).
    • Serve with a side of roasted veggies, rice, quinoa, salad, or sautéed greens.

    STORAGE TIPS

    You can store leftovers in an airtight container in the fridge for up to 2 days. Reheat and enjoy again. You can reheat in the oven, microwave, or air fryer.

    FREQUENTLY ASKED QUESTIONS

    Is fish collar good for you?

    They are extremely nutritious and packed with tons of heart health omega-3s, protein, and other vitamins and minerals. They're low in saturated fats, and are heart healthy. They also have a good collagen content, helping with skin, nails and hair health. To preserve the health benefit, prepare them in a healthy way by baking, grilling, or my preferred method which is broiling.

    Are fish collars commonly found in fish markets?

    It's hard to find them in grocery stores, but some fish mongers may have them. Call your local market and check their selection.

    Can I freeze fish collars for later use?

    Absolutely. Freeze them in an airtight bag for several months. This is great for fishermen that collect a few at a time and want to hold onto them until they have a good amount to cook at once.

    Are there any bones in a fish collar?

    Yes. They have a lot of bones to work around. They resemble chicken wings in that sense, so they have a lot of meat hiding around the bones.

    Should I marinade them before cooking?

    It's not necessary to marinade, however, marinading them for at least 4 hours but up to 24 hours is recommended. Using a strong marinade will add extra flavor to the collars and helps them broil.

    How do I know when fish collars are cooked through?

    It's easy to check their doneness by flipping them over on the side that wasn't broiled and flake with a fork. If they flake well, they're done. If they're still mushy, put them back under broil.

    WHAT TO SERVE WITH THIS RECIPE

    • Appetizer:
      Tuna Dip
      Crab Dip
      Crab Rangoons in the air fryer
      Clam Dip
    • Side Dish:
      Squash Fries
      Oyster Croissant Stuffing
    • Drink: Pair this recipe with sake, or this Spicy Mango Margarita, blueberry gin and tonic, or huckleberry margarita.

    RELATED RECIPES

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      Easy Salmon Collars
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      Baked Whole Rockfish Recipe
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      Easy Air Fryer Frozen Fish
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      Easy Air Fryer Teriyaki Salmon

    I LOVE HEARING FROM YOU! When you make this dish, please RATE using the ⭐️stars, and COMMENT at the end of the page. I love connecting with you in the comments section.

    Make sure to share this recipe (there's an easy SHARE on FB button in the recipe card!) or post your picture on Instagram and tag @theperfecttide.

    fish collars broiled on black plate

    Best Broiled Fish Collars

    Best Broiled Fish Collars With Kalbi sauce that's perfectly marinated and broiled to perfection! This is the best recipe for fish collars, whether it's your first time trying them, or you're a seasoned expert.
    In just a few minutes of broiling, you'll have flavorful and juicy collars ready to eat!
    5 from 3 votes
    Cuisine: Asian, Korean
    Course: Dinner
    Cook: 8 minutes minutes
    Marinade: 1 day day
    Total: 1 day day 8 minutes minutes
    Servings: 2 servings
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    Equipment

    • 1 Sheet pan
    • 1 small mixing bowl

    Ingredients

    • 2 lbs fish collars approx 4 collars. Use cod, halibut, lingcod, salmon, or tuna

    Kalbi Sauce

    • ⅓ cup soy sauce full sodium
    • ¼ cup sugar
    • ⅓ cup sake
    • ¼ cup sesame oil
    • 3 tablespoon chopped green onions
    • 1 tablespoon minced garlic
    • 1 tablespoon sesame seeds
    • ½ teaspoon black pepper
    • ¼ teaspoon red pepper flakes

    Instructions

    • In a small mixing bowl, add the soy sauce and sugar. Mix until the sugar has dissolved.
    • Add the rest of the kalbi sauce ingredients and stir to combine.
    • Pat the collars dry using a paper towel and place in a baking dish or ziploc bag. I like to use a ziploc bag to ensure an airtight seal and that way I can lay the collars flat to marinade best.
    • Add the sauce to the collars, seal and refrigerate overnight.
    • Once you're ready to cook, remove from the fridge and let sit at room temperature for at least 20 minutes.
    • Turn the oven to broil and move the top rack to the third notch from the top, about 6 inches from heat.
    • Prepare a baking sheet with a parchment paper, or grease a baking sheet.
    • Place the collars on the baking sheet and broil for 8-10 minutes. Serve warm.

    Notes

    EXPERT TIPS
    1. Marinade long enough! Marinading overnight provides the best flavor. If you prefer to eat the same day, I recommend marinading for at least 4 hours and adding more sauce to serve.
    2. Preheat the oven. Let the broil preheat for at least 5 minutes prior to cooking.
    3. Test the doneness. For collars, there's meat hiding everywhere! To check the doneness properly, flip the collar and flake with fork to check if it's cooked enough.
     
    SERVING TIPS
    • Serve on a plate with a fork or chopsticks.
    • Be mindful of the bones! Collars have meat hiding everywhere around the bones, and you'll end up using your fingers :).
    • Serve with a side of roasted veggies, rice, quinoa, salad, or sautéed greens.

    Nutrition

    Serving: 1serving | Calories: 418kcal | Carbohydrates: 18g | Protein: 37g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 107mg | Sodium: 1664mg | Potassium: 605mg | Fiber: 1g | Sugar: 15g | Vitamin A: 91IU | Calcium: 65mg | Iron: 1mg
    Keywords: how to broil collars, how to cook fish collars, how to eat fish collars, kalbi sauce

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    seafood blogger in the pacific northwest

    Hi, I'm Suzy! Welcome to my Pacific Coast kitchen!

    Here you will find authentic Mediterranean recipes and a variety of fresh seafood recipes that are easy to achieve, feature fresh ingredients, and are packed with flavor! Growing up on the Mediterranean I cherish our current catch-and-cook lifestyle, and my seafood recipes are tested, perfected, and easy to re-create! Subscribe to get them via email, and in the meantime you can Shop My Kitchen!

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    seafood blogger in the pacific northwest

    Hi, I'm Suzy! Welcome to my Pacific Coast kitchen!

    Here you will find authentic Mediterranean recipes and a variety of fresh seafood recipes that are easy to achieve, feature fresh ingredients, and are packed with flavor! Growing up on the Mediterranean I cherish our current catch-and-cook lifestyle, and my seafood recipes are tested, perfected, and easy to re-create! Subscribe to get them via email, and in the meantime you can Shop My Kitchen!

    More About Me

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