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!
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.
In my house, we like to call them 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.
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.
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 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.
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.
EXPERT TIPS
- 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.
- Preheat the oven. Let the broil preheat for at least 5 minutes prior to cooking.
- 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
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.
It's hard to find them in grocery stores, but some fish mongers may have them. Call your local market and check their selection.
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.
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.
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.
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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Best Broiled Fish Collars
Equipment
- 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
- 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.
- Preheat the oven. Let the broil preheat for at least 5 minutes prior to cooking.
- 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.
- 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.
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