The collar is the cut from along the fish clavical, right behind the gills. Some say it is the best part of the fish. The collar runs from top to bottom. It contains rich, tender meat and a little fat cap. The meat is anchored to the bone, but once cooked it separates nicely. There are only two collars per fish. Fortune Fish & Gourmet offers collars from Cobia, Halibut, Tuna (pictured to the upper left) and Salmon.
Collars have a higher fat content lending them to be cooked in stews, sauces or glazes. They can also be easily grilled or broiled. The meat is sweet, tender and full of rich flavor.