FISH PARTS GUIDE

Collar

About Spearos Kitchen

Spearos Kitchen is an ocean to table education platform focused on helping the recreational spearfishing and fishing communities responsibly utilize their catch through recipes, species guides, fillet tutorials, and educational content.

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Part

Fish Collars

Edibility

Excellent

Taste

Rich, Buttery

Texture

Tender, Moist

Quick Facts

Also Known As: Kama (Japanese), Fish Necks
Best Species: Most medium to large fish species, including yellow jack, amberjack, snapper, grouper, tuna, kingfish, and wahoo.
Best Cooking Methods: Grilling, broiling, roasting, smoking, and air frying to render the rich, flavorful meat.
Flavor & Texture: Rich, buttery, and highly flavorful with tender, juicy meat that’s often considered one of the best parts of the fish.
Why They’re Special: They are prized for their high fat content and exceptional flavor, making them a favorite among chefs and seafood enthusiasts despite often being overlooked by recreational spearos and anglers.

What Are Fish Collars?

Fish collars are the triangular section of meat located just behind a fish’s gills and below the head, where the pectoral fins attach to the body. This cut contains a combination of tender meat, connective tissue, and healthy fat, making it one of the most flavorful and succulent parts of the fish. While often overlooked by Western seafood cooks, fish collars have long been prized in Japanese and other coastal cuisines for their rich taste and melt-in-your-mouth texture.

fried snapper collars and ribs

Fish collars can be harvested from a wide variety of species, including snapper, grouper, amberjack, tuna, kingfish, and wahoo. Because the meat is naturally well-marbled, collars are best cooked using high-heat methods such as grilling, broiling, roasting, or smoking, which crisp the exterior while keeping the inside moist and tender. For many anglers and chefs, the collar is considered one of the finest cuts on the entire fish.

What Do Fish Collars Taste Like?

They are known for their rich, buttery flavor and exceptionally tender texture. Because they contains more natural fat than a typical fillet, the meat stays incredibly moist during cooking and develops a deep, savory taste that’s often considered the best part of the fish. Many people compare the flavor to the richness of slow-cooked meat.

yellow jack ramen

The exact taste varies by species, fatty fish like amberjack, yellow jack, tuna, and kingfish are especially prized for their succulent texture and bold flavor. Leaner species such as snapper and grouper still produce delicious fish collars with a mild, slightly sweet taste that pairs well with simple seasonings, allowing the natural flavor of the fish to shine.

How To Cook Fish Collars

Grill: Cook over medium-high heat until the skin is crispy and the meat is flaky – this works great for marinated fish collars.
Fry: Lightly coat in seasoned flour or batter and fry until golden brown for a crispy exterior and tender, juicy interior.
Smoke: Smoke low and slow over hardwood until the meat is infused with smoky flavor and easily pulls away from the bone.
Bake: Bake at 400°F (205°C) until the fish is opaque and flakes easily with a fork.

Frequently Asked Questions

Yes, they are considered one of the best parts of the fish by many chefs and seafood enthusiasts because of their rich flavor, tender texture, and high natural fat content. While they contain less meat than a fillet, their exceptional taste and versatility make them a prized cut that’s perfect for grilling, baking, frying, or smoking.

Grilling is widely considered the best way to prepare this cut because the high heat crisps the skin while keeping the rich, flavorful meat moist and tender. Simple seasonings like salt, pepper, garlic, and a squeeze of fresh lemon are often all that’s needed to let the natural flavor of the fish shine.

Large, fatty species like amberjack, yellow jack, tuna, grouper, snapper, kingfish, and wahoo are best for this cut because they have thick, flavorful meat and plenty of natural fat. While almost any medium to large fish has delicious collars, these species are especially prized for grilling, broiling, and smoking.

They are done cooking when the meat turns opaque, flakes easily with a fork, and pulls away from the bone with little resistance. For the best texture, cook them to an internal temperature of 145°F (63°C) while avoiding overcooking, which can dry out the meat.

The meat can also be pulled off of the bone and used for dishes similar to what you would do with pulled pork or brisket. Smoked fish collars could also be turned into a smoked fish dip.