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Aug 30, 2001 07:45 PM

How to cook fish collars?

  • t

I recently bought some yellowtail collar from my local asian market. Now, how should I cook it. Along this line, anyone know of a decent site for asian fish recipes. I would love to buy more of the fish I see at the market but I wouldn't know how best to prepare them.

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  1. I'm not sure of a site, but I've been fiddling about with Chinese cookbooks. People keep recommending the Barbara Tropp book, but to my taste, the recipes seem a little inauthentic - not exactly sweet-'n-sour sauce drenched, but not quite deep in harmony and texture control the way really good Chinese cooking is.

    My favorite Chinese cookbooks are Eileen Yin-Fei Lo's books - Chinese Kitchen and Cantonese Cooking are the two I have, and they are, in my (clearly excessively large) cookbook collection, the only things that approach the Marcella Hazan books in terms of utter reliability, elegance, and understanding. Perhaps they are on par with Patricia Wells' Provence book. Especially Chinese Kitchen. There are many fish recipes in it.

    There are no specific recipes for fish collars, but I always thought you cooked that stuff with the head. At least in Chinese or Vietnamese cooking. I'll bet you Japanese chefs have oodles of recipes for every different inch of every different fish. Try Shizuo Tsuji's books, which scare me a little.


    1. The most common way yellowtail collars (hamachi kama) are cooked is a simple salt grill (shio-yaki). Salt (and pepper) the collar and grill it. Accompany it with grated daikon radish, with which you mix with soy sauce, and a squeeze of lemon or ponzu, and chow down.