GIANT TUNA COLLAR
Chef Christina Ng shows how she cooks locally sourced tuna collar.
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My style of cooking is definitely centered around making sure I have a relationship with the farmer,
the fisherman, the producer of the food that I am cooking. Utilizing product like a collar where I
know exactly who caught the fish and where the collar is being sourced from is immensely important
to me. Here in San Diego a great place to source local fish and especially parts like collar would
be the Tuna Harbor Dockside Market and the best part about being at the market is that I can know
the person and know the families that put in the hard work to get the food and get the fish to the
table. Collars on the fish are an underutilized part and in reality they're probably one of the
best parts of the fish. The meat on the collar has so much interlaced fat and a good amount of collagen
that's going to bring a lot of juiciness to the meat and when it's grilled it's fantastic. Fish
collars should be served simply in my opinion, seasoned with a little bit of salt on the grill.
I glazed it with a Vietnamese caramel and paired with grilled vegetables and a nice crisp salad.
It's a fantastic meal. I think it's important to utilize all parts of the fish when we're eating
seafood and you can find these underutilized parts at your local fish market or by forming
a relationship with your local fishmonger or fisherman.