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Sweet and Salty Fish Collars

Photo of fish collars on a serving platter with glasses of beer plates and forks on the side.
Photo by Andrew Purcell, Food Styling by Carrie Purcell

The collar of a large fish, such as cod, is the part between the head and the body; it has a (healthy omega-3) fatty richness that is ultra-satisfying. It's one of my favorite parts of the fish. Ask your fishmonger for leftover fish collars. If using cod, know that stocks of Atlantic cod have been depleted due to unsustainable fishing methods, so choose Pacific cod or Alaskan walleye pollock.

  

Baste the fish collars with naturally sweet and salty flavor from briny kombu and dark sweet prunes. The briny and sweet sauce is easy to make ahead and store in the refrigerator.

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