Black Cod Collar 3 lb
Details
Description
**Black Cod Collar – 3lb Pack**
**Product Highlights:**
* Premium Cut: Sourced from the collar section beneath the gills of wild black cod, this cut is prized for its rich, buttery texture and high collagen content.
* Wild-Caught: Harvested from the cold, clean waters of the North Pacific—never farmed.
* Flavorful & Tender: Naturally high in omega-3s and oils, black cod collar delivers a melt-in-your-mouth texture perfect for grilling or broiling.
* Frozen Fresh: Individually vacuum-packed and flash-frozen to preserve taste and texture.
* Versatile Uses: Ideal for BBQ, miso-glazed broiling, or simple salt-and-pepper seasoning.
**Pack Size:** 3 lb
**Storage:** Keep frozen at or below 0°F (-18°C)
**Origin:** USA
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**3 Mainstream Grilling Recipes**
**1. Simple Sea Salt & Lemon Grilled Cod Collar**
Ingredients:
* 3–4 pieces black cod collar
* Sea salt
* Fresh cracked black pepper
* Lemon wedges
* Olive oil
Instructions:
1. Pat dry the fish collars and drizzle with olive oil.
2. Season both sides with sea salt and pepper.
3. Grill on medium-high heat for 6–8 minutes per side until the skin is crisp and the flesh flakes easily.
4. Serve with lemon wedges and a green salad.
**2. Miso-Glazed Broiled Cod Collar**
Ingredients:
* 4 cod collars
* 2 tablespoons white miso
* 1 tablespoon mirin
* 1 tablespoon sake
* 1 teaspoon sugar
Instructions:
1. Mix miso, mirin, sake, and sugar into a smooth paste.
2. Coat the cod collars and let marinate for 30 minutes.
3. Broil in the oven for 7–10 minutes until caramelized and golden.
4. Serve with steamed rice and pickled vegetables.
**3. Garlic Butter Grilled Cod Collar**
Ingredients:
* 3–5 cod collars
* 2 tablespoons melted butter
* 2 cloves garlic, minced
* 1 tablespoon chopped parsley
* Salt and pepper
Instructions:
1. Combine butter, garlic, parsley, salt, and pepper.
2. Brush the mixture over the cod collars.
3. Grill for 8–10 minutes, turning once, until lightly charred and cooked through.
4. Finish with a squeeze of lemon juice if desired.
