Dick's Fish

regularly scheduled programming resumes at 10a today

We’ve got a shore day activity to salivate over.

Tuna collar, also known as k**a, is a flavorful and fatty cut of tuna, typically the shoulder area between the head and the body. It’s know for its rich, oily meat and is often enjoyed grilled or smoked.

🎣 Tuna collar has a distinct flavor profile, often described as rich, savory, and umami.

🎣 The high fat content contributes to its melt-in-your-mouth texture and juiciness.

We like ours grilled and here’s (roughly) how we do it:

1. Generously sprinkle the flesh side with salt and let it rest for 15 minutes.

2. Brush off the excess salt.

3. Place the collar skin-side down on a very hot grill. Cover the grill and cook for about 15 minutes, depending on the size.

4. To check doneness, insert the tip of a butter knife into the thickest part of the meat and leave it for 30 seconds. Remove the knife—if the tip is too hot to touch, it’s ready.

5. Finish with a drizzle of soy sauce and lemon juice.

6. Dig in and enjoy.