Collars are a part of the fish that chefs know and love, but diners seldom see. That’s because they rarely make it out of the kitchen! When SRV buys whole striped bass for the restaurant, the collars may appear as a menu special — or they may end up as the cooks’ treat.
Striped bass collars have a texture that’s distinct from the rest of the fish. When cooked, the flesh pulls apart like roast chicken or pork shoulder. Pepperonata is a personal favorite that Chef Michael makes all summer long on his grill at home.
Tuna Bottarga, dried and cured tuna roe, is a classic Italian ingredient that gives an umami pop to whatever it touches, especially pasta. Strozzapreti (which literally translates to priest stranglers!) has a shape that catches the bottarga, breadcrumbs, and sauce for complexity in every bite.
If you have bottarga left over, try it as a condiment for cooked vegetables— fennel in particular.
Chefs love collars. Chef Michael Lombardi Tells us why collars are a great product to cook with.
These Tips and Tricks are a part of our Chef Box Collaboration with Chef Michael Lombardi. Get the box here.
Brine your fish. Chef Michael Lombardi tells us why you should be brining your fish.
These Tips and Tricks are a part of our Chef Box Collaboration with Chef Michael Lombardi. Get the box here.
Use a cake tester. Chef Michael Lombardi tells us why its his favorite tool to test the done-ness of fish.
These Tips and Tricks are a part of our Chef Box Collaboration with Chef Michael Lombardi. Get the box here.
