I'm reminded by recent postings on tacos and terried sake of a question I've harbored for a while: what are fish cheeks, collars, and loins?
I've imagined that collars and cheeks are roughly equivalent, and that loin is actually belly or toro, but really I have no idea.
Are there other synonyms for these terms? I have seen collars only on Japanese menus for example, and wonder if other cuisines don't feature the same anatomical part under other rubrics; or perhaps fish is cut or filleted differently in different culinary traditions.
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