Seafood Made Simple: How to make teriyaki glazed cod collars — chicken wings of the sea

I recommend using the collars of cod, pollock and hake for this method. Picture Chani Anderson
One of the biggest obstacles we face within the seafood industry is waste. In this country we tend to only place value on the fillets of the fish, which only account for a small part of the whole fish. That was a big part of the reason we decided to take on the challenge of only buying whole fish and taking responsibility for the whole animal at Goldie.