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

This recipe is a versatile teriyaki glaze
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.

Filleting and preparing a whole fish is a laborious task and not an industry standard for that very reason. We’re still striving to increase our yield and reduce what we're putting in the bin. We use the tails of round fish for schnitzels, the trim for Taiwanese fried fish nuggets, we steam and pull the cheeks of monkfish, and smoke and emulsify the roe into a taramasalata. Of course, we make use of the bones in stocks and sauces too but ultimately those still end up in the compost bin after we’ve extracted all the flavour.

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