This is a good and tasty way to use those bits of meat around the gills and head which are nice and glutinous and often get thrown away or end up in stock.
They will vary in size and the best thing to do is ask your fishmonger to save them for you, and even store them in the freezer.
The Japanese love this cut – next time you eat Japanese, look out for it on the menu. You can serve this as a starter or a main course and it's great with a green, or even seaweed, salad.
600g turbot or other large flat fish collars
5-6tbsp ketjap manis or thick soy sauce
2tbsp vegetable or corn oil
Salt and freshly ground black pepper
Preheat a grill. Put the turbot collars in a bowl with the soy and oil, season lightly and mix well. Cook the collar for 4-5 minutes on each side, basting with any leftover soy and oil as it's cooking. Serve immediately.