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Broiled Pike Collar with Grated Daikon Salad

broiled pike collar

The collar is the cut on a fish just behind the head where the ‘shoulders’ would be. Any pike over 4-5lbs (2kg) will have a beautiful collar that is definitely worth cooking on its own. The collar tends to have more fat and collagen than the fillets, making it juicy, flavourful, and lip-smackingly tasty. You could grill the collars for this recipe as well, but since I caught this pike while ice fishing, I cooked it inside under the broiler. I used an easy cheater’s ponzu sauce for this, but feel free to use real store-bought or homemade ponzu. You can serve this on its own, but I like it as part of a Japanese themed meal or sushi platter. 

  • Cook Time15 min
  • Ready in15 min
  • Yield1 collar


  • 1 pike collar 2-3″ (5-8cm) thick
  • Kosher salt
  • Freshly cracked black pepper
  • 1 cup (250mL) shredded daikon (see step 3)
  • 1 tablespoon (15mL) Japanese soy sauce
  • 2 teaspoons (10mL) lemon juice
  • 1/2 teaspoon (2g) white sugar
  • Scallion for garnish



Move rack in oven to 10″ (25cm) under top broiler. 

Preheat broiler on high. 


Season the pike collar generously with salt and pepper. 

Set onto a baking tray or dish and set under the broiler.

Cook for about 15 minutes, flipping it half way through. Keep a close eye on it so it doesn’t burn. You want some light charring, but not a chunk of black carbon at the end. 

Once the fish is lightly charred and flaking with a fork, it is ready. 


Meanwhile, grate a cup’s worth (250mL) of peeled daikon radish on the small side of a box grater.

Squeeze the grated daikon over the sink in your fist, ridding it of all of its water. 

Fluff back up and set aside. 


In a small bowl, mix together soy, lemon, and sugar until the sugar completely dissolves. 


When the collar is cooked, transfer it to a plate and place the grated daikon into a pile beside it. 

broiled pike collar and daikon salad

Spoon over all of the sauce so it gets all over the fish and the daikon and forms a pool under everything on the plate. Sprinkle with finely sliced scallions and serve immediately. Enjoy!

grated daikon salad

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