Eater DC: One Chef’s Trash Is Another Chef’s Tempura Vegetable Special
“The salmon collar at St. Anselm arrives at the table straight from the broiler, the melted fat still sizzling. In many restaurants, this unctuous meat nestled between the fish’s gills and the rest of the body would never make it out of the kitchen. Outside of sushi and izakaya bars, fish collar is an often overlooked ingredient that gets discarded along with things like vegetable trim or beef scraps. So how did a throwaway cut become one of the most gushed-about dishes in Washington?”
Read the article HERE!
Featured photo by Rey Lopez.