It's one of the meatier parts of a fish, but most people probably haven't eaten the collar.

According to Mads Refslund from Acme Restaurant in New York, it is perfect for grilling, and he compares it to a filet.

"Just ask your fish person to cut the collar from the head," he says in a Potluck video.

In general, Refslund says the fish is under-used in American cuisine.

"We should start using more of these kinds of cuts, like fish skin, fish liver, fish eyes, fish head, you name it," he says.

In this video, he shows not only how to grill the fish collar but also prepare a special sauce for it.

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