Neck

neck gets cooked, yielding dividends to the persistent. Fish necks, if fish can be said to have them, are esteemed in China and Japan, just as the throat muscles (which may be sometimes called tongues) of the cod are a delicacy in Norway and Iceland. The collar of the fish, right behind the gills, yields flesh of taste and texture. In Shanghai it may be made into soup; in Japan it is often shioyaki, or ‘salt-grilled’. When made with yellowtail tuna, it is called hamachi kama.

The necks of beef, veal, lamb, mutton, and pork produce meat for various purposes. This part of the ox is called clod and may be used as stewing steak; so too may lamb and mutton, though the best end of neck is a joint quite distant from the neck itself. There are two little fillets in neck of lamb which are savourous. The upper shoulder and lower neck of the pig is called the collar and is commonly a bacon joint.