Pike Collars with Onions and Thyme

Alaska cooking favors cleaner herb work, gentler fish handling, and ingredients that keep some freshness in the finish. This version uses Onions and Thyme and a hot pan finish finish so the Pike Collars stays central instead of getting buried under the rest of the plate.

1 1/2 to 2 pounds Pike Collars
Kosher salt
Black pepper
Neutral oil or rendered fat
1 to 2 cups Onions
2 sprigs fresh Thyme
Optional: 1 small Garlic
1 tablespoon butter

Trim and season the Pike Collars while you prep the Onions and Thyme.
Set up the pan, pot, or oven before you start cooking so the timing stays calm once the protein goes down.
Use high heat for the first color, then settle the pan down before the last minute gets away from you.
Fold in the Onions and Thyme at the right point so they support the cut instead of dissolving into the background.
Rest or hold the protein briefly, then serve while the pan juices or broth still feel connected to the plate.

Keep the seasoning clean and let the cut set the pace. Leftovers keep best when cooled quickly and packed shallow; Alaska meals built around Pike Collars are usually stronger on day one than after repeated reheats.