Grilled fish collar. It's the fish collar you want, the bony triangle of tender, fatty meat tucked between the fish's gills and the rest of its body, a cheap throwaway cut that chefs all over the country going crazy. Grilled Fish Collars You can use the collar from any large fish here. Some good candidates include: striped bass, salmon, lake trout, redfish, tautog, yellowtail, white seabass, really big Pacific rockfish or largemouth bass, lingcod, snapper or grouper, and sablefish, also known as black cod.

Freshly grilled yellowfin tuna collar with teriyaki marinade Once you pull your fish off of the grill, you will most likely have some of the most tender fish you have ever eaten. This stuff is just plain delicious. So the next time you get home and see the collars in your fish cleaning bag, don't throw them out. You can have Grilled fish collar using 4 ingredients and 3 steps. Here is how you cook it.

Ingredients of Grilled fish collar

You need 300 g of Nice chunk of fatty fish.
It's of (In the video, I’m using the collar of yellowtail).
You need of Belly of salmon, fatty mackerel, good size sardine, red snapper, etc. you can try with all sorts.
Prepare of Salt.

This dry rubbed grilled grouper collar (AKA fish collars or necks) recipe is visually stunning and also delicious. A little about fish collars: we have a CSF (community supported fishery) from Abundant Seafood in Charleston, SC. Last week, Mark (the fishmonger) had Grouper Collars. Hamachi Kama (はまちのカマ) is the collar of the yellowtail located just above the gills and below the head.

Grilled fish collar step by step

Salt the fish and wait 20 minutes..
Moisture is extracted from the fish, so please wipe that off. You are wiping the smell of the fish off too, so this step is important..
Grill it. I use fish grill with no temperature control. Medium high heat for 8 minutes. Done!.

It is the fattiest part of the fish, making it naturally juicy, and there are two located in each yellowtail (one per side). Typically, Hamachi is grilled or broiled until the skin is crisp and the inside is just cooked through. It is the part of the fish behind the head and gills that extends to where you sliced off the fillet. If you've ever eaten hamachi kama at a sushi restaurant, that's the collar from a yellowtail jack. Fish collar is really good, but can easily be overcooked.