Hey everyone, it is Jim, welcome to our recipe page. Today, I will show you a way to make a special dish, grilled fish collar. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Grilled fish collar is one of the most popular of current trending meals on earth. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. They are nice and they look wonderful. Grilled fish collar is something that I have loved my entire life.
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. 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.
To get started with this recipe, we have to first prepare a few ingredients. You can cook grilled fish collar using 4 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Grilled fish collar:
- Get 300 g Nice chunk of fatty fish
- Take (In the video, I’m using the collar of yellowtail)
- Take Belly of salmon, fatty mackerel, good size sardine, red snapper, etc. you can try with all sorts
- Get Salt
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. Fish collars are really popular in Japanese cooking, like hamachi kama, which is yellowtail collar. That's how I serve it too, broiled Japanese-style, but with local fish.
Instructions to make Grilled fish collar:
- Salt the fish and wait 20 minutes.
1. 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!
GW Fins' executive chef Michael Nelson demonstrates how to remove a fish collar from a red snapper. Nelson serves the collars tempura fried with an Asian glaze at the New Orleans French Quarter. The fat in the fish protects it from overcooking. Make sure your grill grates are hot, and spotlessly clean. Drain the fish collars from the marinade and allow to drip any excess away; this helps prevent flare-ups.
So that’s going to wrap it up with this special food grilled fish collar recipe. Thanks so much for your time. I am sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
