Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, grilled fish collar. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
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. 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.
Grilled fish collar is one of the most popular of recent trending meals in the world. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. Grilled fish collar is something that I have loved my entire life. They are nice and they look fantastic.
To get started with this recipe, we must first prepare a few ingredients. You can have grilled fish collar using 4 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Grilled fish collar:
- Get 300 g Nice chunk of fatty fish
- Prepare (In the video, I’m using the collar of yellowtail)
- Make ready Belly of salmon, fatty mackerel, good size sardine, red snapper, etc. you can try with all sorts
- Make ready 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. You want them fully cooked and a little charred.
Steps to make Grilled fish collar:
- 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!
Hamachi kama is a lightly seasoned and grilled over coals. It is served with citrus and ponzu sauce. Ponzu is a thin sauce made from soy sauce and a Japanese citrus. The salty, sour sauce cuts the fattiness of the fish collar for a perfect balance in flavor that Japanese cooking is known for. Fish collars are really popular in Japanese cooking, like hamachi kama, which is yellowtail collar.
So that is going to wrap this up with this exceptional food grilled fish collar recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
