Easiest Way to Cook Delicious Grilled fish collar

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. 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.

Don't be afraid to try it, it's easy Rub collars with olive oil and sprinkle with salt. Here is how you cook that. Hamachi Kama (はまちのカマ) is the collar of the yellowtail located just above the gills and below the head. You can cook Grilled fish collar using 4 ingredients and 3 steps. Here is how you cook it.

Ingredients of Grilled fish collar

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

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. 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.

Grilled fish collar instructions

1. Salt the fish and wait 20 minutes..
2. 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..
3. Grill it. I use fish grill with no temperature control. Medium high heat for 8 minutes. Done!.

So the next time you get home and see the collars in your fish cleaning bag, don't throw them out. 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. Right before you set the fish on the grill, ball up a paper towel and grab it with tongs.