Hey everyone, it is John, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, grilled fish collar. One of my favorites. This time, I’m gonna make it a little bit unique. 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. 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. Pour the marinade over the patted dry fish collars.
Grilled fish collar is one of the most favored of current trending foods on earth. It is simple, it’s fast, it tastes delicious. It is appreciated by millions daily. They’re fine and they look wonderful. Grilled fish collar is something that I’ve loved my whole life.
To get started with this particular recipe, we have to first prepare a few components. You can cook grilled fish collar using 4 ingredients and 0 steps. Here is how you cook it.
The ingredients needed to make Grilled fish collar:
- Make ready 300 g Nice chunk of fatty fish
- Get (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
- Get Salt
It is the fattiest part of the fish, making it naturally juicy, and there are two located in each yellowtail (one per side). It's one of the meatier parts of a fish, but most people probably haven't eaten the collar. According to Mads Refslund from Acme Restaurant in New York, it is perfect for grilling, and he compares. Place your fish on the grill, flesh side down and skin side up.
Steps to make Grilled fish collar:
According to Mads Refslund from Acme Restaurant in New York, it is perfect for grilling, and he compares. Place your fish on the grill, flesh side down and skin side up. You want the flesh side to be crispy and slightly charred/browned. Remove your collars from the grill and serve immediately with ponzu sauce, lemon, and chopsticks. Fish collar is the bony triangle of buttery meat hidden between the fish's gills and the rest of its body.
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