Fish collars

[Bill B]

I've heard discussion of tuna collars, yet collars, etc....what is the draw to the fish collars....have I been dumping something tasty  ......inquiring minds need to know....Bill

[swill88]

Most good Japanese restaurants prepare a cooked hamachi collar (yellowtail).

Delicious n succulent.

Steve

[Steve-O]

Re-read the posts in this thread. I had no clue before I was enlightened....now?.... helping spread the good word.
http://alantani.com/index.php?topic=18889.0

Like philaroman said- it's sacrilege to throw them out.

It's the meat right behind the collar bone and those delicious medallions of muscle that operate the pectoral fin.

Compare it to some parts of a turkey that you want to eat before serving the bird & everyone else wants the turkey breast.

[El Pescador]

              
            http://honest-food.net/2012/07/24/salmon-collar-recipe/

Quality Fish meat not easily accessible - thus the allure & flavor!

Seriously, you enjoy the above recipe, YOU'LL never AGAIN throw overboard the heads or backbones.

Mark my words,

Wayne

[Dominick]

             
            http://honest-food.net/2012/07/24/salmon-collar-recipe/

Quality Fish meat not easily accessible - thus the allure & flavor!

Seriously, you enjoy the above recipe, YOU'LL never AGAIN throw overboard the heads or backbones.

Mark my words,

Wayne

Consider your words marked and written down.  Permanent ink too.    Dominick

[thorhammer]

Annotate grouper and striper cheeks thusly.   

[conchydong]

Since we don't have Yellowtail (California) or Salmon in Florida, I use Grouper, Tilefish, Almaco Jack, Amberjack or large Rainbow Runners to make (fill in the blank) Kama. It is a great way to utilize a under appreciated section of the fish. I have a Asian style BBQ grill that I cook them on 'till crispy and they are great.

[Bill B]

Thanks guys, I will be keeping collars from now on, along side the scrapings from the salmon spine after filleting....and Wayne that recipe will be one I add to my book.....bill

[ChileRelleno]

Down here collars, or throats as they're called down here, are held in high regard by those in the know.
Red & Black drum, Snapper, Grouper and many others are prime.
And most people throw them away 

[day0ne]

Snapper throats, yumm.

[smnaguwa]

Darn, now it will be harder to get the free collars. As for the above recipe, bottles of ponzu sauce are available at Asian food markets .

[Bill B]

Hey, if I catch a fish in muddy water, would it have "ring around the collar".....

[Dominick]

Hey, if I catch a fish in muddy water, would it have "ring around the collar".....

Dominick

[David Hall]

Can't tell you how,any collars and spines I wasted until about 10 years ago when I learned how tasty the collar meat is.  We also started eating a lot of raw fish then and I began using a spoon to scrape the spine and rib cage down for a tasty dish, I like to smoke the collars and eat the spine meat raw.  I still don't use the heads but my sons mother in law enjoys them so she gets them all, nothing goes to waste anymore.

[Big Tim]

You won't be disappointed...Many recipes out there for collars.

BT

 http://alantani.com/index.php?topic=15229.0