Fish collars...halibut and salmon.

[wabi]

Every year I go to Alaska to fish for a week, and end up bringing home about 100 lbs of processed fish.

This last year I brought home a bunch of salmon and halibut collars as I did not want that good meat to go to waste.

Now I am embarrassed to say that I have gone through most of last years fish, but still have these collars left.

I've poked around the interwebs for grilled or broiled fish collar recipes, but dont find a lot of them.

I was thinking a soy sauce/butter/garlic/ginger marinade and brush during cooking them, or a home made teriyaki. 

Any other thoughts or suggestions on a marinade or sauce to brush on during grilling?

[Duvel]

For the salmon I’d recommend marinating in miso/mirin/sake. You can check for Nobu’s black cod recipes, which is a good English Ressource for that treatment. After that, simply grill or broil.

 

[wabi]

I thought of miso preparation. We catch a lot to black cod as well, and that is my favorite preparation.

[wabi]

And for closure's sake...

The halibut collars were buttered and salted. Grilled, and then a homemade Ponzu sauce was used for dipping.

[FeChef]

My go to for salmon is always a quick sear in butter, then sous vide @ 147F for 45 min with some butter and dill in the bag, then topped with hollandaise. I never heard of a collar, but i imagine you could prepare them simlair to what i mentioned.

[MetsFan5]

On 6/16/2019 at 11:27 PM, wabi said:

And for closure's sake...

The halibut collars were buttered and salted. Grilled, and then a homemade Ponzu sauce was used for dipping.

 

How was it? 

[kayb]

I'm not familiar with fish collars, either. Of course, my mental image was of a fish strolling down a sidewalk with a collar attached to a leash...

 

[wabi]

On 6/17/2019 at 7:23 PM, MetsFan5 said:

 

How was it? 

 

They were sublime!

I'm, going to Alaska next week to fish...I'm gonna make sure I bring home all of the collars!

[TicTac]

Besides the cheeks, collars (and belly) are some of the best parts of the fish.

 

My favourite is Kampachi collar.  Lots of salt on a very hot grill.  Mmmm.

[Naftal]

Hello- This may be OT but since you mentioned them...I have always wondered how one locates fish cheeks. I want to eat them, but I do not know how to locate them.

[chromedome]

On 6/20/2019 at 4:42 PM, Naftal said:

Hello- This may be OT but since you mentioned them...I have always wondered how one locates fish cheeks. I want to eat them, but I do not know how to locate them.

Unless you're on really, REALLY good terms with a local fisherman or fishmonger, you buy the fish heads and cut them off for yourself.

 

At least, that's how it works anywhere I've lived.

[Margaret Pilgrim]

Hoping this is more tangential than thread drift, whenever I want to make a big fish soup I go to my local freestanding fishmonger and ask him to save me a halibut frame.   These he would normally throw away and he doesn't charge for them.    There is the head, collar and a LOT of usable chunks of meat to reclaim for a chowder, salads or a quick salt-down to make fresh salt-fish brandade.    

[scubadoo97]

On 6/21/2019 at 8:34 PM, chromedome said:

Unless you're on really, REALLY good terms with a local fisherman or fishmonger, you buy the fish heads and cut them off for yourself.

 

At least, that's how it works anywhere I've lived.

 

 

It it needs to be a decent sized fish to get a cheek out that’s big enough to want to deal with

 

here grouper cheeks are a common find in some fish markets.   Collars too but I see them less often 

[Owtahear]

I know a lot of these online fish sites sell Halibut cheeks.