Yellowtail Collar

One of my favorite parts of a yellowtail is the collar. Usually considered a “fisherman’s cut,” it’s often discarded by anglers. Give credit to sushi restaurants, they often have it on their menu under “hamatchi kama” but most people would never consider ordering it. I challenge you to order it or ty to make it. It is a perfect appetizer before sushi or a main protein along with rice and cucumber salad.

Tools:

• Baking sheet (covered in tinfoil for easy cleanup)

• Filet knife

• Gallon plastic bag (or bowl)

• Oven

Ingredients:

Marinade:

• 1/2 cup Soy Sauce

• 1/4 cup Ponzu

• 2 tablespoons Chili garlic sauce (more or less depending on desired spice level)

• 1 teaspoon Ground pepper

• 1 tablespoon Ginger

Dipping Sauce (Individual serving)

• 2 tablespoons ponzu

• 1/2 teaspoon toasted sesame seed oil

How To:

• Using a filet knife, clean yellowtail collar.

• Wash under running water and pat dry

• Add ingredients into plastic bag and mix

• Place collars into the bag, squeeze out air, zip and refrigerate for 1 - 3 hours

• Preheat oven to 450 degrees

• Drain collars and place them on a baking sheet and bake for 15 - 20 minutes. Collars should be crispy on the top.

• Dip in ponzu/toasted sesame seed oil mix

• Enjoy!

Tips:

• You can BBQ collars to get a crispier crust