The collar — the fatty piece behind the gills that most people throw away with the head — marinated in soy and mirin and grilled skin side down until crisp, with a bright citrus ponzu for dipping. Worth saving from any salmon or steelhead of about 5 pounds or more.
Untested: I have not cooked this one yet. It is here because the Offal dive needed it, and it is adapted from the source named in the Notes.
Ingredients
- 4 salmon or steelhead collars
Marinade
- 1 tablespoon toasted sesame oil
- 1/4 cup soy sauce
- 1/2 cup mirin (or rice vinegar plus 2 teaspoons sugar)
Ponzu
- 1/3 cup lemon juice
- 1/3 cup lime juice
- 1/3 cup orange juice
- 1 cup soy sauce
- 1/4 cup rice vinegar
- 1/4 cup mirin
Directions
- Marinate. Mix the marinade and turn the collars in it. Marinate at least 20 minutes, better 2 hours, overnight at most — any longer and the fish gets too salty.
- Make the ponzu. Stir all the ponzu ingredients together.
- Grill. Heat the grill to medium; collars are fatty and flare up over high heat. Clean and oil the grates. Grill the collars skin side down, covered, 5 to 6 minutes until the skin is crisp, then flip and cook 4 to 6 minutes more.
- Serve with the ponzu for dipping.
Notes
Source Adapted from Hank Shaw, “Grilled Salmon Collar with Ponzu Sauce,” Hunter Angler Gardener Cook (honest-food.net). Shaw’s rule: only bother with collars from fish of about 5 pounds or larger.
Under the broiler Just One Cookbook broils yellowtail collar skin side down about 6 inches from the element for 8 to 10 minutes. The same works for salmon collars.
Great Lakes fish Lake Michigan kings, cohos and steelhead give good collars. The Eat Safe Fish guides test fillets only; see them for the fish and water in question.
The Offal dive on the Food site covers this part in depth.