Fish Collars?😎 How To Grill Yellowtail Collars Grilling Mediterranean Style Recipe!! Tips & Tricks

[@johnalexopoulos8899]

Yasou Yianni! Great Info.

[@fishermansbellychannel7374]

Yassou Yannanki!!

[@omarc4ut]

I'm enjoying your videos. Keep them comming! 👍

[@fishermansbellychannel7374]

So stoked Omar! Do you fish saltwater or fresh?? Thanks in advance, Yanni😀

[@dgax65]

Looks great, Yanni. I love collars. A lot of people throw them away, but they don't know what they're missing.

[@fishermansbellychannel7374]

You're right Douglas! In my humble opinion, the collars are not only the yummiest part of the fish but one of the most nutrient rich parts of the fish. Packed with yellowtail omega 3s & 6s. Fishermen are starting to smarten up. There's always someone asking the deck hands for those extra collars!! ✔

[@lettyveltkamp752]

Love your style of cooking Maranate

[@fishermansbellychannel7374]

Thanks Letty, that’s so awesome!!😀

[@GettingBentWithBo]

Yanni those collars looked delicious! Absolutely will be giving this one a try!

[@fishermansbellychannel7374]

Thanks Bo!! There was literally a food fight at the house last night (that's when I made this video!) The fight was over those collars. So freaking yummy!! You just can't buy a fish dish like that at any Michelin 3 Star restaurant! Let me know what you think!!! Yanni😋

[@ReggieWynn15]

Great video as always. My question is why is that considered the collar and not the belly? When I get my fish processed the collar is still attached to the belly portion that you grilled. I’m no expert just asking buddy.

[@fishermansbellychannel7374]

Reggie that's a great great question!! Frankly I was surprised at what the deck hands cut out as collars. I think everyone's definition of a fish collar various a little. You always end up with a portion of belly in the collars since the two bottom fins seem to be included in the "collars". But what I always include is the meat that surrounds the outside of the gill plate. And I've also included the meat directly above the top of the gills, that's tasty stuff too! Like I said, it really varies from fisherman to fisherman and butcher to butcher. Check out my Asian Collar recipe, it's a real eye opener!! bit.ly/2YsG8b0 Bottom line, any meat around that area of the fish is way delicious!! Find my recipe on my homepage, Fishermansbelly.com Yanni

[@lowashi2087]

Yanni, regardless the collars and bellies are both oily and full of goodness. I was thinking that those were the "cleanest" bellies I've seen. Thanks for the recipe and tips. Les

[@fishermansbellychannel7374]

@@lowashi2087 You're right Les, it usually takes a little time and effort to get those things ready to cook. I had the same impressions! Yanni

[@LisaFournet-sp4yh]

I need a recipe for rock fillet fish pan fry

[@LisaFournet-sp4yh]

Just started following you I like what you’re doing. I’ll be back to get more recipes. Thank you.

[@fishermansbellychannel7374]

Check out the rock fish section on the channel😀

[@lettyveltkamp752]

I never put salt @ my any seafood

[@yepyep340]

I'm not stoping on the collars. Splitting the heads too. I be nibblein brother. Thanks

[@fishermansbellychannel7374]

By far the tastiest part of any fish! I was sucking on those collars like there was no tomorrow!!! Thanks brother! Yanni

[@JohnDoe-ff2fc]

Never been a fish skin eater (chicken is an exception), but I think that I may become a convert. I do leave the skin on when grilling bonita and barracuda, but didn't eat it. I've always been a lime kinda guy, lemons lack much flavor in my opinion. Could lime be substituted for the lemon, but in a lesser amount? As to the salt, I give my fish a light dusting of celery salt from about 1 foot high (I do this even with my smoked tuna, something that I learned from the guy that got me hooked (pun wasn't intended, but occurred to me as I typed 😝) on fishing at Lake Mead. God bless him for that. Seeing as this is a Mediterranean dish, do you use Italian parsley or would that over power the fish? And dog gonnit, I thought that there was going to be a side dish of grilled Yanni. You my want to use a spatula to place the wood chips into those coals. 😎

[@JohnDoe-ff2fc]

Oh, and thank you for the tip of packaging the wood chips.

[@fishermansbellychannel7374]

@@JohnDoe-ff2fc First, I'm dying laughing!!! Thanks for your comments, as always, Big John. First the salt issue: It's ok to sprinkle salt on the fish but only just before placing the fish on the fire. Since there won't be any time for the water to start coming out. The problem is, you can't marinade for any given length of time, or, what if you forget! The cat is out of the bag!!! Two, the parsley issue. You gotta really hate parsley to worry about whether it's too strong or not. It brings on the freshness of a bright herb and the slight peppery bite. That's was it does. You gotta be really picky to worry about that (in my humble opinion). Lastly, the lemon thing. I really love to stay true to the cuisine I'm cooking in. Yeah I'll do fusions. But first I have to appreciate and understand a regional cuisine before I venture off. There's no such thing a limes in Mediterranean cuisine!! But if you love limes (and I do too), go for it!!!! John, you're the best!! Yanni

[@JohnDoe-ff2fc]

@@fishermansbellychannel7374 Yep, salt it after it's on the grill. And the parsley, I find that it holds up better and I prefer the flavor. I think that I might be a rebel at heart, I rarely go be recipes because I'm too lazy to measure anything (I hate baking due to this, but sometimes you have to take the pain to have a pie or something, most meals never taste exactly the same., Also, I love experimenting with flavors and textures. And I see that someone has been distracted a few times. I seem to be in good company. Now where did I put those beers? 😝

[@fishermansbellychannel7374]

@@JohnDoe-ff2fc Why am I laughing all over again????😛

[@obx2b]

Looks great, but those are bellies, not collars. Delicious as well and not as messy as collars but definitely bellies! Grilling yellow jack collars tonight myself. The collars come from the head, just behind the gills.

[@fishermansbellychannel7374]

Keith Houck hey Keith! Funny story. I was given those “collars” by a friend and it was only after I opened them up on film day that I too realized those are not collars!! Thanks!! Yanni