If we’re not planning on cooking the collars the same day we catch the fish, we’ll freeze them until we’ve built up a hoard of them, and then cook them all at once and pick them like crabs. Blue Ridge Grill presents a selection of signature and seasonal dishes inspired by the restaurants Southern heritage. A keeper-sized cobia yields a pair of collars that is enough for one meal or two very generous appetizers. Rockfish (or striped bass if you’re not from the Chesapeake Bay area), snakeheads, and cobia are the fish we commonly pursue with collars worth saving. Add on: House or Caesar 4, soup du jour 5 Sandwich Add Ons: Fried Egg +2 House Cured Bacon +4 Sautéed Onions +4 Sautéed Mushrooms +4. I grilled them, and we ate them with a slice of lemon and some sea rocket and sea beans we had foraged that day.Īfter that, I started keeping all the collars from the bigger fish we caught. Vinaigrette or creamy coleslaw, skinny fries. They served it simply, with some ponzu and a side of rice.Ī few years later, I was cleaning a rockfish on the tailgate of my truck, and right before I tossed the head in the bucket full of fish parts bound for the end of the boat ramp, I decided to cut the collars out. ![]() Each pocket of meat had a slightly different feel- it reminded me of crab meat, with its linear structure and firm but melty texture. ![]() The hamachi collar was lightly charred and the meat that I pulled away from the bone was juicy, with an amazing texture. Poke holes in foil with fork to let liquid escape and grill for another 5 minutes or so per. It was a revelation- to this day, it was one of the best things I've ever had. Place the packet on the grill and cook for 20 minutes, turning once. The Eastern Seaboard GRILLED BLUEFISH With Heirloom Tomato Corn Relish Set up the grill for direct grilling using a two - zone fire ( see page 22 for. The first time I had grilled fish collars, I was at a local sushi restaurant.
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