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Not sure how to explain it. You can pretty much see in the pics where they came from and the shape will give you an idea of how to get them off. The "chin" is not connected to much. But, the top part of the heas has a large rib like bone that can be cut with a pair of dykes.
Best part of the fish.
Also. after you fillet both sides and get the collars, break off the head and tail. Marinate the rest and grill it for a few minutes. Lots of meat in there that is tasty with a cold one.
The head and tail I give to a friend that is from the islands (his favorate part).
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