Yellowtail collars - Kayak Fishing Adventures on Big Water’s Edge

Dean Machine · 07-09-2010, 06:50 PM

Anyone know the proper way to cook these delicious little morsels?
I grilled the last seabass collars I had with some mustard, terriaki, honey, worcestershire glaze and it was really good but I have never done the yellowtail.

I've had some salty yellowtail collar with some ponzu sauce before and it was the best. Any tips?

kareem korn · 07-09-2010, 07:27 PM

What I do: After cutting them out and in the kitchen, I clean them up....cutting as much of that white membrain off. Than I get the little splotches of blood off (there's hardly any). I keep the skin and that fin on. The skin will keep the juices from the fat around. I pat them dry with a paper towel. Than I marinade them. Mine of choice is is tarayaki. There's one at Henery's I think that is tarayake/garlic/wasabi ( I forgot who makes it). I put the collars in a vacuum seal bag and add the marinade. Seal it and put it in the fridge for 1/2 a day. Than I grill them. Put about 5 beers in the freezer. BBQ on high. Lot's of olive oil on the grill. First meat side down for five min. Than skin side for another 5. If I think it's still not cooked enough, I put them on that top warmer rack and close the bbq lid for 5-10 min. You can't really over cook them. It's moist no matter what. When I take them off I wrape them in foil for 5-10. I found they tast the best while eating them outside on the patio table when the sun is almost down and a ice coold one or two or three or four....to wash it down with

That's how I do it.

Or

You can broil them. I'm sure there's lot's of boring recipes you can google for this method.

P.S.>>>>PM Yani.

Dean Machine · 07-09-2010, 08:18 PM

Thanks! Sounds good, especially the beer in the freezer method

. You can always tell what's biting when everyone starts asking for recipes. Good luck on the water. Mahalo!

07-09-2010, 06:50 PM	#1
Dean Machine Senior Member Join Date: Jul 2005 Location: San Clemente Posts: 162	Anyone know the proper way to cook these delicious little morsels? I grilled the last seabass collars I had with some mustard, terriaki, honey, worcestershire glaze and it was really good but I have never done the yellowtail. I've had some salty yellowtail collar with some ponzu sauce before and it was the best. Any tips? __________________ "Good luck and tight lines!"

07-09-2010, 08:18 PM	#3
Dean Machine Senior Member Join Date: Jul 2005 Location: San Clemente Posts: 162	Thanks! Sounds good, especially the beer in the freezer method . You can always tell what's biting when everyone starts asking for recipes. Good luck on the water. Mahalo! __________________ "Good luck and tight lines!"

07-09-2010, 07:27 PM	#2
kareem korn Senior Member Join Date: May 2006 Location: C-bad Posts: 431	What I do: After cutting them out and in the kitchen, I clean them up....cutting as much of that white membrain off. Than I get the little splotches of blood off (there's hardly any). I keep the skin and that fin on. The skin will keep the juices from the fat around. I pat them dry with a paper towel. Than I marinade them. Mine of choice is is tarayaki. There's one at Henery's I think that is tarayake/garlic/wasabi ( I forgot who makes it). I put the collars in a vacuum seal bag and add the marinade. Seal it and put it in the fridge for 1/2 a day. Than I grill them. Put about 5 beers in the freezer. BBQ on high. Lot's of olive oil on the grill. First meat side down for five min. Than skin side for another 5. If I think it's still not cooked enough, I put them on that top warmer rack and close the bbq lid for 5-10 min. You can't really over cook them. It's moist no matter what. When I take them off I wrape them in foil for 5-10. I found they tast the best while eating them outside on the patio table when the sun is almost down and a ice coold one or two or three or four....to wash it down with That's how I do it. Or You can broil them. I'm sure there's lot's of boring recipes you can google for this method. P.S.>>>>PM Yani.