After our successful trip at Lake San Antonio today, we got to the cutting station and started hacking away at our fish. After the standard fillet i looked down at the rather large amount of meat still on the fish that we normally seen tossed into the sea, trash, or fish grinder. Today I chose a different fate for these so called "scraps". Took my knife cut the piece of flesh connecting the lower chin to the stomach, grabbed on right and tugged towards the tail. Lone behold the collars and belly meat came right off and ready to be prepared, once cleaned of course. Got home Cleaned the blood off of all the fish, carved off that nasty red meat stripers have, broke down the fillets into 3 individual vacuum pack bags, and saved the collars from CenCoasters Striper and mine to be preped for dinner.
First you bend them backwards to dislodge the bones and cause it to lay flat.
Then give it a generous seasoning with Old Bay, then a light sprinkle of Tony Chacheries Creole seasoning. be careful its very salty.
Once the grill is warmed up toss them on skin side down, put the grill on low, spray the top with olive oil, and start up the Joe Koenig album. In about 3 songs or 12-15minutes your fish collars should be bright white and some where near 145*f.
Pull them off and enjoy with an ice cold beer and which ever healthy choices you chose.
This works great with ling cod and cabezon as well, I hope you guys give it a try.
