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  Frozen Baja Yellowtail Collar (Kama)



 
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Our Price: $15.99

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Description
 

Don't let the name scare you! Yellowtail collar is simply the section of the fish just behind the head and gills and is often regarded as the best part of the fish. Its meat is tender, juicy and full of sweet, rich flavor. These frozen yellowtail collars from wild-caught Baja yellowtail are hand cut and vacuum packed in house. Enjoy collar as you would any protein for an entrée. It also makes a great snack or party appetizer!

To maintain quality and freshness, we recommend the following steps for defrosting and cooking your yellowtail collar:

Materials:
• Bowl
• Salt
• Plastic Food Wrap
• Teaspoon
• Thermometer
• Cheesecloth or thin sponge (in a pinch you can use soft papers such as paper towels or napkins; however, they may stick to the product)

Instructions:
1. Wash frozen fish with tap water, taking care to rub the fish all over with your hands (wear a new pair of surgical type gloves if you wish).

2. Prepare lukewarm water approximately 95 (°F) to cover the collar and add salt at a rate of 2 teaspoons per liter of water. You will know the right amount of salt is present when your fish floats rather than sinks.

3. Immerse the collar in the salt water solution for 4-5 minutes.

4. Remove from the salt bath and pat dry with cheesecloth.

5. Wrap the fish in the cloth and place in a plastic bag. Place the fish in the refrigerator to thaw for about 4-5 hrs.

Cooking Suggestion: The classic preparation for a fish collar is to bake the fish at a high temperature. This browns the fish nicely on the outside, but leaves the moisture inside. Preheat oven to 425-450 (°F). Remove defrosted collar(s) from the refrigerator, unwrap, and place on a clean plate to come to room temperature. Season with plenty of sea salt, black pepper and a dash of red or cayenne pepper. Line a cookie sheet or baking dish with foil, place the collars in the dish and place in preheated oven for about 12 minutes or until golden brown on top and falling of the bone. Serve over rice with ponzu sauce for a deliciously moist and decadent treat.



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