Sushi 101, Class 3: Yellowtail Collars, Head and Tail

August 25, 2015

 

Hamachi Fish

Yellowtail fishing can be a dream come true on any

Saturday morning, especially if you manage to catch

a couple. Last Saturday, that's what happened to me,

fishing off La Jolla. As usual, I couldn't wait to get

home to grill up some hamachi fish. 

 

My new recipe grills my fresh caught yellowtail

collars and its head. I eaten both before. The end

result is delicate, gelatinous, and juicy beyond belief.

Also, watch the video to be surprised at how my 

dinner guests enjoyed eating various parts of the

hamachi fish yellowtail head, including the eyeballs...

 

For more yellowtail recipes, check out Fisherman's Belly yellowtail recipe section.

 

Hamachi Fish, Collars, Head and Tail (serves 4)

1 yellowtail collar, scaled, cleaned and cut in half

1 yellowtail head, cleaned and cut in half

1 yellowtail tail section cleaned and scaled

1 cup of soy sauce

6 tablespoons of molasses

1 lemon, juiced

¼ cup vegetable oil

Kosher salt

Butter knife

Application brush

 

Get Ready To Start Cook Hamachi Fish

1. First, preheat your grill until you reach 500F.

 

2. Start by brushing and applying vegetable oil to the

skin of the yellowtail collars, head and tail.

 

3. Next, create soy sauce marinade and baste by

mixing the soy sauce, fresh lemon juice and molasses.

Now, pour into two separate containers while creating

one for the marinading and one for basting.

 

4. Start brushing on the marinade to the flesh side of

the collars and head of the yellowtail until completely

coated. Remember while applying the marinade, not 

to marinade the already oiled skin. Discard the

remaining soy marinade.

 

5. And now start grilling the  head, collars, and tail for

about 4-5 minutes on each side while achieving good 

color and caramelization.

 

6. Finally, place in a serving platter and then pour the

second container of soy marinade baste over the

hamachi fish. Enjoy.

 

NEED SOME KITCHEN STUFF? 🙂
Here's a great way to support Fisherman's Belly. Use our

amazon links to purchase items you may need. You don't

pay extra but, Amazon sends us a small commission on

your purchase. Just click on the links below to take a look

and shop around. Thanks, Yanni

___________________________________________________________
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KITCHEN GADGETS & INGREDIENTS FOR THIS RECIPE 🌶 

➤ Victorinox 8" Curved Fillet Knife

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➤ Commercial Plastic Cutting Board 24"x18"

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➤ Butcher Saw 22" Stainless Steel

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➤ Orange Citrus Juicer/Squeezer

http://amzn.to/2E0vs9N

➤ Whisk set, 12",10", 8.5"

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➤ Pyrex 1cup & 2cup measuring cups

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➤ Deep 6" Stainless Steel Pan

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➤ Morton Kosher Salt 3lbs

http://amzn.to/2AiewJN

 

PHOTOGRAPHY EQUIPMENT USED 🎥
➤ Canon EOS 70D Food Photography & Video 
https://amzn.to/2Ib1yGF
➤ GoPro HERO4 Black  
http://amzn.to/2md2DzF

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Meet The

Fish

Cook...

I'm a fisherman and a cook, and I love to do both. My name is Yanni and welcome to my website, Fisherman's Belly. Here, using your fresh fish and everyday ingredients, you can learn to cook hand-crafted easy fish recipes. 

See you on the water and in the kitchen. Yanni

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