#541469 - 09/28/09 06:13 PM
Salmon Bellies and Collars
|
The Tide changed
Registered: 08/31/00
Posts: 7083
Loc: Everett
|
Due to a small amount of peer pressure ![smile smile](/forum/images/graemlins/default_dark/smile.gif) , last night I saved the collars and bellies from two Coho. How should I prepare them for consumption? What various ways do you prepare them?
_________________________
You know something bad is going to happen when you hear..."Hey, hold my beer and watch this"
|
Top
|
|
|
|
#541482 - 09/28/09 06:50 PM
Re: Salmon Bellies and Collars
[Re: Jerry Garcia]
|
River Nutrients
Registered: 11/05/04
Posts: 2572
Loc: right place/wrong time
|
Both the bellies and the collars are very fatty. I sometimes remove them and smoke them. When I can salmon I add a piece of bellie to each pint of fish. If the fish has nice thick bellies I often leave them on the fillet. They are very tasty.
_________________________
"The best argument against democracy is a five-minute conversation with the average voter." Winston Churchill
"So it goes." Kurt Vonnegut jr.
|
Top
|
|
|
|
#541485 - 09/28/09 06:56 PM
Re: Salmon Bellies and Collars
[Re: Castingpearls]
|
The Tide changed
Registered: 08/31/00
Posts: 7083
Loc: Everett
|
What would you do if you had more?
Are there any special recipies suited just for collars and bellies? ..or just the same smoking and cooking methods you would use on salmon steaks or fillets?
edit, thanks Stam, I'll have to jot that down.
_________________________
You know something bad is going to happen when you hear..."Hey, hold my beer and watch this"
|
Top
|
|
|
|
#541489 - 09/28/09 07:10 PM
Re: Salmon Bellies and Collars
[Re: Sky-Guy]
|
Repeat Spawner
Registered: 03/26/08
Posts: 1240
Loc: The Rock
|
What would you do if you had more?
I'd smoke em up.
|
Top
|
|
|
|
#541499 - 09/28/09 07:57 PM
Re: Salmon Bellies and Collars
[Re: Neal M]
|
River Nutrients
Registered: 02/14/06
Posts: 2533
Loc: Elma
|
I have been giving away coho fillets lately and keeping the bellies. In the meat drawer right now is 2 bellies waiting for consumption.
Here is how I roll:
1-Cut off belly.
2-Get grill hot, like you would for steaks
3-Olive oil belly.
4-Place belly meat side down on the grill.
After 3 minutes or so the skin will curl and just the edges of the belly will be on the grill. You really will have a hard time over-cooking a belly, but you should pay attention anyway.
Take off grill and plate it up. Then remove the meat from the belly. There is a layer of some kind of film on the inside, and of course the skin on the outside.
I eat mine with a really simple homemade tartar: Mayo, pickles (chopped), red pepper flakes, pickle juice.
F*ckin' money!
_________________________
WDFW - Turning outdoorsmen into golfers since 1994.
|
Top
|
|
|
|
#541500 - 09/28/09 07:58 PM
Re: Salmon Bellies and Collars
[Re: Rocket Red]
|
River Nutrients
Registered: 02/14/06
Posts: 2533
Loc: Elma
|
Oh yeah, you should have already started: onions, carrots, celery, apples, corn, zucchini, squash and whatever else you have on the grill so you can eat it all at once.
_________________________
WDFW - Turning outdoorsmen into golfers since 1994.
|
Top
|
|
|
|
#541516 - 09/28/09 09:24 PM
Re: Salmon Bellies and Collars
[Re: Eric]
|
WINNER
Registered: 01/11/03
Posts: 10363
Loc: Olypen
|
I'm amazed. Why cut them off at all? My smoked fillets have the belly, complete with fin attached. Everybody fights over the belly/rib portions.
_________________________
Agendas kill truth. If it's a crop, plant it.
|
Top
|
|
|
|
#541519 - 09/28/09 09:38 PM
Re: Salmon Bellies and Collars
[Re: ParaLeaks]
|
Carcass
Registered: 01/08/07
Posts: 2199
Loc: Bainbridge Island
|
When I hand someone a slab of smoked salmon (especially springer) I always hold the belly portion offering them the thick piece with the pin bones in it. Selfish? Yes, but most people dont know that the bellies got the sweeeeeeeeet meeeeaaat and happily go for the thicker meateier portion closest to the back. Many sushi bars broil hamatchi (yellowtail) collars and salmon collars and serve them with ponzu sauce grated daikon and a sqeeze of lemon. Yummmmy!
Edited by TBJ (09/28/09 09:38 PM)
_________________________
Fish donts gots no good metal to listens to. - Skwisgaar from Dethklok
|
Top
|
|
|
|
#541530 - 09/28/09 10:15 PM
Re: Salmon Bellies and Collars
[Re: TBJ]
|
Ornamental Rice Bowl
Registered: 11/24/03
Posts: 12612
|
Steamed collars Chinese style in black bean sauce.
Place collars in pie plate, apply salt, pepper, MSG.
Stain sparingly with Lee Kum Kee black bean/garlic paste.
Sprinkle with slivered ginger and garlic.
Top with thinly sliced sweet onions.
Place in steamer and cook 10 minutes per inch thickness (thickest part)
Garnish with chopped green onion and cilantro.
Serve with steamed white rice in your fanciest Ornamental Rice Bowl, drizzling a bit of the broth/gravy over the rice.
Prepare to be WOWED!
_________________________
"Let every angler who loves to fish think what it would mean to him to find the fish were gone." (Zane Grey) "If you don't kill them, they will spawn." (Carcassman) The Keen Eye MDLong Live the Kings!
|
Top
|
|
|
|
#541535 - 09/28/09 10:25 PM
Re: Salmon Bellies and Collars
[Re: TBJ]
|
Random VaJJ Stalker
Registered: 11/06/03
Posts: 3323
Loc: Port Angeles
|
Many sushi bars broil hamatchi (yellowtail) collars and salmon collars and serve them with ponzu sauce grated daikon and a sqeeze of lemon. Yummmmy! i've had hamachi and it was delicious! anyone who wastes salmon bellies is a straight up lazy fool, no reason not cook the best part of the salmon...the collars are great smoked too, it's just a waste to throw tasty salmon meat away
|
Top
|
|
|
|
#541536 - 09/28/09 10:25 PM
Re: Salmon Bellies and Collars
[Re: eyeFISH]
|
Dick Nipples
Registered: 03/08/99
Posts: 27838
Loc: Seattle, Washington USA
|
I've eaten Doc's prepared salmon bellies before...and if you had, too, Ryley...well, suffice it say that you wouldn't have cut them off my fish when you were filleting them and tossed them in the carcass bucket. Methinks Doc rescued them from the carcass bucket and he'll be eating on 'em for a bit ![smile smile](/forum/images/graemlins/default_dark/smile.gif) Fish on... Todd P.S. Cooked up fresh coho for a few folks last night...and sent each of them home with a vacuum packed fillet...scored a few points on both calls.
_________________________
![](http://i436.photobucket.com/albums/qq90/ToddRipley/newav1.jpg) Team Flying Super Ditch Pickle
|
Top
|
|
|
|
#541549 - 09/28/09 10:47 PM
Re: Salmon Bellies and Collars
[Re: mreyns_tgl]
|
Random VaJJ Stalker
Registered: 11/06/03
Posts: 3323
Loc: Port Angeles
|
|
Top
|
|
|
|
#541553 - 09/28/09 10:56 PM
Re: Salmon Bellies and Collars
[Re: ]
|
River Nutrients
Registered: 02/14/06
Posts: 2533
Loc: Elma
|
I can't believe all you people eat these greasy skanky tasting salmon bellies, even leaving them on the fillet almost ruins the whole fillet. I can't believe somebody would eat just the belly. A fillet without the belly and other fatty areas tastes fresh, clean and healthy. The belly is just greasy skank meat. It's like eating the fat off of a steak. I cut the fat off my steak and throw up in my mouth a little bit just thinking of eating the fat by itself. It may be OK for Jack Sprat's wife but not for me.
It makes great bait, it's oils keep scenting for a while. I wouldn't call that a waste.
I won't even go into the fatty areas being where they concentrate toxins. LOL Can you prove salmon fat is bad for you? Why do you think a rib steak is better than a sirloin? Fattier meat, right? Much like your steak, the fat itself is removed, and the meat remaining is better for it. I just had 2 coho bellies tonight, following the simple recipe I gave with zuchs, onion, and squash beside it. Tasted pretty healthy to me.
_________________________
WDFW - Turning outdoorsmen into golfers since 1994.
|
Top
|
|
|
|
|
1 registered (1 invisible),
343
Guests and
3
Spiders online. |
Key:
Admin,
Global Mod,
Mod
|
|
11498 Members
16 Forums
63807 Topics
645760 Posts
Max Online: 3937 @ 07/19/24 03:28 AM
|
|
|