On our trip, I kept the heads of the Salmon we caught with the intent of making soups. I opted out of that after remembering an episode of Bizarre Foods about smoked Salmon Collars. So I trimmed the collars off and gave em the same treatment I did for a fillet smoke, (Erains Brine Recipe).
I remember from the show that the collars were the best kept secret when it came to select cuts off the fish. After a bit of reading online, that sentiment was repeated. A very rich and concentrated taste to it. Quite a bit oilier than the fillets, but not fatty. Just very rich is the best way I can describe it. Just one pic, and not the best at that, to give you an idea of what they look like. Basically, its the section right behind head, and where you would remove the fillets from. If interested, a google search will go into more detail on em.
The larger ones in the photo are about the size of a medium Cantaloupe. Lots of meat on em. This was only one rack done. Did a total of 16 collars. So far, I've ate nearly half of em
Very addictive, like crack
We already booked our trip for next year and I'm going to save all the collars to do this again, plus the skeletal remains as there was some nice meat still on em. I also did a couple tail section along with em.
I remember from the show that the collars were the best kept secret when it came to select cuts off the fish. After a bit of reading online, that sentiment was repeated. A very rich and concentrated taste to it. Quite a bit oilier than the fillets, but not fatty. Just very rich is the best way I can describe it. Just one pic, and not the best at that, to give you an idea of what they look like. Basically, its the section right behind head, and where you would remove the fillets from. If interested, a google search will go into more detail on em.
The larger ones in the photo are about the size of a medium Cantaloupe. Lots of meat on em. This was only one rack done. Did a total of 16 collars. So far, I've ate nearly half of em
Very addictive, like crack
We already booked our trip for next year and I'm going to save all the collars to do this again, plus the skeletal remains as there was some nice meat still on em. I also did a couple tail section along with em.
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