Red snapper collars are one of seafood's best-kept secrets. Located just behind the gills, this flavorful cut is packed with tender, flaky meat and natural richness. Roasting crisps the skin while keeping the meat juicy. If you enjoy eating fish straight from the bone, you'll love this easy recipe.
How To Cook Snapper Collars
- Taste: Rich, savory, and slightly sweet, with tender, flaky meat and crispy skin.
- Total time: 20 minutes
- Main ingredients: Red snapper collars, olive oil, Old Bay seasoning, flaky sea salt, and lemon
- Tools needed: Rimmed baking sheet, parchment paper or aluminum foil, paper towels, and a pastry brush.
- Why you'll love it: Snapper collars are flavorful, easy to prepare, and roast in just 15 minutes. They're a delicious way to enjoy an often-overlooked cut of fish.
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What's a Fish Collar?
A fish collar is located just behind the gills and below the head of a fish. It includes the pectoral fins and the area surrounding the fish's collarbone. The meaty collar is one of the most flavorful parts of the fish due to its high fat content.
Where to Get Fish Collars
If you're in Key Largo, go fishing. The water is crystal clear, and the fish are everywhere.
If fishing isn't your thing, find a good fish market and ask for a whole red snapper. Have the fishmonger fillet it and wrap the collars and cheeks separately. You can grill, bake, or roast them for a rich, flavorful meal. Or, make fish stock and enjoy the sweet meat right off the bone.
I got this fish in Stock Island at Keys Fresh Fish Market, right next door to Hogfish Grill, an excellent restaurant in Key West.
Ingredients
To roast fish collars, rinse the fish, pat them dry, and brush them with a little oil. Season with kosher salt and a seafood seasoning such as Old Bay.
Fresh fish doesn't need a heavy dose of spices. Its naturally sweet flavor just needs a little enhancement.
Use your favorite seafood blend, such as Old Bay or Key West Seasonings Southernmost Blend. Both are available at Publix, Winn-Dixie, and seafood markets throughout the Keys.
See recipe card below for exact amounts.
- Red snapper collars, rinsed and patted dry
- Olive oil
- Old Bay or your favorite seafood seasoning
- Flaky sea salt
- Lemon wedges
You can also use collars from grouper or other large fish. Cooking time may vary depending on the size and thickness of the collars.
Fish Collar Recipe
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil.
- Rinse the collars under cold water and pat them dry with paper towels.
- Place the collars skin-side down on the prepared baking sheet.
- Brush with olive oil and season with Old Bay or your favorite seafood seasoning.
- Roast for about 15 minutes until the skin is golden brown and crispy. The flesh will flake easily when pulled with a fork.
- Plate the fish and season it with flaky sea salt. Serve with lemon wedges.
What to Serve with Fish Collars
Top Tips
- The fresher the fish, the better the flavor. Look for fish with bright, clear eyes and no fishy odor.
- Make sure the skin is dry before seasoning so it crisps in the oven or on the grill.
- Fish collars cook quickly. Remove them as soon as the flesh flakes easily.
Keep Your Fish Collars!
If you have a nice-sized collar, do not give it away or toss it back into the Gulf. Fish collars are one of the best parts of larger fish and require very little effort to make an unforgettable meal.
Here's a recipe for Grilled Grouper Collar, another amazing fish collar you have to try!
To roast the entire red snapper, try this herb-stuffed Red Snapper.
For more delicious red snapper recipes, visit The Best Snapper Recipes.
Roasted Red Snapper Collars
Equipment
- Rimmed baking sheet
- Parchment paper or aluminum foil
- Paper towels
- Pastry brush
- Instant-read thermometer (optional)
Ingredients
- 2 red snapper fish collars rinsed and patted dry
- 2 tablespoons olive oil
- 1 tablespoon Old Bay or other seafood seasoning
- flaky sea salt
- lemon wedges
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil.
- Rinse the snapper collars under cold water and pat them dry with paper towels.
- Place the collars skin-side down on the prepared baking sheet. Brush with olive oil and season with Old Bay or your favorite seafood seasoning.
- Roast for about 15 minutes, depending on their size, until the flesh flakes easily with a fork and reaches 145°F (63°C).
- Plate the fish and season with flaky sea salt. Serve with lemon wedges.
Dick M. says
Great recipe! Trying it tonight. The collar is the best part of the fish. 🐠