Roasted Red Snapper Collars

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 sweetmeat 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.

What You Need

To roast fish collars, rinse the fish, pat dry and brush with a little oil. Season with kosher salt and a little seafood seasoning.

Your fresh catch doesn't need a heavy dose of spices. The fish is sweet--it just needs a little enhancement.

For the seasoning, use your favorite seafood blend such as Old Bay or Key West Seasonings Southernmost Blend. Both products are available at Publix, Winn Dixie, and all seafood markets in The Keys and Amazon.

• 2 red snapper collars, rinsed and patted dry
• 2 tablespoons olive oil
• 1-2 tablespoons Old Bay or your favorite seafood seasoning
• Flaky sea salt
• Lemon wedges

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 fish skin-side down on the baking sheet. 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, season with flaky sea salt. Serve with lemon wedges.

What to Serve with Fish Collar

Keep it healthy with steamed or roasted vegetables and a salad.

• Oven Roasted Vegetables with Garlic
• Cauliflower Rice
• Steamed Asparagus
• Boiled Cauliflower
• Twice Fried Plantains with Mayo Ketchup
• Steamed Red Potatoes
• Steamed Broccoli and Carrots

Top Tips

• The fresher the fish, the better the flavor. Look for fish with bright, clear eyes with no fishy smell.
• Make sure the skin is dry before seasoning so it crisps in the oven or 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!