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Well, good old Anthony Bourdain taught me that the best piece of meat on a fish is the collar, or throat as some mongers call it. I’m in Florida and found a fish monger that throws the grouper collars in the trash because nobody willl buy something with a fin on it. Their loss is my gain. The guy gives them to me free of charge every day when the fresh catch comes in. I just have to cut the collars out myself. Takes maybe 30 minutes for 8 of them ( four heads). Here they are grilled. It’s freaking amazing. Think of jowel meat on a pig, but fish. Can’t believe they throw it out. Grilled with zucchini, scallions, and asparagus.
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