Eating the less known parts. Heads/Collars.

I marinated the collars and heads of my two lung cod.  Mirin, sake, soy, some miso and ginger. 

Then grilled it all. 

I think the collars are the best part of the ling!!!  And the cheeks.

Pics. Collars and the cheeks pulled from the “face “

Thanks for the delicious looking pictures DB.

I have not tried ling collars, but I will try in the future.  I love yellowtail collars.
Thank you for sharing.

Paul

A favorite. Thanks for the food pics. Enjoy smoking them.

Right on Cliff!
U scored a new cooking/eating experience!
I did this Ling head last summer!
I really enjoy smoking the carcasses/spine
Just slide the meat off the spine for a smokey, fishy snack!
 Welcome to the madness!

Scotty