While I prefer my fish raw, if you're going to eat it cooked then one of the best parts is the collar, especially the collar of the yellowtail (which is amberjack, not yellowfin tuna). I think it's so good because the meat adheres to a large piece of bone which I think keeps the meat from drying out (and probably adds flavor as well). My takeout yellowtail collar tonight came with two wedges of lemon, a couple pieces of preserved carrot, and some ponzu sauce (citrus flavored soy sauce). My favorite way of eating this delectable fish was simply with a squeeze of lemon, but when I wanted more of a flavor explosion in my mouth I used some ponzu (at the expense of not really tasting the fish). This collar was the best piece of cooked fish I've had outside of Japan (where my favorite was whole fish head in a sweet soy sauce).
Location: Taka Shin, 641 North Palm Canyon Drive, Palm Springs, California. Date: January 16, 2021.
2 Comments
Ken Oberlander
1/17/2021 07:24:27 pm
Looks good, however if that was your only lunch, I hope you had more to eat than the yellowtail.
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Roland
1/19/2021 07:19:12 pm
It's more substantial than it looks, but I did have a sushi roll for lunch; the yellowtail collar was part of my supper.
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AuthorChef Roland has been a legal resident of seven countries and has travelled in over thirty, documenting food along the way. He currently resides in the desert in Southern California. Categories
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