More appetizing when called "collar," it is the piece of meat underneath the lower jaw of the fish, not included on a traditional filet because it occurs forward of the gills.

If you take the collar from a good sized snapper, drizzle it with olive oil and lemon juice, sprinkle some salt and pepper on it, and bake it at 450 on a rack, you''re in for a treat.

^ I wonder if mullet collars are any good.

Just cooked some gumbo with some Redfish throats from the fish we caught last weekend..........MAN, it smelled good...

But as any good soup/gumbo cooker knows.......we didn;t eat it tonite......pics to follow...

^gotta let that gumbo "marry"......especially if there is rice in it.

I look back on my upbringing w.r.t. fishing and I remember catching fish in Canada......pike, perch, and walleye.

The guys in the cleaning shack at the camp used to chide me for taking the time to include the belly meat in my fillets. Most just sliced off the sides and tossed the fish away.

This is one of the reasons I am a BIG fan of scaling, gutting, then cooking the WHOLE fish.....especially for a social dinner, when is it better to pick and eat slowly rather that shove easy food down your throat.

Andy's right!

it's how I was raised. don't miss a bite that way. best with the head left on as well.

my favorite is whole fried yellowtail snapper.

the fins are like little crispy chips.

I usually just get the crabs.