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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 03-21-2011, 08:27 PM   #1
is One Chatty Farker
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Join Date: 07-21-05
Location: patchogue, n.y.
Default tuna collar

saw it on "no reservations". Bourdain said it was great! rivals pork belly in onctuisity! better still, i can get it for $0.50 a pound anyone have any experience with it? thanks!
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Old 03-21-2011, 08:54 PM   #2
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Join Date: 08-05-09
Location: Stockton CA

I get it once in a while when I eat at the sushi bar. Great tasting stuff. They grill theirs. Good luck.
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Old 03-21-2011, 09:47 PM   #3
Knows what a fatty is.
Join Date: 12-22-10
Location: Palo Alto, CA

Cut into small strips, on skewers, grilled medium-rare, with teriyaki glaze and some toasted sesame seeds applied after cooking.

Can be delicious, very rich, "beefy" flavor.
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Old 03-21-2011, 09:59 PM   #4
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Join Date: 12-03-08
Location: Pearl River LA

I need more onctuisity in my life.

Whats onctuisity???
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Old 03-21-2011, 10:31 PM   #5
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Join Date: 12-31-09
Location: Hernando,MS

Originally Posted by Q-Dat View Post
I need more onctuisity in my life.

Whats onctuisity???

Oily or greasey.I googled it.
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Old 03-21-2011, 10:32 PM   #6
Knows what a fatty is.
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Join Date: 07-24-10
Location: Citrus Heights, CA

LMAO. thanks I was going to do the same thing.
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Old 03-21-2011, 11:01 PM   #7
somebody shut me the fark up.

Join Date: 06-26-09
Location: sAn leAnDRo, CA

Not one of my favorites, but, the family has eaten it for as long as I know. Was a real delicacy when we went tuna fishing. Just grilled over hot coals. My aunt likes it in soup too.
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Old 03-22-2011, 12:51 AM   #8
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Join Date: 01-26-10
Location: Fall City, WA.

Haha - if it's anything like Pork Collar (and it sounds like it is....) - I like it!
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Old 03-22-2011, 04:22 AM   #9
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Join Date: 10-29-08
Location: Kailua, HI (Oahu)

We have it out here and it's a good eat. Not as popular as other fish cuts, but good.

Makes a solid fish stock for soups.
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Old 03-22-2011, 08:09 AM   #10
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Join Date: 08-05-09
Location: NE OH-IO

Sounds like it would make a good cold smoke too.

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Old 03-22-2011, 08:54 AM   #11
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Join Date: 01-10-11
Location: Sugar Hill, GA

The most you want to cook it is med rare, anything more than that and it will dry out real fast like regular tuna steaks.
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Old 03-22-2011, 11:14 AM   #12
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Join Date: 12-16-07
Location: south central,ky.

i love it. it was a throwaway freebie when cutting fish for charter customers.
just a dab of mayo & coarse ground BP then quick seared over keawe(hawaiian version of mesquite).

fried snapper throat rocks too & makes a great visual presentation for tourists @ the next table.
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