As of late, Ramen has been one of favorite meals to make. I’ve recently done several variations of Pork, Beef, and Chicken Ramen, but for this recipe, I decided to make a fish collar ramen with a Yellow Jack that I got. This particular fish was dry aged for over 7 days before I made a broth out of it, and I think it really added some additional flavor to the finished product!
Fish Collar Ramen
I love this recipe because it utilizes parts of the fish completely separate from the fish fillets, therefore, it’s an additional meal that can be made from just one fish. In the bowl pictured above, I actually made the noodles from scratch, but for this recipe I am just going to recommend using store bought ramen noodles to keep it simple. All of the ingredients for this recipe should be available at your local grocery store, with the exception of the fish.
How I Got The Fish For This Fish Collar Ramen
I got this particular Yellow Jack out spearfishing off my kayak off of Dania Beach. I kept seeing the same school come by as I was laying on the bottom and eventually settled on taking the biggest one in the school. I got a good shot right through the jaw, so both of the fillets remained in tact!
Complete Yellow Jack Break Down
Yellow Jacks are a pretty common sight here in South Florida. They do get upwards of over 20 pounds, but this one was on the smaller side. Even if you don’t get the biggest fish, if you properly break them down and utilize all of the parts then you’ll be able to make more than just one meal out of them. This fish ramen is a testament to that!
I hope you enjoy this Dry Aged Yellow Jack Ramen Recipe:
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Fish Collar Ramen
by Zachery Dyke
For a delicious meal that can be made with parts of the fish that are commonly overlooked, try this Fish Collar Ramen recipe!
Add your Yellow Jack Collars and Teriyaki sauce to a Ziploc bag. Make sure there is enough sauce to cover the collars.
2 Yellow Jack Collars
Teriyaki Sauce
Place in the refrigerator for at least 1 hour or overnight.
For The Fish Ramen Broth
Add avocado oil to your large pot and turn on medium heat.
1 tsp Avocado Oil
Add in your chopped celery, carrots, white onion, garlic cloves, ginger root, and green onions. Cook for 2 minutes.
2 Celery Sticks
2 Carrots
½ White Onion
5 Garlic Cloves
1 Small Ginger Root
4 Green Onion Bases
Add in your Yellow Jack head and fish frames. Pour in your water, make sure it is enough to cover the everything. Add in your Kombu Sheets and turn heat to high.
1 Yellow Jack Head
1 Yellow Jack Fish Frame
8 cups Water
3 Kombu Sheets
Once the water is boiling, reduce heat to low and cover. Simmer for 45 minutes. Skim off any impurities with a paper towel if needed.
After simmering, remove from heat and strain into another pot. Allow to cool slightly and salt to taste. NOTE: Your broth will be getting additional salt from the soy sauce, so keep that in mind.
Salt
Place your pot of broth back on the stove on a low heat to keep warm until everything else is ready.
Baking The Fish Collars
Preheat your oven to 375℉.
Remove the collars from the marinade and place on a baking tray.
Bake for 20 minutes. Check for doneness and set aside. Cook longer if needed.NOTE: The size of your fish will determine the length of time needed to cook the collars.
Set aside.
For The Ramen Noodles
Rinse out your large pot from the broth and add in 8 cups of water. Salt the water and turn heat on hight to bring up to a boil.
8 cups Water
Salt
Cook your noodles to the package specifications.
2 Ramen Noodle Packets
Strain and set aside.
Assembling The Bowl
Add in the soy sauce and chili oil to each bowl. Add in your hot broth, making sure to leave space for the noodles and toppings.
2 tbsp Soy Sauce
1 tsp Chili Oil
Add you cooked noodles in the center of the bowl. Then add your corn, bean sprouts, and eggs.
Corn
Bean Sprouts
2 Soft Boiled Eggs
Place your Yellow Jack Collars in the center on top of the noodles. Garnish with green onion and add your nori sheets.
Add your Yellow Jack Collars and Teriyaki sauce to a Ziploc bag. Make sure there is enough sauce to cover the collars.
2
Place in the refrigerator for at least 1 hour or overnight.
1tspAvocado Oil
3
Add avocado oil to your large pot and turn on medium heat.
2Celery Sticks (chopped)
2Carrots (chopped)
½White Onion (chopped)
5Garlic Cloves (crushed)
1Small Ginger Root (thinly sliced)
4Green Onion Bases (the part near the roots)
4
Add in your chopped celery, carrots, white onion, garlic cloves, ginger root, and green onions. Cook for 2 minutes.
1Yellow Jack Head
1Yellow Jack Fish Frame
8cupsWater
3Kombu Sheets
5
Add in your Yellow Jack head and fish frames. Pour in your water, make sure it is enough to cover the everything. Add in your Kombu Sheets and turn heat to high.
6
Once the water is boiling, reduce heat to low and cover. Simmer for 45 minutes. Skim off any impurities with a paper towel if needed.
Salt (to taste)
7
After simmering, remove from heat and strain into another pot. Allow to cool slightly and salt to taste. NOTE: Your broth will be getting additional salt from the soy sauce, so keep that in mind.
8
Place your pot of broth back on the stove on a low heat to keep warm until everything else is ready.
9
Preheat your oven to 375℉.
10
Remove the collars from the marinade and place on a baking tray.
11
Bake for 20 minutes. Check for doneness and set aside. Cook longer if needed.NOTE: The size of your fish will determine the length of time needed to cook the collars.
12
Set aside.
8cupsWater
Salt
13
Rinse out your large pot from the broth and add in 8 cups of water. Salt the water and turn heat on hight to bring up to a boil.
2Ramen Noodle Packets (any brand)
14
Cook your noodles to the package specifications.
15
Strain and set aside.
2tbspSoy Sauce
1tspChili Oil
16
Add in the soy sauce and chili oil to each bowl. Add in your hot broth, making sure to leave space for the noodles and toppings.
Corn (fresh or canned)
Bean Sprouts
2Soft Boiled Eggs (cut in half)
17
Add you cooked noodles in the center of the bowl. Then add your corn, bean sprouts, and eggs.
Nori Sheets
Green Onion (thinly sliced)
18
Place your Yellow Jack Collars in the center on top of the noodles. Garnish with green onion and add your nori sheets.
