New Favorite on the Grill: Bluefish Collar!

This Grilled Bluefish Collar recipe was inspired by Chatham Harvesters' recent trip to Portland, Oregon for the 3rd Annual Local Catch Summit—a national gathering celebrating the innovation and resilience of small-scale, community-based seafood businesses like ours.

The summit brought together fishermen, seafood entrepreneurs, and advocates committed to building transparent, values-based food systems rooted in equity and sustainability—core principles we stand by here at Chatham Harvesters.

One highlight was a pop-up dinner featuring grilled black cod (sablefish) collars—rich, tender, and bursting with flavor. It reminded us of the untapped beauty of bluefish collars from our own Cape waters. So we brought the idea home, gave it a Chatham twist, and tossed it on the grill.

Caught by our Chatham Harvesters fishermen and grilled to perfection—this underrated cut is packed with flavor, easy to cook, and ready in under 10 minutes. Just olive oil, salt, pepper, and fire. That’s it.

Find our bluefish collars on our online store, or at the farmers market (on occasion) and try it yourself this weekend. Local, fresh, and full of Cape flavor.

Did You Know?

Bluefish collars are rich in omega-3s and known for their tender, juicy texture. With a natural fat content of over 5%, they deliver bold, umami flavor that fishermen and chefs love—especially right off the grill.

Grilled Bluefish Collar

Serves 2

INGREDIENTS

1 Chatham Harvesters bluefish collar, thawed

Olive oil

Sea salt

Freshly ground black pepper

DIRECTIONS

Prep the grill: Preheat your grill to high—around 400°F.

Prepare the fish: Pat the thawed bluefish collar dry with a paper towel. Season both sides generously with salt and pepper, then lightly spray or brush with olive oil.

Prep the surface: Place a fish-safe grill tray, vegetable tray, or a sheet of aluminum foil on the grill and coat it with oil to prevent sticking.

Grill:

Place the collar skin-side down on the tray or foil. Grill for 3 minutes.

Flip and cook for an additional 5–6 minutes, or until the thickest part reaches an internal temperature of 145°F.

Serve: Remove from the grill, carefully lift off the collarbone, and serve warm.

Pro tip: Bluefish collars are rich, flavorful, and full of character—perfect with a squeeze of lemon, a sprinkle of herbs, or served over a bed of greens or grains.