1. What part of the fish is a hamachi collar?

A hamachi collar is the section just behind the fish’s gills and below the head, also known as kama . It’s part of the yellowtail fish’s shoulder region. This specific area, dense with natural oils, yields a supremely tender and flavorful cut.

2. What does a hamachi collar taste like?

Expect a buttery, mildly sweet flavor with a subtle oceanic essence. The high fat content imparts a melt-in-your-mouth quality. If you enjoy fatty cuts like salmon belly, you’ll likely love the taste of hamachi collar.

3. What kind of meat is hamachi?

Hamachi refers to mid-aged yellowtail fish. It sits between the younger inada (which is leaner) and the older buri (which can be even fattier). The meat is often used for sushi, sashimi, and cooking methods that highlight its clean flavor.

4. How do you eat yellowtail collar?

Most people grill, broil, or bake the collar until the skin crisps up. You then use chopsticks (or a fork) to separate the meat from the bone. Some prefer dipping the pieces into a tangy sauce (like ponzu or soy sauce), while others enjoy it plain with a sprinkle of salt or lemon.

5. Can I substitute hamachi collar in other recipes?

Yes. If a recipe calls for a fish steak or fillet that benefits from high-fat content, you can adapt it to hamachi collar. Adjust cooking times slightly due to the collar’s irregular shape and bones.

Hamachi Collar: The Savory Delight of Yellowtail Kama

Description

Hamachi Collar – the succulent cut from behind the gills of the yellowtail, grilled or broiled with salt and sesame oil or mirin until crisp on the outside and tender inside; served with lemon, ponzu sauce, and sliced scallions for a balanced umami finish.

Ingredients

Scale

2 yellowtail collars (hamachi kama)

High‑quality sea salt

1–2 tsp sesame oil or mirin (optional)

Lemon wedges, for serving

Ponzu sauce, for dipping

Chopped scallions or green onions

Instructions

1. Rinse collars and pat dry.

2. Season both sides with sea salt; optionally brush lightly with sesame oil or mirin.

3. Preheat broiler or grill to medium‑high (rack approx. 15 cm from heat).

4. Place collars skin‑side down on foil or grill; broil for 8–10 minutes until blistered.

5. Flip and cook additional 2–3 minutes until skin is crisp.

6. Serve immediately with lemon wedges, ponzu sauce, and scallions.

Notes

Let salted collars rest 15–20 minutes before cooking to enhance flavor and remove excess moisture :contentReference[oaicite:6]{index=6}.

Air fryer or pan‑fry methods are also effective: air fry at 400°F for 8–10 min, flipping halfway :contentReference[oaicite:7]{index=7}.

Hamachi collar is naturally rich in omega‑3 and yields tender, juicy meat difficult to overcook :contentReference[oaicite:8]{index=8}.

Prep Time: 5
Cook Time: 10
Category: Main Dish
Method: Broiling or Grilling
Cuisine: Japanese

Nutrition

Serving Size: 1 collar (~150 g)
Calories: 270
Sugar: 0g
Sodium: 400mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 0g
Fiber: 0g
Protein: 24g
Cholesterol: 90mg

Keywords: hamachi collar recipe, yellowtail collar, hamachi kama, grilled fish