Delve into the world of exquisite flavors with our Hamachi Kama, the prized Yellowtail Collar. Known as a coveted cut of the Yellowtail fish, this portion is revered for its succulent meat and delectable taste that transcends the ordinary.
Hamachi Kama marries the robustness of the fish's flavor with a delicate, melt-in-your-mouth texture. It's a truly gastronomic delight, rich in natural oils and omega-3 fatty acids, making it not only delicious but also nutritious.
Ideal for grilling to achieve a perfect balance of crispy skin and tender, moist meat, Hamachi Kama also excels in a variety of other cooking methods. Whether it's broiled, roasted, or simmered, the result is always a palate-pleasing masterpiece that can transform any meal into a special occasion.
Indulge in the gourmet journey with our Hamachi Kama, a delicacy that is both a celebration of flavor and a testament to the ocean's bounty. A culinary experience that you wouldn't want to miss!
PLEASE NOTE: THE ACTUAL WEIGHT OF THE PRODUCT MAY VARY Each portion of Hamachi Kama weighs an average of 1.50g and is sold per unit.
Grilled Hamachi Kama with Soy Citrus Glaze
1 Hamachi Kama (Yellowtail Collar)
Salt and pepper to taste
Olive oil for brushing
¼ cup soy sauce
2 tablespoons Mirin (Japanese sweet rice wine)
2 tablespoons Sake
2 tablespoons fresh lemon juice
2 tablespoons fresh orange juice
1 tablespoon grated fresh ginger
Preheat your grill or broiler.
Season the Hamachi Kama with salt and pepper, then lightly brush it with olive oil.
Place the Hamachi Kama on the preheated grill or under the broiler. Cook for about 6-8 minutes on each side, until the skin is crispy and the meat is cooked through. The internal temperature should reach 145°F.
While the Hamachi Kama is cooking, prepare the soy citrus glaze. In a small saucepan, combine the soy sauce, Mirin, Sake, lemon juice, orange juice, and grated ginger. Bring the mixture to a simmer and cook for about 5 minutes, until it thickens slightly into a glaze.
Once the Hamachi Kama is done, remove it from the grill or broiler. Drizzle the soy citrus glaze over the top before serving.
Enjoy this delightful grilled Hamachi Kama dish! Its savory and citrusy flavors, along with the tender, juicy meat of the Hamachi Kama, make this a memorable meal that's sure to impress.
Ensure that all frozen products are maintained at temperatures of 0° F (-18° C) or below. Fresh seafood should be stored in the coldest part of the refrigerator, ideally at 40°F or lower. For optimum freshness, keep the seafood on ice while in the refrigerator. Please note that storing fish at higher temperatures can cause it to lose quality and deteriorate rapidly.
The recommended method for thawing frozen seafood is to leave it in the refrigerator overnight. If you need to thaw the seafood more quickly, you can place it in a sealed plastic bag and immerse it in cold water for a short duration. Another option is to use the defrost setting on your microwave until the seafood becomes flexible but still retains some iciness.