Frozen Hamachi Kama (Yellowtail Collar) 1kg

Hamachi Kama (Yellowtail Collar)
Origin: Japan
Size: Approx. 1.5lb per piece
Type: Frozen

Hamachi Kama is the rich, tender collar cut of Yellowtail—prized for its succulent texture and deep, savory flavor. High in omega-3 fatty acids and natural oils, it’s a perfect balance of nutrition and indulgence.

Traditionally enjoyed grilled, this cut delivers crisped skin with moist, flaky meat underneath. It’s also excellent when broiled or slow-roasted, bringing out its buttery character with every bite.

A true delicacy in Japanese cuisine, Hamachi Kama turns a simple meal into a refined experience.

Please note: Actual weight may vary slightly. Sold by the piece.

Grilled Hamachi Kama with Soy Citrus Glaze

Ingredients:

• 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

Instructions:

1. Preheat your grill or broiler.

2. Season the Hamachi Kama with salt and pepper, then lightly brush it with olive oil.

3. 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.

4. 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.

5. 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.

Storage Instructions

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.

Thawing Instructions

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.