Yellow Tail Collar / 油甘鱼颈 / Hamachi Kama
C$21.50
Also known as yellowtail collar or hamachi kama, hamachi collar has gained popularity amongst chefs and retailers for its rich and succulent flavor. To prepare, we recommend baking, broiling, or grilling, until the skin is crisp and the flesh is just cooked through. The flesh should flake off the cartilage easily with a fork or chopsticks.
Price listed is per pound.
Why Yellowtail Collar Deserves a Spot on Your Plat
Yellowtail collar, also known as Hamachi Kama, is one of the most flavorful and overlooked cuts in seafood. With its crispy skin, tender meat, and rich umami flavor, this cut from just behind the yellowtail's gills is a culinary treasure. In this guide, we’ll dive deep into why yellowtail collar should be your next seafood obsession—from nutritional benefits and expert cooking tips to top-quality product links.
Why You’ll Love Yellowtail Collar
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High in Omega-3 fatty acids
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Buttery, rich flavor with a crispy texture
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Quick and easy to prepare
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Packed with protein, vitamin D, and selenium
Nutritional Benefits of Yellowtail Collar
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Excellent source of omega-3s for heart and brain health
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Rich in B12, selenium, and vitamin D
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High-protein, low-carb option for healthy diets
How to Cook Yellowtail Collar: Grilled to Perfecti
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Prep: Rinse and pat dry. Score the skin lightly.
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Season: Use salt, garlic, lemon juice or miso marinade.
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Grill: Preheat grill to medium-high. Grill 5–6 minutes per side until crispy and golden.
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Serve: With ponzu sauce, rice, pickled vegetables, or cold soba.
