Yellow Tail Collar / Hamachi Kama

Hamachi kama — the collar cut from behind the gills — is the cut chefs keep for themselves. Because the collar works hard as the fish swims, the meat is fattier and more succulent than the loin, with a rich, buttery, deeply savoury flavour and natural sweetness. Cooked over high heat, the skin turns crisp and lightly charred while the flesh stays moist and flakes off the bone in tender layers. Sold frozen — each pack contains 4 collars (1.7–1.8 lb total).

• Keep frozen until ready to use.

• Best method: place the sealed pack on a plate in the refrigerator and thaw overnight (8–12 hours).

• In a hurry: submerge the sealed pack in cold water for 30–60 minutes, changing the water every 30 minutes. Never use warm or hot water.

• Never thaw at room temperature.

• Once thawed, remove the packaging, pat dry, and enjoy within 24 hours. Do not refreeze.

• This is a cooking cut — always cook through.

• Calories: 146 kcal

• Total fat: 5.24g (Saturated fat: 1.28g)

• Protein: 23.14g

• Carbohydrates: 0g

• Sodium: 39mg

• Note: Values may vary slightly by catch or batch.

• Prep: Rinse and pat dry. Score the skin lightly.

• Season: Use salt, garlic, lemon juice or miso marinade.

• Grill: Preheat grill to medium-high. Grill 5–6 minutes per side until crispy and golden.

• Serve: With ponzu sauce, rice, pickled vegetables, or cold soba.