Hamachi Kama is the collar of the yellowtail located just above the gills and below the head. It is the fattiest part of the fish, making it naturally juicy. Typically, Hamachi is grilled or broiled until the skin is crisp and the inside is just cooked through.
The flavor of the yellowtail collar is subtle and “clean.” The juicy texture of the meat can be compared to mackerel, but the taste is much milder. If you’ve tried fresh hamachi sashimi, you know the flavor is delicate, rich, and slightly sweet.
Grill and pair this up with your favorite citrus dipping sauce like ponzu or a yuzu based