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In Japan, this luscious lower is called kama and really a lot appreciated as a reasonable grilling protein; in the USA, most fishermen simply throw it away with the fish heads.
I feel this is likely to be altering, although, as extra People uncover the fun of hamachi kama (grilled yellowtail collar) in good Japanese eating places. Hamachi kama tends to ship essentially the most fish per greenback at sushi eating places, costing someplace between $12 and $20 for a critical pile of yellowtail.
I’ll typically cut up one with one other individual for a satisfying appetizer or order my very own as a light-weight entree. Sushi Haku in Napa serves the traditional Japanese model, merely grilled with ponzu dipping sauce, and Eiko’s provides one with slightly soba noodle salad beneath. Earlier than the pandemic, Acacia Home was serving an outstanding hamachi collar slow-cooked with spicy olive oil, and I hope they convey it again.
Hamachi/yellowtail collars are the simplest kind of collar to search out. Eiko’s fish counter within the Oxbow Market often has contemporary particular person ones able to grill, Osprey Market carries frozen baggage of them, and most Asian grocery shops inventory them within the freezer part, as effectively, however I’ve seen salmon collars starting to make an look these days, too. As with different underloved off-cuts, if sufficient customers ask to purchase them, we are going to discover them extra simply.
I wish to grill hamachi collars over medium warmth with simply sea salt, and no added oil. The wealthy flesh supplies loads of its personal, and crisps up fantastically with out particular therapy.
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