Prized by sushi chefs and seafood aficionados alike, Hamachi Kama is the rich, succulent collar cut from just behind the gills of the Japanese Yellowtail (Seriola quinqueradiata). Because this section houses the working pectoral muscles, it yields an exceptionally juicy, flakey meat with a high natural oil content that keeps it supremely tender under intense heat. Flavor & Texture: Rich, buttery, and deeply savory with crisp, golden skin when seared or broiled. Flash-Frozen at Sea: Individually quick-frozen (IQF) immediately after harvest to lock in peak freshness, texture, and flavor. Effortless Preparation: Simply thaw, season generously with sea salt, and grill, broil, or air-fry until the skin blisters and the meat is tender and flaky. Serve hot with a squeeze of fresh lemon, grated daikon, or a side of ponzu dipping sauce. Specifications: Boneless-center bone-in collar cuts; frozen; individually vacuum-sealed.
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