I typically am not a fan of cooked fish.  I skip over the fish section in most restaurants because I find it often too dry to eat. Either it's too dry or I just really like my sushi.  In any case, you have to find a nice fatty fish if you want to cook it.

I discovered the Hamachi Kama from a sushi bar many years ago. Not all Japanese restaurant carry it.   So it was always a treat when I saw it on the menu.  Then I discovered how easy it was to make at home.  Now I have this wonderful fish a few times a month.

Hamachi Kama translates to Yellowtail Collar.  It's the cut of the fish right below the eyes.  It's a very meaty section of the fish and contains a good amount of fat.  This protected section of meat is so tender and juicy when you broil or grill it.  

I started off cooking one as an appitizer.  Then I bumped up to cooking a couple for my husband and I as the main course.  Now I'm a 5 collar per night family!  Mind you, my sons are 3 years old and twins at 1.5.  They can't get enough of it.  If you are trying to get your kids to branch out and eat fish, try a yellowtail collar.