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.