Broiled Hamachi Kama By 2018-02-27 00:00:00 Broiled Hamachi Kama

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.

5 min 20 min

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1017 Calories
185g Protein
23g Total Fat
3g Carbs
Limit These
Calories
1017
51%

Fat
23g
36%

  Saturated Fat
9g
62%

Carbohydrates
3g
1%

  Sugar
0.46g
1%

Cholesterol
363mg
121%

Sodium
1398mg
61%

Get Enough Of These
Protein
185g
370%

Vitamin D
92µg
613%

Selenium
344µg
491%

Vitamin B12
27µg
450%

Vitamin B6
3mg
181%

Phosphorus
1790mg
179%

Potassium
3799mg
109%

Magnesium
291mg
73%

Vitamin B5
6mg
68%

Vitamin E
9mg
60%

Calcium
301mg
30%

Vitamin A
1430IU
29%

Vitamin B1
0.42mg
28%

Vitamin K
26µg
25%

Vitamin C
20mg
25%

Zinc
3mg
22%

Folate
53µg
13%

Copper
0.26mg
13%

Vitamin B3
2mg
13%

Iron
1mg
10%

Manganese
0.14mg
7%

Vitamin B2
0.04mg
3%

Fiber
0.51g
2%

covered percent of daily need
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1 Yellowtail Collar (Find in most Asian Markets)
1 Tbs butter - cut into pieces
Pinch of Salt and Pepper
2 Tbs of Ponzu
2 Tbs Green Onions
Lemon wedge


Preheat oven to 400°
Rinse fish and pat dry.  Place fish in an oven-safe pan.  Place butter over the fish and sprinkle with a pinch of salt and pepper.  Bake for 20 to 25 minutes.  The fish is ready when the outer edge becomes nice and crispy.  Serve the fish with a lemon wedge and a side of Ponzu with green onions.

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Recipe

Broiled Hamachi Kama

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.

Broiled Hamachi Kama

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