Japanese Yellow-Tail Collar (Hamachi Kama)

The collar of the Yellow-tail fish, also know as Hamachi Kama, is known to be the best part of the fish and prized for its high fat content. The flesh is taken from just above the gills and below the head so it is always tender, juicy and flavourful. Commonly grilled or pan-fried with a squeeze of lemon or a dipping sauce like ponzu, our Japanese Yellow-Tail Collar is  the perfect dish to go with a bottle of good sake.