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YellowtailEasyGrilled

Grilled Yellowtail Collar (Hamachi Kama)

The collar is the most flavorful cut of yellowtail. Marinated in soy, sake, and mirin, then grilled until the skin is blistered and the meat is just cooked through.

Prep: 10 min Cook: 12 min Total: 22 minServes
2

Ingredients

  • •2 yellowtail collars (the pectoral fin section)
  • •3 tbsp soy sauce
  • •2 tbsp sake
  • •1 tbsp mirin
  • •1 tsp sesame oil
  • •1 clove garlic, grated
  • •Grated daikon radish
  • •Ponzu sauce for dipping
  • •Lemon wedges

Instructions

  1. 1Score the skin of the collars with a knife in a crosshatch pattern.
  2. 2Mix soy, sake, mirin, sesame oil, and garlic. Marinate collars 30 minutes minimum.
  3. 3Preheat grill or broiler to high heat.
  4. 4Grill skin-side down first for 5–6 minutes until skin is charred and crispy.
  5. 5Flip and cook 4–5 minutes until fish flakes easily near the bone.
  6. 6Serve with grated daikon and ponzu for dipping.

Pro Tips

The collar is often discarded but it's the chef's secret — incredibly fatty, rich, and flavorful. Ask your crew to save the collars when filleting. If broiling, line the pan with foil for easy cleanup.

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