Japanese Yellowtail Collars, known as Hamachi Kama, are cut from the area just above the gills and below the head. The meat surrounding the collar bone is exceptionally rich, tender and flavorful, making this cut a prized offering in Japanese restaurants.
Each package contains four approximately 6 oz. portions. For a traditional preparation, season the collars with salt and grill or broil until the exterior is golden and the meat separates easily from the bone. Serve with lemon, ponzu, grated daikon or steamed rice. The collars contain bones and are best enjoyed by carefully lifting the meat from around them.
