Delicious Broiled Yellowtail Hamachi Collar is arguably the tastiest part of Japanese yellowtail, aka hamachi, and probably the most underrated! It is tender, juicy, full of healthy omega fat and a hidden gem most people don’t know about!
Go to any Japanese izakaya restaurant and you will find yellowtail collar (hamachi kama) on their menu.
It’s usually one of the pricier items on the menu and rightfully so.
One taste and I promise you will never look at fish the same. It’s that good!
This Japanese yellowtail collar recipe is great because you can make it easily in the comfort of your own home for half the price it will cost you at a restaurant.
What is Japanese Yellowtail Hamachi Collar (hamachi kama)?
Japanese yellowtail collar refers to the section of the fish that is just behind the head. The meat is very fatty and therefore extremely soft, juicy and full of omega fats.
You can find it on the menu in many restaurants across Japan as well as in Japanese restaurants in the US.
What is Japanese yellowtail, aka hamachi?
There are two different names for Japanese yellowtail, hamachi and buri.
They are essentially the same fish however are called different names according to their size. Hamachi is smaller size and buri, the bigger.
Hamachi is widely consider to be better in terms of meat quality as it’s loaded with fat and the meat is tender.
Do note that Japanese yellowtail hamachi is not the same fish baja yellowtail, kingfish, or yellowtail snapper. They all look very similar but the quality of meat is very different.
What is ponzu?
Ponzu is a Japanese citrus soy flavored sauce. It can be found in most Japanese grocery stores or online.
Do you have any tips on making Japanese yellowtail hamachi collar?
- Make sure to use good grade Japanese yellowtail hamachi collar.
- Don’t overcook the fish or the meat will get tough and dry.
- Use a toaster oven for quick and fast broiling.
- Cooking time varies depending on the size of the collar.
- Grilling also works well if preferred.
- Serve with rice of choice or some cauliflower rice for a nice healthy low carb option.
Do you have other Japanese yellowtail (hamachi) recipes I can try?
- Seared Yellowtail Fillet
- Yellowtail Carpaccio in Yuzu Sauce
- Yellowtail Sashimi Carpaccio Tiradito
- Full Collection of Seafood Recipes
Now, let’s making this Japanese hamachi yellowtail collar recipe!
- Prepping Time 1M
- Cooking Time 10M
- Total Time 11M
- Net Carb/Serv ~1.5g
- Servings 1-2
1) Gather all the ingredients.
2) Pat yellowtail hamachi collar dry with a paper towel and lightly sprinkle salt on meat side (no need to salt skin side).
3) Line oven tray with aluminum foil and spray cooking oil or use a silicone baking mat. Place fish skin down – meat up and cook for about 10-14 minutes at 425F. Cooking time may vary depending on the thickness of the collar. I recommend starting at 10 minutes and checking to see if meat easily flakes off with a fork.
5) Once fish is done, serve with dipping sauce. Note – there’s a main cartilage in the collar and the mass of the meat will be behind the cartilage.
Hope you enjoy your Broiled Japanese Yellowtail Hamachi Collar!
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Broiled Japanese Yellowtail Hamachi Collar
- 1 Yellowtail Collar
- 1/8 tsp Salt
- 1 tbsp Ponzu
- 1 tsp Yuzu can sub with lemon juice
- 1/4 Chili Pepper optional
- Gather all the ingredients.
- Pat Yellowtail collar dry with a paper towel and lightly sprinkle salt on meat side (no need to salt skin side).
- Line oven tray with aluminum foil and spray cooking oil or use a silicone baking mat. Place fish skin down - meat up and cook for about 10-14 minutes at 425F. Cooking time may vary depending on the thickness of the collar. I recommend starting at 10 minutes and checking to see if meat easily flakes off with a fork.
- In the meantime, prepare dipping sauce by slicing optional peppers and adding it to a bowl. Mix with Ponzu and Yuzu.
- Once fish is done, serve with dipping sauce. Note - there's a main cartilage in the collar and the mass of the meat will be behind the cartilage.
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