Broiled Japanese Yellowtail Collar Cover 3

Broiled Japanese Yellowtail Collar


If you read our Seared Yellowtail Fillet post, you may remember how I stated that Japanese Yellowtail (aka Hamachi) is probably one of the most unrated fish here in the States!  Japanese Yellowtail really has a great taste and plenty of omegas to keep the meat nice and moist when cooking. 

In Japanese cuisine, Yellowtail is prepared in many ways, one which happens to be the using the collar of the fish and broiling/ BBQing it! 

The collar is really a hidden gem – it holds super oily meat (similar to that of sought-after toro) and if prepared correctly, the flavors of the meat dipped in a little Ponzu melts in your mouth – absolutely delish! 

So that’s the recipe we’re going to share here on LCA today!  It’s super easy to prepare and only requires a couple of basic ingredients!  The end result is a buttery fish dipped in a citrus Ponzu sauce with a little extra twist at the end!  Hope you guys all enjoy it!

For this dish, the only special ingredients you would need are Ponzu, Yuzu and Yellowtail collar.  You can pick up the sauces on Amazon, but for the yellowtail collar, you would need to access an Asian supermarket (preferably Japanese or Korean).  If you don’t have a supermarket nearby, you could try this seafood delivery service out.

Broiled Japanese Yellowtail Collar Pic 2

Just a side note, but Japanese Yellowtail/Hamachi is not the same as Kingfish, Amberjack or California Yellowtail. They all look really similar but the meat is very different. Japanese Yellowtail is loaded with fat whereas California Yellowtail is pretty dry, so just make sure you’re getting the correct meat.

Now, let’s get cooking!

Prepping Time 1M

Cooking Time 10M

Total Time 11M

Net Carb/Serv ~1.5g

Servings 1-2

Ingredients

  • 1 Yellowtail Collar
  • 1/8 tsp Salt
  • 1 tbsp Ponzu
  • 1 tsp Yuzu (can sub with lemon juice)
  • 1/4 Chili Pepper (optional)

Directions

1) Gather all the ingredients.

Broiled Japanese Yellowtail Collar LowCarbingAsian Recipe (1)

2) Pat Yellowtail collar dry with a paper towel and lightly sprinkle salt on meat side (no need to salt skin side).

Broiled Japanese Yellowtail Collar LowCarbingAsian Recipe (20)

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.

4) In the meantime, prepare dipping sauce by slicing optional peppers and adding it to a bowl.  Mix with Ponzu and Yuzu.

Broiled Japanese Yellowtail Collar LowCarbingAsian Recipe (21)

Broiled Japanese Yellowtail Collar LowCarbingAsian Recipe (7)

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.

Broiled Japanese Yellowtail Collar LowCarbingAsian Recipe (8)

Hope you enjoy your low-carb/keto Broiled Japanese Yellowtail Collar!

If you’re looking for other recipe ideas, be sure to check out our growing Recipe Index full of Asian inspired recipes!

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More Recipes

Broiled Japanese Yellowtail Collar Pin 2

Broiled Japanese Yellowtail Collar Cover 3

Broiled Japanese Yellowtail Collar

The BEST Asian Low-Carb/Keto recipe for Broiled Japanese Yellowtail Collar. Super easy to make and only ~1 Net Carb / Serving. Step by step directions with pictures makes this recipe quick and easy.
5 from 2 votes
Course: Side Dish
Cuisine: Japanese
Keyword: fish collar, hamachi collar, japanese yellowtail collar, keto fish, low carb fish, yellowtail collar
Prep Time: 1 minute
Cook Time: 10 minutes
Total Time: 11 minutes
Servings: 2
Print Recipe

Ingredients

  • 1 Yellowtail Collar
  • 1/8 tsp Salt
  • 1 tbsp Ponzu
  • 1 tsp Yuzu can sub with lemon juice
  • 1/4 Chili Pepper optional

Instructions

  • 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.

Video

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