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!
Course Side Dish
Keyword hamachi, japanese yellowtail, japanese yellowtail collar
Prep Time 1minute
Cook Time 10minutes
Total Time 11minutes
1tspYuzucan sub with lemon juice
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.