On my kayak, I got lucky and nailed a fat yellowtail while retrieving my live bait. The fight was pure joy, but the thought of hamachi kama kept my mouth watering all the way home. So, I created this recipe.
With my new recipe, you’ll learn how to cut out the yellowtail collars, then, prepping and cleaning them too. Also, you’ll learn a traditional Asian marinade that bathes the collars with umami flavors. Trust me, hamachi kama collars will become your favorite cuts of the yellowtail especially if you learn this recipe.
Grilled Hamachi Kama, or Yellowtail Collars (serves 2)
- 1 Yellowtail collar, scaled, cleaned (with coarse salt) and cut into quarters
- 1/2 cup of soy sauce
- 3 Tbsp. of honey
- 1/2 Lemon, juiced
- ¼ cup vegetable oil (plus a little to apply on the collar skin)
- Kosher salt
- Butter knife
- 2 Application brushes
- 2 Separate containers
- Start by creating the marinade and the baste. First mix the soy sauce, vegetable oil, fresh lemon juice while drizzling in the honey. Separate the mixture by pouring it into two containers, one for marinading, the other for basting. Remember to use two different separate application brushes.
- So now, apply only vegetable oil onto the collar’s skin. Flip over and then brush on the soy marinade to the flesh side of the collars (discard the remaining soy marinade). Set aside for an hour.
- While the collars are marinading, start to preheat your grill. Try and achieve at least 500F at the gilling surface. When ready, grill collars, skin side down for about 4-5 minutes. Flip and start basting. Finally, cook for another 4-5 minutes while continuously basting.
- Place in a serving platter and pour the remaining baste over the collars. Enjoy.