Hamachi Kama is the collar of yellowtail fish (Hamachi).  It is the fattiest and juicy part of the fish and there are two in each yellowtail (one per side).  Usually, it is grilled/broiled until the skin is crisp and the inside is just cooked through. You can easily scrape the flesh off the cartilage with chopsticks.

Hamachi Kama

INGREDIENTS

• 1 Hamachi Kama (available in Japanese market)
• 1 tsp neutral-flavored oil (vegetable, canola, etc)
• Lemon (slice, optional)
• 1 Tbsp soy sauce
• ½ tsp Yuzu juice/Yuzu extract

INSTRUCTIONS

1. Quickly rinse the hamachi kama in cold water and pat dry.
   

To Broil (Recommended)

1. Preheat the broiler* with a rack placed about 6" (15 cm) away from the top heating element (in the middle) for 3 minutes. Line a baking sheet with foil for easy cleaning (Brush the foil with some oil so the skin doesn't get stuck). Place the hamachi kama on the foil, skin side down. Broil it medium/high for 15-20 minutes, till crispy on the edges and golden brown on top. You do not need to flip it. *Typical broiler setting: Low/450ºF/232ºC, Medium/500ºF/260ºC, and High/550ºF/288ºC.

To Bake (Optional)

1. Preheat the oven to 425°F/218ºC with a rack placed in the middle and bake the hamachi kama on parchment paper for 20-25 minutes, till golden brown, opaque, and flaky.

To Serve

1. Serve immediately with lemon slice and a small dish containing yuzu and soy sauce mixture. Squeeze lemon over the fish and dip in the sauce to eat.

https://www.justonecookbook.com/hamachi-kama/