Hamachi no kama shio yaki (ハマチのカマ塩焼き）
hamachi = yellow tail shio = salt yaki = grill
What kind of dish is Hamachi no kama shio yaki ⁇
It is a dish of yellowtail kama sprinkled with salt and grilled.
The parts of the fish other than the flesh, such as the head, bones, kama (the part at the bottom of the head from the gills to the fins), and the tail, are called “ara.”
Among them, the kama is the most delicious part, with its fatty and soft flesh. The flesh around the bones of both meat and fish is rich in flavor.
The most recommended way to eat kama is a dish called kamashio. The only seasoning is salt.
The fatty kama is surprisingly juicy. When you insert your chopsticks into the crispy skin, the fat will drip gently. The fish flesh is fluffy and soft.
The purpose of adding salt to fish is to remove excess water from the fish, eliminate odors, and add flavor.
The hydrating properties of sodium ions help maintain the softness of fish flesh after cooking.
Also, sprinkle salt again on the fish just before grilling. This cooking method is called “keshoujio“.
“keshou” means makeup. This allows the fish skin to turn white and cook beautifully, as if it were covered in makeup.
Pacific saury is especially recommended for grilling with salt. Check out this recipe too. 👉 Taste of Autumn Salt-grilled Pacific saury
Check out this article for more information about Hamachi. 👉 Grilled hamachi with Soy Sauce
Ｈow to grill fish
When grilling fish, the skin of river fish such as eel is smelly and slimy, so grill the skin first.
On the other hand, if you grill sea fish with the skin first, the skin will shrink and the fish will fall apart. For this reason, grill the fish flesh first.
However, the appropriate cooking method will depend on whether you are using a whole fish, fillets, a frying pan, or a grill.
If you use a single-sided fish grill or frying pan, the flavor will drop when you flip the fish, so the best way to make salt-grilled fish is to use a double-sided fish grill.
When using a frying pan or a single-sided fish grill, it is important to first grill the side that will be on top when served.
Fish with heads, such as saury;
Generally, place the fish on the plate with the head on the left side and the belly facing you. Whether using a frying pan or using a fish grill, grill the left side of the fish first.
Horse mackerel cut open and dried and eel;
When these fish are served on a plate, the flesh will be on top, so the fish should be cooked with the flesh first.
By grilling the fish flesh first, the proteins on the surface coagulate, making it difficult for the flavor to escape.
fillets and kama;
Serve the fish skin-side up, so cook the skin first. Grill the fish until the skin is golden brown. If you don’t like to eat fish skin, you can serve it on a plate with the fish flesh side up.
INGREDIENTS
- kama of yellowtail 220g
- salt 4g
- Salt a pinch
COOKING INSTRUCTIONS
➀Sprinkle salt on the yellowtail and let sit for 15 minutes.
②Gently wipe away any moisture from the fish with a paper towel.
③Just before grilling, sprinkle a pinch of salt on the skin.
④Grill, skin side up, for 7 minutes.
My grill uses a high heat setting for grilling on both sides, so I set it to low heat.
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