Grilled Hamachi Kama: The Ultimate Yellowtail Collar Shioyaki

Experience the “Chef’s Choice”: Why Salt-Grilled Hamachi Kama Outshines Even the Best Sushi

If you ask a sushi lover for their favorite cut of Yellowtail, they’ll likely point to the buttery belly (Toro). But talk to a Japanese chef or a true seafood connoisseur, and they’ll let you in on a secret: the Kama (the collar) is the undisputed crown jewel of the fish.

While sashimi is celebrated for its purity, grilling the Hamachi Kama unlocks a level of flavor and texture that raw preparations simply can’t match. It is the juiciest, most marbled part of the fish—hidden right behind the gills—where the meat stays incredibly tender against the bone.

Think of it as the “wagyu” of the sea: a perfect harmony of shatteringly crisp, salty skin and a melt-in-your-mouth interior. Today, we’re mastering the art of Shioyaki (salt-grilling) to bring this Japanese izakaya masterpiece to your kitchen.

What is “Hamachi”? (Yellowtail)

In the world of Japanese seafood, Hamachi is one of the most beloved and celebrated fish. Here are a few things that make it unique:

The “Success” Fish: In Japan, this fish is known as a shusse-uo (success fish) because its name changes as it grows. What we call Hamachi is a young, energetic Yellowtail (usually 1–2 years old). Once it grows larger, it is called Buri.
Rich in Healthy Fats: Hamachi is famous for its high fat content, which is rich in Omega-3 fatty acids. This gives the fish a melt-in-your-mouth texture that is often compared to the richness of a prime ribeye steak.
A Seasonal Delicacy: While available year-round due to high-quality sustainable farming in Japan, it is exceptionally delicious during the colder months when the fish develops a thick layer of fat to stay warm in the ocean.
Versatility: Its clean yet buttery flavor makes it perfect for both raw preparations (Sashimi and Sushi) and cooked dishes like this grilled Kama Shioyaki.

What is “Kama”?

In Japanese butchery, the parts of the fish remaining after filleting (the head, bones, and tail) are known as ara. Among these, the Kama—the collar located just behind the gills and fins—is the most coveted.

The Texture: It is the juiciest, most marbled part of the fish.
The Flavor: Because the meat sits right against the bone, it is exceptionally rich and “umami-forward.”
The Experience: When grilled, the skin becomes shatteringly crisp, while the inside remains buttery and soft.

The Science of Salt: Why “Shioyaki”?

Grilling with only salt (Shioyaki) is the best way to enjoy high-quality Hamachi. Salt performs three essential roles:

Dehydrating: It draws out excess moisture and neutralizes any “fishy” odors.
Texture: Sodium ions help the proteins retain their tenderness, ensuring the fish doesn’t go dry.
Keshoujio (The “Makeup” Salt): By sprinkling a fresh layer of salt just before grilling, the skin develops a beautiful, frosted white appearance and an extra-crispy texture.

🔓The Secrets to Perfect Grilling

The golden rule of grilling fish depends on its origin and cut.

Sea Fish vs. River Fish: Traditionally, river fish (like eel) are grilled skin-side first to cook off slime. For sea fish fillets, we often grill the flesh side first to prevent the skin from shrinking and breaking the delicate meat.
The “Presentation Side” Rule: In Japan, we grill the “face” of the dish first—the side that will be facing up on the plate.
- For Kama: We usually serve it skin-side up, so we grill the skin first until it is golden brown and bubbling.

Ingredients; Hamachi Kama Shioyaki

Yellowtail Collar (Kama): approx. 220g
Initial Salt: 4g (for drawing out moisture)
Keshoujio: A pinch of fine salt (for the final crust)

Hamachi Kama Shioyaki Instructions

Prep time: 20 mins | Cook time: 7-10 mins

Prep: Liberally sprinkle salt over the yellowtail and let it rest for 15 minutes. This is crucial for removing impurities.
Dry: Use a paper towel to gently pat the fish completely dry. Removing this “fishy” moisture is the secret to a clean flavor.
Season: Just before placing it on the heat, sprinkle a fresh pinch of salt (Keshoujio) specifically on the skin.
Grill: * Double-sided grill: Set to low-medium heat and grill for about 7 minutes.
- Single-sided grill/Pan: Start with the skin-side up (the presentation side). Flip carefully once the skin is crispy and the fat begins to sizzle.

Pro Tip: Serve your Hamachi Kama with a side of grated daikon radish and a wedge of lemon. The acidity and freshness of the radish perfectly cut through the rich, fatty oil of the fish.

🎨Related Links

Salt-grilled Pacific saury is also highly recommended as an autumn delicacy. Please check out this recipe as well. 👉 [Taste of Autumn Salt-grilled Pacific saury]

Next, try your hand at Soy Sauce-Grilled Hamachi! Its savory-sweet glaze makes it a perfect addition to any Bento box. 👉 [Juicy Hamachi Glazed Soy Sauce]

📖Read the Japanese version of this article here! [脂の乗った「カマ」を堪能：ハマチのカマ塩焼き]　　

naokoan

Hi, I’m Naoko! I am a licensed Registered Dietitian in Japan, currently working in a hospital setting. My daily mission is to provide nutritious, healing meals to patients, ensuring that every dish supports their health and brings a smile to their face. My recipes are more than just cooking guides—they are built on scientific nutritional balance and clinical experience. Why I provide ingredients in grams (g): You might notice that all my recipes use precise gram measurements. This is because, as a dietitian, I believe that accuracy is the key to true health management. Whether you are tracking calories, managing salt intake, or simply want to recreate the exact flavor of a professional hospital kitchen, these measurements ensure your success and well-being. My Specialty: I specialize in high-pressure cooking and oven recipes that save time without sacrificing nutrition. My goal is to introduce the world to “Real Japanese Home Cooking”—dishes that are simple, budget-friendly, and body-friendly. I’m thrilled to share the wisdom of Japanese nutrition with you. Let’s cook our way to a healthier life!