The other day, we happened to find frozen hamachi collar in our Japanese grocery store and bought one without hesitation. This was a large one. I just salted it and grilled it over a charcoal fire in the Weber despite the risk of mosquitos.
*”Kama” in Japanese means “sickle” or “sythe” obviously derived from the shape of this particular part of the fish (see the bottom picture).
I served this with the usual grated daikon 大根おろし. Since I did not have pickled young ginger or “hajikami ginger” はじかみ生姜 which is a standard accompaniment for grilled fish in Japan, I put a small mound of “gari” がりpickled ginger.
This was perfectly done. It was a rather meaty, good sized hamachi kama with a good amount of nice succulent meat. It served as a perfect appetizer for two. As usual, my wife skillfully removed the meat and skin for the two of us. We had our usual cold sake “Mu” with this.
Since we generally don’t barbeque over a charcoal fire in the summer once the mosquitoes have emerged, this barbeque was a somewhat rare occasion. But, is there any better way to cook yellow tail kama for peak enjoyment? When it comes to grilled yellow tail kama, the risk of being “eaten alive” by the mosquitoes is worth it. Nonetheless we were also practical and to make good use of the fire we also grilled a butterflied leg of lamb for the entrée.