sometime in the recent past Musashi posted this:
> "Wilson" > wrote in message
> ...
>> sometime in the recent past Musashi posted this:
>>> "Wilson" > wrote in message
>>> ...
>>>> I was just talking to my sister who had a chance lately to try Hamachi
>>>> kama and she highly recommends it as her new favorite 'not to miss' item
>>>> when she dines out. I had to search around to find its Japanese name
>>>> from her description.
>>>>
>>>> Any comments.
>>>> --
>>> In the Japanese grocery store where I go, whenver a new shipment of
>>> Hamachi comes in I can tell because
>>> of the Hamachi sashimi packs all laid out. Sometimes I'll go right to the
>>> section where they sell the head and
>>> bones at reduced prices and grab a Hamachi no Kama (hamachi collar).
>>> Salted, grilled with lemon it's
>>> extremely simple to prepare and tasty. If also find that if Hamachi is
>>> not available, Salmon collars done the same way
>>> is also very good.
>>>
>>> Musashi
>>>
>>>
>>>
>> We had some Atlantic Salmon pens in the area and I'm sure a lot of good
>> eating went to waste.
>>
>> It appears as if it is right behind the gill plate. Does it have to be
>> chopped out, Musashi, or is there a natural line to follow when removing
>> the collar? I found a few pictures online, but mostly served up and
>> dressed on a plate - none showing preparation.
>>
>> --
>> Wilson N44º39" W67º12"
>
> It's not anything special. After fish is gutted and the gills are removed,
> I cut the connecting tissue between the lower jaw and the stomach.
> Then the head can be pivoted upwards and the backbone cut, leaving
> a headless fish with pectoral fins still on.
> Then I cut diagonally from top(back) to bottom (belly) at a slight angle.
> the Kama (collar will have the pectoral fin on it). How far back behind the
> pectoral fin you want to cut depends on how much meat you want to leave
> on the Kama.
> You "can" follow the natural line of the gill cover if you like, but as far
> as I am aware
> since the Kama is a leftover from dressing the fish, I wouldn't cut it in
> any way that would
> affect the main filets.
>
> Musashi
>
>
>
Thanks for that information. It may be sometime before I get my hands on a
yellowtail, but I've always looked at the flesh left on the head as a waste
of good fish. Probably get a chance to try it on some salmon first.

--
Wilson N44º39" W67º12"