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Sushi (alt.food.sushi) For talking sushi. (Sashimi, wasabi, miso soup, and other elements of the sushi experience are valid topics.) Sushi is a broad topic; discussions range from preparation to methods of eating to favorite kinds to good restaurants. |
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Hamachi kama
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. -- Wilson N45 W67 |
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Hamachi kama
"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 |
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Hamachi kama
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" |
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Hamachi kama
"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 |
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Hamachi no Kama
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" |
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Hamachi no Kama
> Wilson N44º39" W67º12" Bay of Fundy? |
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Hamachi no Kama
sometime in the recent past posted this:
>> Wilson N44º39" W67º12" > > > Bay of Fundy? > On the shore, but yes. -- Wilson N44º39" W67º12" |
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