Hello,

I have had hamachi kama before. It has a small fin on it. From a
whole fish, what do I do to cut out this piece? Does anyone have a
diagram to illustrate where to cut?

Thanks
Karl

"karlo" > wrote in message
om...
> Hello,
>
> I have had hamachi kama before. It has a small fin on it. From a
> whole fish, what do I do to cut out this piece? Does anyone have a
> diagram to illustrate where to cut?
>
> Thanks
> Karl

Basically it is the collar or just behind the front pectoral fin (that may
be a redundant description) of the fish. One of the times when chop sticks
make much more sense then western tools. Getting all the goodies is simple
with chop sticks and almost impossible with a fork.

"karlo" > wrote in message
om...
> Hello,
>
> I have had hamachi kama before. It has a small fin on it. From a
> whole fish, what do I do to cut out this piece? Does anyone have a
> diagram to illustrate where to cut?
>
> Thanks
> Karl

Basically it is the collar or just behind the front pectoral fin (that may
be a redundant description) of the fish. One of the times when chop sticks
make much more sense then western tools. Getting all the goodies is simple
with chop sticks and almost impossible with a fork.

"Michael" > wrote in message
...
>
> "karlo" > wrote in message
> om...
> > Hello,
> >
> > I have had hamachi kama before. It has a small fin on it. From a
> > whole fish, what do I do to cut out this piece? Does anyone have a
> > diagram to illustrate where to cut?
> >
> > Thanks
> > Karl
>
> Basically it is the collar or just behind the front pectoral fin (that may
> be a redundant description) of the fish. One of the times when chop
sticks
> make much more sense then western tools. Getting all the goodies is
simple
> with chop sticks and almost impossible with a fork.
>

My local Japanese food store occasionally sells Hamachi no Kama on days
when a large supply of Hamachi sashimi is in the counter.
$5.99 a pound for Hamachi no Kama here in NYC suburbs.

"Michael" > wrote in message
...
>
> "karlo" > wrote in message
> om...
> > Hello,
> >
> > I have had hamachi kama before. It has a small fin on it. From a
> > whole fish, what do I do to cut out this piece? Does anyone have a
> > diagram to illustrate where to cut?
> >
> > Thanks
> > Karl
>
> Basically it is the collar or just behind the front pectoral fin (that may
> be a redundant description) of the fish. One of the times when chop
sticks
> make much more sense then western tools. Getting all the goodies is
simple
> with chop sticks and almost impossible with a fork.
>

My local Japanese food store occasionally sells Hamachi no Kama on days
when a large supply of Hamachi sashimi is in the counter.
$5.99 a pound for Hamachi no Kama here in NYC suburbs.