Hamachi Kama Yellowtail Collars
Although the San Diego sport fleet boats are going offshore and coming home packed with bluefin, inshore fishermen are slaying quality yellowtail. On my kayak, I got lucky and nailed a fat one while retrieving my live bait. The fight was pure joy, but the thought of hamachi kama kept my mouth watering all the way home. So, I created this recipe.
With my new recipe, you'll learn how to cut out the yellowtail collars, then, prepping and cleaning them too. Also, you'll learn a traditional Asian marinade that bathes the collars with umami flavors. Trust me, hamachi kama collars will become your favorite cuts of the yellowtail especially if you learn this recipe.
Spring time yellowtail fishing... There's nothing like it!
Interested in grilling the collars, the head and the yellowtail tail? Watch a dinner party devour everything! It's all in my Sushi 101, Class #3 recipe.
Grilled Hamachi Kama, or Yellowtail Collars (serves 2)
1 yellowtail collar, scaled, cleaned (with coarse salt) and cut into quarters
1/2 cup of soy sauce
3 tablespoons of honey
1/2 lemon, juiced
¼ cup vegetable oil (plus a little to apply on the collar skin)
2 application brushes
2 separate containers
Grilling The Hamachi Kama
1. Start by creating the marinade and the baste. First mix the soy sauce, vegetable oil, fresh lemon juice while drizzling in the honey. Separate the mixture by pouring it into two containers, one for marinading, the other for basting. Remember to use two different separate application brushes.
2. So now, apply only vegetable oil onto the collar's skin. Flip over and then brush on the soy marinade to the flesh side of the collars (discard the remaining soy marinade). Set aside for an hour.
3. While the collars are marinading, start to preheat your grill. Try and achieve at least 500F at the gilling surface. When ready, grill collars, skin side down for about 4-5 minutes. Flip and start basting. Finally, cook for another 4-5 minutes while continuously basting.
4. Place in a serving platter and pour the remaining baste over the collars. Enjoy.
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KITCHEN GADGETS & INGREDIENTS FOR THIS RECIPE 🌶
➤ Pyrex 1-cup & 2-cup Measuring Cups
http://amzn.to/2AhJf9z ➤ Kikkoman Soy Sauce 33.8-oz
http://amzn.to/2CXEwwJ ➤ Orange Citrus Juicer/Squeezer
http://amzn.to/2E0vs9N ➤ Measuring Cups, 4-Piece Set, Stainless Steel
http://amzn.to/2CTM6Zg ➤ Whisk set 12",10", 8.5"
http://amzn.to/2CCaySf ➤ Bubba Blade 9" Flex Fillet Knife
http://amzn.to/2quAfyv ➤ Butcher Saw 22" Stainless Steel
http://amzn.to/2AicuJF ➤ Morton Kosher Salt 3lbs
http://amzn.to/2AiewJN ➤ Basting Brushes 2-ea Cooks Kitchen
http://amzn.to/2CUlV4H ➤ Stainless Steel Tongs Set 12", 9" Locking
http://amzn.to/2CEmEt7 ➤ Ceramic Oval Serving Platter 15"x10"
PHOTOGRAPHY EQUIPMENT USED 🎥
➤ Canon EOS 70D Food Photography & Video https://amzn.to/2Ib1yGF
➤ GoPro HERO4 Black