Umami Grilled Yellowtail Collars

April 13, 2016

 

Hamachi Kama

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. 

 

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)

Kosher salt

Butter knife

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

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➤ Kikkoman Soy Sauce 33.8-oz

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➤ Orange Citrus Juicer/Squeezer

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➤ Measuring Cups, 4-Piece Set, Stainless Steel

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➤ Whisk set 12",10", 8.5"

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➤ Bubba Blade 9" Flex Fillet Knife

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➤ Butcher Saw 22" Stainless Steel

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➤ Morton Kosher Salt 3lbs

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➤ Basting Brushes 2-ea Cooks Kitchen

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➤ Stainless Steel Tongs Set 12", 9" Locking

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➤ Ceramic Oval Serving Platter 15"x10"

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PHOTOGRAPHY EQUIPMENT USED 🎥

➤ Canon EOS 70D Food Photography & Video https://amzn.to/2Ib1yGF

➤ GoPro HERO4 Black

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Meet The

Fish

Cook...

I'm a fisherman and a cook, and I love to do both. My name is Yanni and welcome to my website, Fisherman's Belly. Here, using your fresh fish and everyday ingredients, you can learn to cook hand-crafted easy fish recipes. 

See you on the water and in the kitchen. Yanni

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