Hamachi Kama Cheek
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Quantity: about +/-1kg (4 pieces)
Hamachi Kama is the collar / cheek of Hamachi (Yellowtail fish), and it is easily the fattiest and juiciest part of the fish. It is usually cooked until the skin is crisp and the meat underneath is soft. It also doesn't require much work to prepare!
The flavor of the yellowtail collar is subtle and “clean.” The juicy texture of the meat can be compared to mackerel, but the taste is much milder. If you’ve tried fresh hamachi sashimi, you know the flavor is delicate, rich, and slightly sweet.
Hamachi (魬, はまち, ハマチ) is a favorite among home cooks and professional chefs alike. Also known as yellowtail collar, Grilled Hamachi Kama is a fish you will find on menus throughout Japan.
Once thawed do not re-freeze. Can keep in chiller and finish in 3 days so as to maintain quality and freshness.
1. Pat Dry Fish
2. Salt and Pepper over the fish
3. Preheat oven 10mins at 200deg first, then grill 10mins each side at 200deg.
4. Optional: use blow torch to get a nice glaze.
5. Serve with a wedge of lemon, grated raddish and soy sauce. Taste exactly like restaurant but cheaper!
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The time slots we have are:
6pm-8pm (surcharge of $20)
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