Hamachi Kama Recipe

1. Rinse and pat dry

Rinse hamachi collars under cold water to remove any bone fragments and excess blood. Pat thoroughly dry with paper towels, inside cavities and exterior, to ensure good browning.

2. Season

Lightly brush the collars with the neutral oil (or light sesame oil) to help salt adhere and promote browning. Sprinkle coarse sea salt evenly over both sides and inside the cavity. Let rest at room temperature for 10 minutes while you prepare the grill or sauce.

3. Ponzu (quick)

If using store-bought ponzu, pour into a small bowl and stir in the sliced scallion and grated daikon (if using). Set aside and keep chilled until serving.

4. Teriyaki (skillet reduction)

Combine soy sauce, mirin, sake, sugar, grated ginger and minced garlic in a small saucepan. Bring to a gentle simmer over medium heat, stirring to dissolve sugar. Reduce heat to low and simmer 3–5 minutes until slightly thickened and glossy. Remove from heat and let cool to warm (it will thicken more as it cools).

5. Preheat

Preheat a grill to medium-high (about 400–450°F / 200–230°C). If using a charcoal grill, allow coals to develop a light white ash. Oil the grill grates well with a folded paper towel dipped in oil held with tongs, or use a well-oiled fish basket.

6. Grill

Place the hamachi collars skin-side down on the hot grill. Cover and cook 6–8 minutes until skin is nicely charred and releases easily. Flip and grill on the flesh side another 4–6 minutes, depending on thickness, until the meat is opaque and flakes easily but still moist. Internal temperature should reach about 135–140°F (57–60°C) for slightly medium; adjust to personal preference.

7. Rest

Transfer to a platter and let rest 2–3 minutes. This keeps the juices even and allows carryover cooking to finish.

8. Arrange the collars on a serving plate. If using ponzu, spoon a little ponzu into a small dipping bowl and serve alongside; drizzle a small amount over the fish only if you prefer it slightly dressed. If using teriyaki, brush a little warm teriyaki onto the grilled collars right after resting (do not over-sauce to preserve the grilled flavor) and serve remaining sauce on the side.

9. Garnish with toasted sesame seeds and thinly sliced scallions. Serve immediately with lemon wedges for squeezing over the fish.