Hamachi Collar Recipe

Time1h 20m

Serves2

smoked yellowtail, yuzu salt, pickles, shiro yuzu

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Ingredients

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1
Prepare the Smoker
Soak the wood chips in water for at least 30 minutes before smoking.
2
Smoke the Hamachi Collar
Preheat your smoker to 225°F (107°C). Once the smoker is ready, remove the wood chips from the water and add them to the smoker. Place the hamachi collars on the grill and smoke for about 30-40 minutes, or until the fish is cooked through and has a nice smoky flavor.
3
Season the Fish
Once smoked, remove the hamachi collars from the smoker and season them with yuzu salt while they are still warm.
4
Prepare the Pickles
Slice the pickles into bite-sized pieces and set aside.
5
Plate the Dish
On a serving plate, place the smoked hamachi collars, arrange the pickles around them, and drizzle the shiro yuzu sauce over the top.