Note: This is the batch you've been waiting for. It is back in season. It will run out fast. If it is out of stock again, please leave your email to be notified. 

One of our Staff Best Picks, and if you have heard the buzz around our Hamachi Kama, the hype is real.

Hamachi Kama is the collar and cheek of the Yellowtail fish, and it is easily the fattiest and juiciest part of the whole fish. When cooked right, the skin turns beautifully crisp while the meat underneath stays soft, tender, and full of natural flavour. It does not need much work to prepare, which makes it one of those dishes that looks impressive but is actually very straightforward to cook.

Hamachi Kama is common in the market, but none are quite like ours. It is an open secret that our Hamachi Kama is superb in quality and value-for-money, and our regulars who buy in cartons will tell you the same. Get it while stocks last and find out what the hype is about.

This batch is from Kochi Prefecture, Japan, and comes flash frozen to lock in its freshness. Each pack contains approximately 6 to 8 pieces, weighing around 1.15KG to 1.25KG in total.

The simplest and most popular way to prepare it is Hamachi Kama Shioyaki, which is just grilling it with some salt. Less is more here. You want the natural flavours of the fish to shine. Alternatively, glaze it with Shiro Miso and bake it in the oven for a richer, more savoury finish. For more ways to cook it, check out our recipe article in How To Cook: Hamachi Kama.

Product Details

• Product of Kochi Prefecture, Japan
• Flash frozen for freshness
• Approximately 6 to 8 pieces per pack
• Approximately 1.15KG to 1.25KG per pack
• Not for raw consumption

How to Store

Thaw the packet for 20 to 35 minutes, or until the pieces can be broken apart. Refreeze the rest in the freezer for up to 2 months.

FAQs

What part of the fish is Hamachi Kama?

It is the collar and cheek of the Yellowtail fish, known for being the fattiest and most flavourful part.

How do I cook it?

The most popular method is to grill it simply with salt. You can also glaze it with Shiro Miso and bake it in the oven.