🐟 Yellowtail Collar – Rich, Juicy, and Perfect for the Grill
Cut from just behind the head and gills, the Yellowtail Collar (also known as hamachi kama) is one of the most prized cuts on the fish—tender, fatty, and full of rich flavor. If you’ve only had fillets, you’re missing out on this hidden gem.
The meat is sweet, juicy, and melts in your mouth when grilled right. Just hit it with a little sea salt, a splash of soy sauce, and a squeeze of citrus—that’s all it needs. Crispy skin, buttery flesh, and a deep, savory bite that makes this a favorite in Japanese izakayas and coastal kitchens alike.
 
🔥 Pro Tip: Grill skin-side down until it crisps up, then finish on the flesh side just until it flakes. Serve it hot and let folks pull the meat right off the bone—it’s that good.
 
California Proposition 65 Warning
WARNING: Consuming this product can expose you to chemicals including cadmium and lead, which are known to the State of California to cause cancer and birth defects or other reproductive harm.
For more information, visit www.P65Warnings.ca.gov/food.
Raw or Undercooked Seafood Advisory
The following products are sold raw, served raw, or may contain raw or undercooked seafood, including poke, raw tuna, sashimi, ceviche, raw oysters, and other raw or undercooked seafood or shellfish products.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.