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Quantity
1
Description
Japanese Yellowtail Collars, known as Hamachi Kama, are cut from the area just above the gills and below the head. The meat surrounding the collar bone is exceptionally rich, tender and flavorful, making this cut a prized offering in Japane...
Reviews
4.8
43 ratings
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Beautiful fish as always
Michael · Today
Best, fresh, delicious Hamachi Kama! So easy to make!
D
Danielle · 23 days ago
These are amazing! I brush with mirin and salt. Broil on high for 10 minutes and flip and broil 2 to 3 minutes to get skin crispy. This is what I order most frequently from this company.