Japanese Hamachi Collar Yellowtail Cheek – Frozen (1kg)
Hamachi Collar Yellowtail Cheek, is the part of the yellowtail most blessed with fat, flavor and floral notes. Also known as Yellowtail collar, i is known to be the best part of the fish as it is fatty, tender and very juicy. The flesh is taken from just above the gills, below the head.
Each pack contains about 4-5 Hamachi collars for the 1 kg packet
- Texture: ultra soft and melts in your mouth;
- Taste: sweet and savory and full of flavor
- Colour: white and shiny
- Weight: 900-1kg
- Recommended: BBQ, pan fried, baked or grilled.
Hamachi IS BEST EATEN WITH/AS:
- lightly salted and grilled or oven baked;
- paired with rice or on its own with some soy sauce or teriyaki sauce.
To Defrost / To Store your Hamachi Collar
- Each item is IQF frozen to ensure the utmost freshness;
- Leave in the fridge for 24 hours OR
- Leave under running water for 30min
- Do Not re-freeze after it has thawed and defrosted;
- Once defrosted, keep refrigerated and consume within 5 days.
Japanese Hamachi Collar Yellowtail Kama Cooking Steps
If you want to eat the Hamachi Collar immediately on the day you receive them, place them on a dish and leave them in room temperature to defrost. If not, leave them in your fridge in our original Shiki packaging overnight and they will be ready to be cooked.
Place your Hamachi collar on a baking tray and dry it thoroughly. When they are dried, season both sides with salt, pepper and if you have some lemon juice. Leave it to rest for 15-30 minutes.
After resting, brush some Sake (Or cooking sake) on top of your collar for that extra burst of umami.
Finally, re-salt the collar lightly, make sure to salt the fins to stop it from burning in the oven
Cook your Japanese Hamachi Collar Yellowtail Kama well
Oil your tray and pre-heat your oven. We recommend anywhere from (200-220 Degrees Celsius).
Start baking the collar flesh side up first for about 6-7 minutes to cook the collar, then at this point of time, take the collar out of the oven and flip it skin side up for another 2-3 minutes. The skin should char nicely and turn crispy.
Finnish off your perfectly cooked Hamachi collar with a squeeze of lemon and a side of grated radish and ponzu sauce.
Read more about how your Hamachi Kama gets to you from japan here ! https://shiki.sg/how-do-your-specially-chosen-ingredient-get-to-singapore/
*Note: Packaging is subject to supply and demand. Our Produce will always be top grade and quality controlled by Shiki specialists. Guaranteed Kyushu Product 👍
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