We are seizing everyone by the collar to tell them about hamachi collars! As a 2013 HuffPost article proclaim, “Hamachi Kama, Yellowtail Collar, Is The Best Part Of The Fish”. It is a cut which has the flavours that chefs and even fishermen will stand by.
One doesn’t have to be a MasterChef to make these delicious. Thaw the collars, sprinkle some salt and leave it on the grill. You don’t even have to add any fat. The skin will soon turn crisp and the flesh sweet, tender, rich and JUICY. Really juicy! Serve with a drizzle of soy sauce and citrus.
Fishop offers the collars at a bundle price with 7 to 9 pieces a pack, so you won’t have to work up to the collar for a little gastronomic indulgence at home. Hurrah!
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