Hamachi Kama (Grilled Yellowtail Collar) カマ塩焼き (2024)

Also known as Grilled Yellowtail Collar, Hamachi Kama is a flavorful broiled fish that you will find on menus throughout Japan. You just need four ingredients and 15 minutes to make this traditional rustic dish.

Of all the types of fish we eat in Japan, Hamachi (魬, はまち, ハマチ) is a favorite among home cooks and professional chefs alike. If you go to a Japanese sushi restaurant, you will most likely find Negihama Maki, or Yellowtail Scallion Roll, offered as a type of maki sushi. Yellowtail is another name for Hamachi.

This is a fish I always have on hand (fresh or frozen) because it takes no time to prepare (20 minutes), and I can make miso soup or quick side dishes at the same time. I promise the flavor of this fish, and the easy cooking method, will make it a favorite in your home, too!

What is Hamachi Kama?

Hamachi Kama (はまちのカマ) is the collar of the yellowtail located just above the gills and below the head. It is the fattiest part of the fish, making it naturally juicy, and there are two located in each yellowtail (one per side). Typically, Hamachi is grilled or broiled until the skin is crisp and the inside is just cooked through. You can easily scrape the flesh off the cartilage with chopsticks.

What Is the Difference Between Hamachi and Yellowtail?

There are several names for this fish—Hamachi, Buri, Yellowtail, or Japanese Amberjack—depending on where you are. What’s the difference? It all comes down to the age and size of the fish, and different regions of Japan will also name the fish based on the way it was caught (farmed vs. wild-caught). No matter what name you see on the menu, the raw fish should have pale pink flesh with a stripe of deep red coloring.

What Does Hamachi Kama Taste Like?

The flavor of the yellowtail collar is subtle and “clean.” The juicy texture of the meat can be compared to mackerel, but the taste is much milder. If you’ve tried fresh hamachi sashimi, you know the flavor is delicate, rich, and slightly sweet. It pairs beautifully with citrus, which you’ll see in my recipe below.

Health Benefits of Hamachi/Yellowtail

Hamachi, or yellowtail, offers a number of nutritional benefits. Because it is a naturally oily fish, it is high in omega-3 fatty acids (like salmon), which are important for brain and heart health. This fish is also particularly high in vitamin A, vitamin D, and calcium. Like all seafood/meat, it’s important to buy good quality (it makes a difference in the flavor, too!), and only consume raw hamachi if you know it is “sashimi quality.”

Where to Buy Hamachi Kama

Hamachi Kama is available at most Japanese markets. Check the freezer section as well for individual packs of frozen Hamachi Kama. Korean grocery stores also sell them, sometimes at a cheaper price than Japanese markets. If you have access to a fresh seafood market, you can ask if they have “Yellowtail Collar” available.

3 Reasons I Make Hamachi Kama at Home

1. It’s fast –This recipe takes less than thirty minutes to make, which is perfect for busy days. There is always at least one package of Hamachi Kama in our freezer, which defrosts quickly under cold, running water.
2. It’s easy – There is so much natural flavor in yellowtail that you don’t need much else to make it into a delicious meal. Before broiling the Hamachi Kama, brush the pan with a little oil to prevent sticking–that’s it! No need to season it because it will be served alongside a small dish of soy sauce and yuzu juice, like a simplified version of my homemade Ponzu Sauce.
3. It saves time and money – There’s no doubt a traditional Japanese dish like this would cost more at a restaurant. It can be intimidating to try new recipes at home, especially if it involves fish or meat you haven’t cooked with. But once you see how simple and truly delicious it is, you may find yourself eating out less often.

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Interested in More Japanese Grilled Fish Recipes?

• Grilled Mackerel
• Miso Cod
• Salted Salmon
• Grilled Sanma (Pacific Saury)
• Miso Sea Bass

Editor’s Note: The post was originally published on January 18, 2011. The images and content were updated in October 2020.