Salmon Kama: Master Japanese Fish Collar Preparation
Salmon kama is a prized Japanese delicacy made from the collar of the fish. This cut is rich, fatty, and flavorful, making it perfect for grilling or broiling. Master the art of preparing this dish at home with simple ingredients and traditional techniques.
Equipment
- Grill or broiler
- Sharp knife
- Kitchen scissors
- Tongs
- Small bowl
- Paper towels
- Basting brush
- Aluminum foil
Ingredients
Salmon Kama
- 2 pieces salmon kama approximately 6-8 oz each
- 3 tablespoons soy sauce
- 2 tablespoons mirin
- 1 tablespoon sake
- 1 teaspoon sea salt
- 1 lemon cut into wedges for serving
- grated daikon radish optional, for garnish
Instructions
- Remove salmon kama from refrigerator 30 minutes before cooking.
- Rinse pieces under cold water and pat thoroughly dry with paper towels.
- Using a sharp knife, score the skin in a crosshatch pattern (cuts about ¼ inch deep).
- Season both sides with sea salt.
- In a small bowl, combine soy sauce, mirin, and sake. Mix well.
- Brush marinade generously over both sides of the fish and let marinate for 20-30 minutes.
- Preheat grill or broiler to medium-high heat (approximately 375°F/190°C).
- If using a broiler, line the pan with aluminum foil for easy cleanup. Lightly oil the grill grates or foil to prevent sticking.
- Place salmon kama skin-side up initially and grill/broil for 6-7 minutes.
- Carefully flip using tongs, brush with remaining marinade, and cook for another 6-7 minutes until skin is crispy and flesh is opaque.
- Remove from heat and let rest for 3-5 minutes.
- Garnish with grated daikon if using and serve immediately with lemon wedges.
Notes
For best results, choose high-quality salmon kama and avoid over-marinating to prevent excessive saltiness. Grill or broil for crispy skin and tender meat.