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Hamachi kama question

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I'd like to try making Hamachi kama (broiled Yellowtail neck) at home. Does anyone know where I can buy this fish part or the whole fish, ideally in SF? Also, if Yellowtail is not easily available, what would be a good substitute? TIA.

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  1. Realize it's not ideal but call Tokyo Fish in Berkeley if you can't get it in the City. There are reports of yellowtail but not which particular portion.
    http://www.chow.com/restaurants/1665/...

    1. unless a fish market buys hamachi already filleted, they are buying the whole fish. theoretically, the neck is available. any market that sells hamachi sashimi should have the neck also. ask them.

      in s.f. check Uoki k. Sakai, 1656 Post ST. (415)921-0515, nijiiya doesn't carry fish.i hear.

      1. Not in SF but in Cupertino there's Marukai, and in Sunnyvale Hankook Market. Salmon (Sake) collar is more readily available, or halibut but I have seen hamachi on occasion.

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        Hankook Market
        1450 Monument Blvd, Concord, CA 94520

        1. Nijiya Market has them. Just get there early in the morning especially on weekends since they are gone pretty fast.

          1. I get my Hamachi Kama at Njiya Market (just a few blocks from me). I was there today and saw something I had not seen: they had one kama packaged with one "ara"? Never heard of Hamachi Ara. Package said it was collar and bone". The Ara looked like a kind of thin sheet. It was folded over so hard to see. Could find no reference to it on the internet. Anyone know what it is and how to use it?

            Njjiiya also has Salmon Kama - a few dollars cheaper than Hamachi. The same cut and the same cooking technique as Hamachi. I have tried it and it IS tasty but beware it is pretty fatty (fattier than Hamachi) and it can be a bit of a "fat hit" of you are sensitive to that.

            If you never made it at home before it works VERY well with a cast iron grill pan. Very simple. Just rinse it and pat dry. Sprinkle some coarse salt and, if you like, some soy sauce, and cook it in the grill pan for a few minutes per side. You want a nice char on it. You shouldn't need to oil the grill pan as there is sufficient fat on the fish itself.

            If you lack a grill pan a broiler (i have used my toaster oven broiler to try a different technique. Had it close to the broiler element and the door part open so it wasn't a full baking environment. After getting a nice char flip it over and repeat.

            A bit of fresh squeezed lemon after it is cooked is a pleasant accompaniment.

            2 Replies
            1. re: EmmJay

              In this case "ara" means scraps, which might be used for nitsuke or soup.

              1. re: Glicoman

                Thanks Glicoman! The piece DID look kind of "scrappy". I think I will try my hand at some nitsuke (never made it before) and see how it works. It will give me another reason for using my donabe!