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Home » Recipes » Seafood

Hamachi Kama Recipe (Yellowtail Collar) - Cooked 2 Ways

Published: Apr 4, 2023 · by tsw · This website uses affiliate links which may earn a commission at no additional cost to you.

Deliciously sweet and juicy Hamachi Kama served with a side of tangy ponzu sauce. Two different cooking methods, both produce amazing results.

Serving of Hamachi Kama with dipping sauce.
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What is Hamachi Kama?

Hamachi kama is the collar portion of the yellowtail fish. Often confused with yellowfin tuna, yellowtail is in fact part of the jack family of fish, called Japanese amberjack.

If you've had cooked hamachi fish, you'll know that the fish is firm and meaty.  You would never guess that yellow collars comes from the same fish. 

The hamachi kama is the area between the gills and the pectoral fins.  This portion is quite possibly the most rich and succulent part of this fish and any fish.

From the appearance of fish collars, it may seem like there isn't much there, but there is a surprising amount of meat in this area.

Hamachi kama is incredibly juicy, flaky, tender and sweet.  The high-fat content in the collar portion of Hamachi is credited for its distinguished texture and flavor that sets it apart from the rest of the fish.

Is it Easy to Make Hamachi Kama at Home?

This Hamachi Kama recipe is as easy and fool-proof as it gets.  The flesh of fish collars is encased in bones and cartilage, which means it can handle a little overcooking without drying out. 

Add in the fact that this area is rather fatty, it provides even more flexibility with cook time.  No more dry fish!  In fact, it is so easy to cook at home, you'll second guess ever ordering it at a restaurant again. 

There are two different cooking methods for hamachi kama I view as the easiest to achieve in a home kitchen - using an air fryer or a skillet.  One method has a slight advantage over the other. Continue reading for my preferred cooking method.

How to Cook Yellowtail Collar

No matter which cooking method you use, preparing hamachi kama are the same.  If they are frozen, defrost them in the fridge overnight or in a water bath until they are fully defrosted. 

Rinse each piece and pat dry with a paper towel.  Lightly season both sides with salt.

Prepared Hamachi Kama ready for cooking.

A) Air Fryer Method

Place hamachi kama in a single layer in the air fryer, skin side up.  Air fry at 400°F for 8 minutes.  If your air fryer doesn’t go as high as 400°F, set it at maximum temperature and add a few minutes to the cook time. 

After 8 minutes, carefully flip each piece so that they are skin side down.  Air fry for another 8 minutes.  Your cook time may vary depending on your air fryer and the size of the hamachi kama.  Cut into the thickest part to check for doneness. 

Cooking Hamachi Kama in an air fryer.

B) Pan Frying Method

Use any skillet that has a lid and heat the pan over high heat.  Add 1 tablespoon of oil and swirl it around until the bottom is well coated. 

Allow the oil to heat up until it starts to smoke.  Add the hamachi kama to the pan, skin side down in a single layer.  Cover and turn the heat down to medium-low.

Pan frying yellowtail collars.

1) Allow it to cook covered for 8 minutes.  Don’t open the lid during this time.  There will be a lot of steam built up inside, which cooks the fish on all sides and keeps it moist. 

Pan frying yellowtail collars.

2) When the 8 minutes are up, remove the lid, carefully flip each piece and put the lid back on.  Allow it to cook for another 8 minutes, or until it is cooked through.  Your cooking time may vary depending on the size of your yellowtail collars.

What is the Best Way to Cook Hamachi Kama?

Air frying and pan frying both produce great results.  I pan fried hamachi kama for many years until I bought my first air fryer. 

On weekends, I would treat family and friends to grilled hamachi kama for a special gathering. No doubt grilled yellowtail collars have a special roasted flavor that can't be replicated.

However, air frying has proven its superiority and it's my primary way of cooking yellowtail collars.  Aside from how effortless it is, air frying produces more browning. The surface and the skin are crispier, and the meat is juicier. An added bonus are crispy fins.

If you don’t own an air fryer, pan frying also gives you a great dish.  A benefit of pan frying is that you can cook much larger batches, especially if you get a couple of large skillets cooking at one time. 

Can you tell which one of these hamachi kama was pan-fried in the image below?  (Hint: It’s the one on the left.)

Hamachi Kama with lemon wedges.
Hamachi Kama on the far left was pan fried and the other two were air fried.

Notice how the hamachi kama on the left is only browned on the parts that made contact with the skillet. The two on the right (which have been air fried) have even browning on all surfaces. It may be a small difference, but you can taste the difference.

Hamachi Kama Recipe (Yellowtail Collar) - Cooked 2 Ways

Author: tsw
Servings: 4
Prep: 5 minutes mins
Cook: 16 minutes mins
4.9 from 39 votes
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Ingredients
  

  • 3-5 yellowtail collars
  • ¼ teaspoon salt

Instructions

  • Prepare the hamachi kama by giving it a good rinse, then pat dry with a paper towel.
  • Lightly salt both sides of the yellowtail collars.

Air Fryer Method

  • Place the hamachi kama in the air fryer, skin side up. Set to 400°F (or as high as your air fryer will go) and air fry for 8 minutes.
  • Flip each piece so that it is skin side down. Air fry for another 8 minutes at 400°F.

Pan Frying Method

  • Heat a skillet over high heat. Add a tablespoon of oil and swirl it around the pan until the bottom is well coated.
  • Turn the heat down to medium-low and carefully place each piece of hamachi kama in the pan, skin side down.
  • Cover the pan with a lid and allow it to cook for 8 minutes.
  • Carefully flip each piece of hamachi kama. Cover and allow it to cook for another 8 minutes.
Did you make this recipe?Tag @theseasonedwok or #theseasonedwok so we can enjoy your creations too!

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  1. Chieko says

    May 02, 2025 at 9:12 am

    I'm Japanese. This is amazing. My mom and I loved making this. Please, come over..

    Reply
  2. DANA says

    March 26, 2024 at 8:36 am

    My family loves hamchi kama and usually it cost around 25.00 bucks to get it at sushi restaurants in san diego, I live in Redondo Beach and my local place had it on sale for 7.99 so I went there 4 times in one week for dinner.

    Reply
    • tsw says

      March 26, 2024 at 9:44 am

      If I ever saw it for $7.99 I would go 4 times as well!

      Reply
  3. George Taruc says

    September 19, 2023 at 6:57 am

    My local Asian grocery sells halibut collar. I tried this and it was delicious.

    Reply
  4. Lana says

    July 14, 2023 at 8:27 am

    Can you make this with any other (perhaps less mercury) fish?

    Reply
    • tsw says

      July 14, 2023 at 9:00 am

      Hi Lana, that's a good question! I'm going to update my recipe to include this info. You can use salmon collar as a well. Exactly the same method from above. I actually like using salmon when I can find it. Every now and then my local Sprouts Farmers Market will have it. You have to ask at the seafood counter as it isn't on display and they'll cut it for you.

      Reply

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