Hamachi, or yellowtail, is a popular cut of fish in the realm of sushi. While the meat from the body of the fish is most familiar to sushi lovers, there’s a part of the fish that doesn’t get much fanfare and often goes unnoticed. My friend’s Japanese father-in-law told him it’s the most underrated part of the fish. Odds are, you’ve probably seen it listed as an appetizer on the menu, but are unsure of what to make of it.
That part would be the collarbone. The dish is called hamachi-kama and it’s usually pan-fried with a dash of salt. It also happens to be one of my favorite foods. The meat that surrounds the collarbone is flaky and melts in your mouth. The flavor is bold and all it needs is a touch of salt to bring out it’s essence. It’s a meal that doesn’t need much spice or fixings. In fact, the simpler, the better.
It’s also easy to cook, but might be hard to find. I managed to pick one up at the Japanese supermarket.
Set the heat to medium and coat the pan with a bit of oil. Sprinkle a dash of salt to both sides of the meat. Cooking time will depend on the thickness of the meat. It took me about seven minutes on each side. The shape of the collarbone can make it difficult to cook in a pan, so I recommending chopping it up into smaller pieces.
While it’s got fantastic flavor, it’s a boring looking cut of fish. If the skin was left on, make sure it’s facing up. Top with a bit of green garnish such as green onions and a few extra sprinkles of salt.