Deirdre Bourdet. Offbeat Eats: Chicken Wings of the Sea: Introducing Fish Necklaces | Food
In Japan, this succulent cup is known as kama and highly regarded as an inexpensive grilling protein; in the United States, most fishermen just throw it away with the fish heads.
I think that might change, as more and more Americans are discovering the joys of hamachi kama (grilled yellow tail collar) in good Japanese restaurants. Hamachi kama tends to deliver the most fish per dollar to sushi restaurants, costing between $ 12 and $ 20 for a big pile of yellowtail flounder.
I will often share one with another person for a satisfying appetizer or order mine as a light dish. Sushi Haku in Napa serves the classic Japanese version, simply grilled with a ponzu sauce, and Eiko offers one with a small soba noodle salad underneath. Before the pandemic, Acacia House served up a phenomenal hamachi necklace slowly cooked with spicy olive oil, and I hope they bring it back.
Hamachi / Yellowtail necklaces are the easiest type of necklace to find. Eiko’s fish counter in Oxbow Market often has individual fresh ones ready to grill, Osprey Market carries frozen bags and most Asian grocery stores stock them in the freezer section as well, but I noticed that salmon necklaces were starting to make an appearance lately, too. As with other beloved falls, if enough consumers ask to buy them, we will find them more easily.
I like to grill the hamachi necklaces over medium heat with just sea salt and no added oil. The rich flesh gives a lot of itself and crunches wonderfully without special treatment.