Broiled Hamachi Collar
Courtesy of Lobster Place/Cull & Pistol Test Kitchen
It wasn’t until very recently that we discovered just how amazing hamachi collars taste. Normally, our sushi chefs would butcher our yellowtails and break down the loins into sashimi and sushi pieces. The meat from the bones and collars would then be scraped off and used for our spicy rolls. It wasn’t until we came across a recent article about the amazing flavor of hamachi collars that we decided to set one aside and slide it into the broiler. The result of that experiment was easily our greatest seafood discovery of 2012! The collars exterior flesh cooked up crispy while the interior flesh was perfectly moist with a sweet, succulent, fatty flavor. As a matter of fact, we loved them so much that we’re now selling them on a consistent basis at our seafood counter. They get snatched up quickly though so give us a call if you need one set aside! Enjoy the recipe and please pass along any feedback or other recipe ideas if you have them.
- 1 Hamachi Collar
- Sea Salt
- Lime Wedge
Preheat broiler. Sprinkle hamachi collar on all sides with a generous amount of salt (around ½ Tblsp). Place the collar in the broiler for approximately 20 minutes or until the flesh is crispy and a deep dark brown. Remove from the broiler, squeeze lemon over the top and dig in.