If you’ve never tried hamachi collar, you’re missing out on one of Japanese cuisine’s best-kept secrets. This humble cut of fish, often overlooked in Western markets, has earned a devoted following amongst seafood enthusiasts who understand that some of the most flavourful parts of any fish hide in unexpected places. Rich, fatty, and utterly delicious, this particular delicacy offers an eating experience that transforms sceptics into believers with just one bite.

What Exactly Is Hamachi Collar?

Hamachi, or Japanese yellowtail, ranks amongst the most prized fish in Japanese cuisine. The collar refers to the cut taken from directly behind the fish’s head and gills, where the body meets the skull. Think of it as the fish equivalent of a pork or lamb collar: a working muscle that develops exceptional flavour through constant use.

This triangular section contains some of the fattiest, most flavourful meat on the entire fish. Because the yellowtail uses these muscles constantly for swimming, the meat develops a rich texture and accumulates beneficial omega-3 fatty acids. What makes yellowtail collar particularly special is the perfect balance between lean protein and luxurious fat that melts on your tongue.

Why Chefs and Diners Love This Cut

The appeal of this Japanese delicacy extends far beyond its taste. Several factors contribute to its growing popularity:

Exceptional value

Whilst premium hamachi fillets command high prices, collars often cost significantly less despite offering comparable or superior flavour

Rich, buttery texture

The high fat content creates an almost decadent mouthfeel that rivals the finest cuts of tuna

Versatility

Whether grilled, baked, or broiled, this cut adapts beautifully to various cooking methods

Sustainable choice

Using the collar means making the most of the entire fish, reducing waste in an industry where sustainability matters increasingly

As one Singapore-based chef explains: “The hamachi kama (that’s the Japanese term) offers incredible value. You get restaurant-quality flavour at a fraction of the price, and customers absolutely love the interactive experience of eating around the bones.”

How to Prepare Yellowtail Collar at Home

Cooking this delicacy at home requires minimal effort but delivers maximum reward. The traditional Japanese preparation method, shioyaki, involves simply salting and grilling the fish.

Here’s a straightforward approach:

• Remove the collar from refrigeration 20 minutes before cooking to bring it to room temperature
• Pat the surface completely dry with kitchen paper
• Season generously with sea salt on both sides. Don’t be shy, as the salt enhances rather than overwhelms the natural flavour
• Preheat your grill or oven to high heat (around 220°C)
• Cook for 6-8 minutes per side, depending on thickness, until the skin crisps and the flesh turns opaque
• Finish with a squeeze of fresh lemon or lime juice

The result? Crispy, caramelised skin giving way to succulent, tender meat that practically falls off the bone. The interplay between the charred exterior and rich interior creates a complexity that simple fillets rarely achieve.

The Singapore Scene and Beyond

Singapore’s culinary landscape has embraced this Japanese favourite with enthusiasm. Local izakayas and Japanese restaurants frequently feature grilled hamachi collar on their menus, often as a signature dish that draws repeat customers.

“In Singapore, we’ve seen tremendous growth in demand for hamachi kama over the past five years,” notes a seafood distributor familiar with the market. “Diners are becoming more adventurous and appreciate the authentic, traditional cuts beyond just sashimi and teriyaki.”

The preparation styles vary across establishments. Some serve it simply grilled with daikon and ponzu sauce, whilst others incorporate local flavours, adding sambal or tamarind-based glazes that create fusion magic. The adaptability of this prized cut makes it perfect for experimentation whilst respecting its essential character.

Tips for First-Time Diners

If you’re ordering this dish for the first time, here’s what to expect:

Use your hands

Don’t feel awkward about getting tactile. The meat near the bones requires fingers for optimal extraction

Take your time

This isn’t fast food. Savour each morsel and explore different areas of the collar, as the flavour varies throughout

Don’t skip the crispy bits

The charred, crispy skin and small crunchy pieces offer textural contrast that completes the experience

Pair wisely

A cold Japanese beer or crisp sake complements the richness beautifully

Why You Should Try It

Beyond the culinary appeal, there’s something deeply satisfying about enjoying a less conventional cut of fish. It connects you to a more traditional, waste-conscious approach to eating seafood. The yellowtail collar represents everything wonderful about Japanese food culture: respect for ingredients, simplicity in preparation, and the pursuit of umami-rich flavour.

Whether you encounter it at a restaurant or decide to prepare it at home, this experience offers rewards that extend beyond simple sustenance. It’s about discovering that sometimes the most memorable meals come from the parts others ignore, about understanding that true flavour often requires a bit more effort to access, and about appreciating the wisdom of culinary traditions that have celebrated these cuts for centuries.

For anyone serious about exploring Japanese cuisine or simply seeking their next favourite seafood dish, few choices deliver more satisfaction than perfectly grilled hamachi collar.