Grilled Yellowtail Collar (Kama)
Grilled Yellowtail Collar, known as 'Kama' in Japanese, is a prized dish consisting of the collar (the area behind the gills and including the pectoral fins) of the yellowtail fish (Hamachi). It is typically seasoned simply with salt and grilled until the skin is crispy and the meat is tender and rich. This dish is a staple in Japanese cuisine and is also popular in izakayas and sushi restaurants worldwide.
🍽️ Nutrition at a glance
This dish is high in protein and healthy fats, particularly omega-3 fatty acids, while being virtually carbohydrate-free. A typical serving provides a good source of B vitamins, selenium, and phosphorus, with a calorie range of approximately 250-350 kcal.
Nutrition breakdown
| Calories | 320 kcal |
| Protein | 34 g |
| Carbs | 0 g |
| Fat | 20 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | 450 mg |
| Vitamin B12 | 8.5 mcg |
| Niacin (B3) | 12 mg |
| Selenium | 68 mcg |
| Phosphorus | 350 mg |
| Omega-3 (EPA+DHA) | 2.5 g |
| Potassium | 420 mg |
| Vitamin D | 6.2 mcg |
| Magnesium | 45 mg |
Per 1 collar (approximately 200 g) · estimated, varies by recipe
💡 What's interesting
Culturally, the 'kama' cut is considered a delicacy because it comes from a flavorful, fatty part of the fish that is often overlooked in Western butchery. Nutritionally, it's a standout for its exceptionally high concentration of heart-healthy EPA and DHA omega-3s.
