Table of Contents

What is Salmon Kama? A Complete Guide to This Delicious Japanese Delicacy

Salmon is one of the most beloved fish worldwide, prized for its rich, buttery flavor and impressive health benefits. But while most people are familiar with salmon fillets or sushi-grade cuts, there’s a hidden gem that many overlook—salmon kama!

So, what is salmon kama exactly? This often-overlooked cut, also known as sake kama, is the collar of the salmon, located between the head and the body. It’s packed with flavor, tender meat, and healthy fats, making it a sought-after delicacy in Japanese cuisine.

In this article, we’ll explore everything about salmon kama—its anatomy, health benefits, cooking methods, and even where to buy it. Whether you’re a foodie, a home cook, or someone looking to try something new, this guide will show you why salmon kama deserves a spot on your plate.

Introduction to Salmon Kama

What is Salmon Kama?

Simply put, salmon kama is the collar of the fish—the area just behind the head and around the gills. This cut includes a good amount of skin, bone, and, most importantly, incredibly tender and fatty meat. Unlike the leaner fillets, the collar is known for its rich flavor and juicy texture, making it a favorite among seafood lovers.

In Japanese cuisine, sake kama (鮭かま) is often served grilled or broiled, seasoned simply with salt, soy sauce, or miso. It’s a popular dish in izakayas (Japanese pubs) and sushi restaurants, where it’s valued for its balance of crisp skin, soft flesh, and deep umami taste.

Why is Salmon Kama a Prized Cut?

Despite its incredible flavor and texture, salmon kama is often underrated. Many home cooks are unaware of this cut, as supermarkets typically sell fillets rather than collars. However, those who’ve tried it know that the fatty, succulent meat near the bone is unlike any other part of the fish.

Here’s why salmon kama stands out:

Flavor Explosion: The high-fat content gives it an ultra-rich, buttery taste.
Juicy and Tender: Unlike fillets, which can dry out if overcooked, kama stays moist and tender.
Crispy Skin Appeal: When grilled, the skin turns beautifully crisp, adding to the dish’s texture.
Sustainability: Eating the whole fish, including the collar, reduces waste and supports sustainable seafood practices.

Common Names and Variations

While salmon kama is a well-known term in Japanese cuisine, other cultures and regions have their own names for similar fish collar cuts:

Sake Kama (Japanese): Specifically refers to salmon collar.
Hamachi Kama (Japanese): Collar from yellowtail, another popular fish in Japan.
Tuna Collar: Found in sushi restaurants, often grilled or broiled.
Fish Collars (General): Used for various large fish, including cod and snapper.

No matter what you call it, salmon kama remains one of the most flavorful and delicious parts of the fish. Stay tuned as we explore its anatomy, health benefits, and the best ways to cook this underrated delicacy!

The Anatomy of Salmon-kma

Where is the Salmon Collar Located?

The salmon collar, also known as sake kama, is found just behind the head and gills, connecting to the upper body of the fish. This section contains a mix of skin, cartilage, and tender meat.

Unlike the fillet, which is taken from the sides of the fish, the collar sits near the pectoral fins and jawline. Since this area is rich in connective tissue and fat, it produces a more succulent texture when cooked.

Why is Salmon-kma One of the Fattiest Parts?

The high-fat content of salmon kama makes it a prized cut. Since this part of the fish works less than the tail or fillet, it retains more intramuscular fat and collagen. This results in a buttery texture that stays moist even when grilled or broiled.

Additionally, the natural fat in salmon collars is high in omega-3 fatty acids, which contribute to both flavor and health benefits. The fat-to-meat ratio also helps develop a crispy exterior when grilled while keeping the inside tender and juicy.

Comparing Salmon-kma with Other Fish Collars

Though salmon-kma is one of the most popular fish collars, many other fish have similar cuts, each with its unique flavor:

Hamachi Kama: The collar from yellowtail is another Japanese favorite, known for its mild, buttery taste.
Tuna Kama: Tuna collars are denser and meatier, making them ideal for grilling.
Cod Collar: A less fatty option with a more delicate, flaky texture.
Snapper Collar: A favorite in Southeast Asian cuisine, often deep-fried or grilled with spices.

Each of these fish collars shares the same rich texture and high-fat content as salmon kama, making them excellent choices for grilling and roasting.

Health Benefits of Salmon Kama

Nutritional Profile of Salmon Kama

Eating salmon kama is not only a treat for the taste buds but also a nutritional powerhouse. This cut of salmon is loaded with essential nutrients, including:

Omega-3 Fatty Acids: Known for reducing inflammation and supporting heart health.
Vitamin B12: Helps maintain energy levels and brain function.
Vitamin D: Supports bone health and immune system function.
Protein: Provides essential amino acids for muscle repair and growth.
Potassium and Iron: Important for heart function and oxygen circulation in the blood.

Compared to leaner fish cuts, salmon kama contains more healthy fats, making it an excellent option for those following a balanced or ketogenic diet.

How Salmon Kama Supports Heart Health

One of the biggest health advantages of salmon kama is its high omega-3 content. Omega-3 fatty acids play a crucial role in:

Lowering bad cholesterol levels and reducing the risk of heart disease.
Improving blood circulation by reducing blood clot formation.
Supporting brain health, especially for memory and cognitive function.

Regularly eating fatty fish like salmon has been linked to lower blood pressure and improved heart function, making salmon kama a great addition to a heart-healthy diet.

Comparing Salmon Kama to Fillets and Other Cuts

Many people wonder, what is salmon kama? and how it compares nutritionally to salmon fillets or steaks. Here’s a quick comparison:

Feature	Salmon Kama	Salmon Fillet	Salmon Belly
Fat Content	High	Medium	Very High
Texture	Tender	Firm	Buttery
Best Cooking Method	Grilled/Broiled	Baked/Sautéed	Raw/Seared
Collagen Content	High	Low	Moderate

Since salmon kama has both lean meat and fatty portions, it offers the best of both worlds—a mix of tenderness and crispiness when cooked properly.

For those looking to increase their omega-3 intake while enjoying a delicious meal, salmon-kma is an excellent choice.

How to Cook Salmon Kama

Traditional Japanese Preparation Methods

Salmon-kma is a prized cut in Japanese cuisine, often grilled, broiled, or lightly fried to bring out its natural flavors. The high-fat content keeps the meat juicy, while the skin crisps up beautifully when cooked over high heat.

Here are the most popular Japanese cooking methods:

Shioyaki (Salt-Grilled): Simply seasoned with sea salt and grilled until golden brown.
Teriyaki-Style: Marinated in soy sauce, mirin, and sugar before grilling.
Miso-Glazed: Brushed with a sweet miso paste and broiled.
Ponzu-Drizzled: Grilled and served with citrusy ponzu sauce for a tangy kick.

Each of these methods enhances the rich, buttery taste of salmon-kma while keeping the preparation quick and easy.

Marinades and Seasonings for Salmon Kama

The natural fat in salmon collars makes them perfect for absorbing marinades. Here are some simple yet flavorful options:

Soy Sauce & Sake: A classic Japanese marinade with umami depth.
Garlic Butter & Lemon: Adds a mild, rich flavor with a citrusy touch.
Miso & Honey: A slightly sweet, savory glaze that caramelizes beautifully.
Chili & Lime: A spicy and zesty combination for a bold flavor profile.

For the best results, marinate salmon-kma for at least 30 minutes before cooking. This allows the flavors to penetrate the fish while keeping it moist.

Step-by-Step Grilled Salmon Kama Recipe

Ingredients:

2 pieces of salmon kama
1 tbsp sea salt
1 tbsp soy sauce
1 tbsp sake (or white wine)
Lemon wedges (for serving)

Instructions:

Pat the salmon-kma dry with a paper towel to remove excess moisture.
Rub with sea salt, ensuring even coverage.
Drizzle with soy sauce and sake, then let it rest for 15 minutes.
Preheat the grill to medium-high heat. If using an oven, set it to broil.
Place the salmon-kma on the grill, skin-side down, and cook for 5-7 minutes per side until crispy and golden.
Serve with lemon wedges and enjoy!

Alternative Ways to Cook Salmon Kama

If you don’t have access to a grill, don’t worry! You can still enjoy salmon-kma using these methods:

Oven-Broiled: Place on a lined baking sheet and broil for 8-10 minutes.
Pan-Fried: Cook in a hot skillet with a bit of oil for a crispy finish.
Air Fryer: Set at 375°F and cook for about 10 minutes, flipping halfway through.
Sous Vide: Slow-cook in a vacuum-sealed bag at 130°F for ultra-tender meat.

For more delicious Japanese recipes, check out our [grilled fish recipe collection] (insert link here if applicable).

How to Serve and Eat Salmon Kama

Best Sauces and Accompaniments

Although salmon-kma is delicious on its own, pairing it with the right sauces and sides can elevate the dish even more. Here are some traditional accompaniments:

Ponzu Sauce: A citrusy soy-based sauce that enhances umami flavors.
Grated Daikon (Radish): Adds a fresh, slightly spicy contrast.
Wasabi & Soy Sauce: A bold combination for dipping.
Miso Soup: A classic Japanese pairing that balances flavors.
Steamed Rice: A simple side that complements the rich fish.

How to Eat Salmon Kama Properly

Since salmon-kma contains bones, eating it requires a bit of technique. Follow these steps to fully enjoy this flavorful cut:

Use chopsticks or a fork to pull apart the tender meat from the bone.
Be mindful of small bones as you eat—most are large and easy to remove.
Don’t waste the crispy skin! It’s packed with flavor and rich in healthy fats.
Squeeze some lemon or ponzu sauce over the meat for a fresh, zesty touch.

Popular Side Dishes to Pair with Salmon Kama

For a balanced and satisfying meal, serve salmon-kma with:

Japanese Pickled Vegetables: A tangy contrast to the rich fish.
Miso-Glazed Eggplant: A savory vegetable side.
Soba Noodles: A light and refreshing complement.
Steamed Edamame: A simple and healthy appetizer.

Now that you know what salmon-kma is and how to serve it, you’re ready to enjoy this delicious Japanese delicacy at home!

Where to Buy Salmon Kama

Best Places to Find Salmon Kama

If you’re wondering what is salmon-kma and where to buy it, the good news is that it’s more accessible than you might think. Although it’s not as common as fillets, you can find high-quality salmon collars at:

Japanese and Asian Markets: Stores like H Mart, Mitsuwa, and local fish markets often sell sake kama.
Seafood Specialty Stores: Many fish markets carry collars, especially if you ask the fishmonger directly.
Online Seafood Retailers: Websites like Yama Seafood or Catalina Offshore Products offer frozen and fresh salmon–kma.
Wholesale Markets: Stores like Costco or Restaurant Depot may carry bulk seafood options, including fish collars.

When shopping, look for bright, firm flesh with a slight sheen. Avoid any cuts that appear dull or have a strong fishy odor, as these may not be fresh.

How to Choose High-Quality Salmon Kama

Selecting the best salmon–kma ensures a better taste and texture. Here’s what to check:

Freshness: Look for moist, slightly translucent meat without discoloration.
Skin Condition: The skin should be smooth and intact, not dry or peeling.
Sourcing: If possible, choose wild-caught salmon over farmed for better flavor and nutrition.
Frozen vs. Fresh: Frozen salmon-kma is often flash-frozen at peak freshness, making it a great option if fresh isn’t available.

For the best experience, always buy from trusted seafood suppliers to ensure you’re getting the freshest product available.

Salmon Kama in Japanese Cuisine and Culture

Why is Salmon Kama a Hidden Gem in Japanese Cuisine?

Although fillets are more popular, salmon-kma is considered a hidden treasure in Japanese cooking. This is because the collar contains some of the most flavorful and tender meat, yet many people overlook it.

In Japan, sake kama is a common dish in izakayas (Japanese pubs) and high-end sushi restaurants. Due to its rich fat content and umami flavor, it is often simply grilled with salt (shioyaki) or broiled with miso glaze to highlight its natural taste.

Many chefs and home cooks prefer collars because they offer a perfect balance of meat, fat, and crispy skin, making them a satisfying alternative to fillets. Plus, using the whole fish—including the collar—aligns with Japan’s nose-to-tail philosophy, which values reducing waste in food preparation.

Salmon Kama in Sushi Restaurants

If you’ve ever dined at a sushi restaurant, you may have seen salmon-kma on the menu. Here’s how it’s often served:

Grilled with Lemon and Ponzu: A simple, citrusy preparation.
Teriyaki-Glazed: Cooked with a sweet soy-based sauce.
Lightly Fried (Karaage Style): A crispy, golden-brown alternative.
In Ramen or Rice Bowls: Some restaurants serve grilled sake kama over rice or in brothy noodle dishes.

This underrated seafood cut is beloved in Japan, yet it’s still gaining popularity in other countries. If you see salmon-kma on a menu, don’t hesitate to try it—you might discover your new favorite seafood dish!

Frequently Asked Questions (FAQs) About Salmon Kama

Many people have questions about what is salmon kama? and how it compares to other cuts of fish. Here are some frequently asked questions to help clarify:

What Does “Kama” Mean in Japanese Cooking?

In Japanese cuisine, “kama” (かま) refers to the collar of a fish, which is the fattier, more flavorful section located behind the head.

Is Salmon Collar a Healthy Choice?

Absolutely! This cut is rich in omega-3s, packed with protein, and provides essential vitamins like B12 and D, which support heart and brain health.

How Does Salmon Collar Differ from Other Cuts?

Compared to fillets, collar meat is juicier and more tender due to its high-fat content. It also develops a crispy skin when grilled or broiled.

What Are the Best Ways to Eat It?

Simply use chopsticks or a fork to separate the meat from the bone. Many enjoy dipping it in ponzu sauce or squeezing fresh lemon over it.