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What Part of the Fish is Kama? A Complete Guide to This Delicacy

Introduction

If you’ve ever dined at a Japanese restaurant or explored seafood markets, you might have come across the term kama. But what part of the fish is kama exactly? This often-overlooked cut is a hidden gem, packed with flavor, rich texture, and incredible versatility in the kitchen.

In this guide, we’ll dive deep into everything you need to know about fish kama—what it is, which fish have it, how it tastes, the best ways to cook it, and why it’s a must-try for seafood lovers. By the end of this article, you’ll be ready to cook, enjoy, and fully appreciate this delicious cut.

Understanding What Part of the Fish is Kama

What is Kama? The Overlooked Fish Collar Cut

Kama refers to the collar of a fish—the meaty, fatty section located just behind the head and beneath the gills. It includes part of the fish’s cheek, jaw, and collarbone area, making it one of the most tender and flavorful cuts. This section is particularly prized for its high-fat content, which results in a rich, buttery texture when cooked.

Unlike fillets or steaks, which are more commonly used in everyday cooking, kama is considered a specialty cut. It’s often served in Japanese cuisine, typically grilled or broiled, allowing the natural oils and fat to enhance the taste.

The Origin of the Term “Kama” in Japanese Cuisine

In Japanese, kama (カマ) literally means “collar” or “jaw.” This term is most commonly associated with hamachi kama (yellowtail collar) and sake kama (salmon collar), though many fish have a collar cut that can be used in cooking.

The tradition of eating kama comes from Japan’s nose-to-tail philosophy, which emphasizes using every part of the fish to minimize waste. Over time, kama has become a delicacy, particularly in sushi bars and izakayas, where it’s often grilled with salt and served with a wedge of lemon or ponzu sauce.

Why is Kama Less Commonly Known?

Despite its incredible flavor, fish kama isn’t as well-known as fillets or steaks. Here’s why:

Limited Availability: Since each fish has only one collar on each side, it’s not as widely available in grocery stores as fillets.
Less Familiar to Home Cooks: Many people don’t know how to cook kama or assume it’s too difficult to prepare.
Mostly Used in Restaurants: Many sushi restaurants and Japanese eateries feature kama on their menus, but it hasn’t become a staple in Western home kitchens—yet!

However, as more people discover the richness and affordability of kama, it’s gaining popularity among seafood enthusiasts.

What Fish Have Kama? Exploring the Best Fish for This Cut

Kama is found in many fish, but not all collars are created equal. Some have a richer flavor, while others are leaner or more delicate. If you’re wondering, what part of the fish is kama, it’s the fatty, meaty section just behind the head. Below, we’ll explore the most popular fish varieties that offer this delicious cut.

Salmon Kama: The Most Popular Fish Collar Cut

(sake) is one of the best fish for kama because of its high-fat content and rich, buttery texture.

Salmon–kma is widely enjoyed in Japanese cuisine, often grilled or broiled with a light seasoning of salt. The natural oils in the collar keep the meat juicy, making it an ideal cut for those who love moist, flavorful fish.

This cut is not only delicious but also nutritious, packed with omega-3 fatty acids, protein, and essential vitamins. It’s a budget-friendly option too—since most people opt for fillets, the collar is often cheaper yet equally delicious.

Hamachi Kama: The Yellowtail Collar

If you’ve ever been to a sushi bar, chances are you’ve seen hamachi kama (yellowtail collar) on the menu. Yellowtail is a type of Japanese amberjack, and its collar is one of the most prized cuts. Hamachi kama has a perfect balance of fat and firm flesh, making it one of the most sought-after fish collars.

The flavor is mild yet rich, and when grilled, it develops a slightly crispy skin with tender, juicy meat inside. Many Japanese restaurants serve it with a squeeze of lemon or a side of ponzu sauce to enhance its natural umami.

Other Fish with Kama (Tuna, Snapper, and More)

While salmon and yellowtail are the most common choices, many other fish have delicious collars worth trying:

Tuna Kama – Less common but incredibly flavorful. Tuna collars are larger and meatier, often seared or slow-cooked to enhance their taste.
Snapper Kama – A leaner choice with sweet, delicate flesh. It’s perfect for grilling or frying.
Black Cod Kama – High in fat, making it exceptionally tender and buttery when cooked.

Each type of kama has its own unique texture and taste, but all share one thing in common—they’re incredibly rich and flavorful. In the next section, we’ll discuss why kama is a favorite among seafood lovers and how its taste compares to other fish cuts.

The Taste and Texture of Kama – Why It’s a Favorite Among Seafood Lovers

Kama is often called the best-kept secret of the fish—and for good reason! Unlike fillets, which can sometimes dry out when cooked, fish kama remains juicy, tender, and full of flavor. But what exactly makes its taste and texture stand out?

Flavor Profile: Rich, Buttery, and Tender

If you’re wondering what part of the fish is kama, it’s the fattier, more marbled section near the head. This natural fat gives kama a buttery, melt-in-your-mouth quality that seafood lovers can’t get enough of.

Salmon kama has a deep, rich flavor with a slightly sweet, smoky taste when grilled.
Hamachi kama is milder but still incredibly tender and juicy.
Tuna kama offers a more robust, meaty taste, perfect for those who enjoy heartier fish.

Texture: The Perfect Balance of Fat and Firmness

One of the best things about kama is its texture. It’s firm enough to hold its shape when cooked but still soft and moist inside. The skin crisps up beautifully when grilled, adding a satisfying crunch that contrasts perfectly with the delicate meat.

Unlike fillets, which can sometimes be flaky or dry, kama stays juicy thanks to its high-fat content. This makes it an ideal cut for grilling, broiling, or roasting—it’s almost impossible to overcook!

How Kama Compares to Other Fish Cuts

How does kama stack up against other popular fish cuts? Here’s a quick comparison:

Fish Cut	Texture	Flavor	Best Cooking Method
Kama (collar)	Moist, tender, and fatty	Rich, buttery, slightly smoky	Grilled, broiled, roasted
Fillet	Leaner, sometimes dry	Mild, varies by fish	Baked, pan-seared, grilled
Belly	Soft, very fatty	Intense umami, rich	Sashimi, grilled, slow-cooked
Loins/Steaks	Firm, meaty	Strong, bold	Grilled, baked, pan-seared

Compared to fillets or steaks, kama is far juicier and more flavorful, making it a favorite among chefs and seafood lovers alike.

Cooking Kama – The Best Ways to Prepare This Savory Cut

Now that you know what part of the fish is kama, let’s dive into the best ways to cook it. This cut is naturally rich and flavorful, so simple cooking methods work best. Whether you choose to grill, broil, or pan-sear it, kama delivers a crispy exterior and tender, juicy meat inside.

Traditional Japanese Methods of Cooking Kama

In Japanese cuisine, kama is most commonly grilled or broiled. These methods highlight its natural fat and umami flavor, creating a deliciously crispy skin and tender, flaky meat.

Shioyaki (Salt-Grilled Kama) – The fish collar is simply seasoned with sea salt and grilled over an open flame or broiler. This method lets the natural flavors shine.
Teriyaki Kama – The collar is marinated in a teriyaki glaze (soy sauce, mirin, sugar) before being grilled or broiled, giving it a sweet-savory caramelized coating.

Grilled Kama: The Most Popular Way to Enjoy It

Grilling is the best way to bring out the smoky, rich flavors of fish collar. The high fat content keeps it from drying out, making it nearly foolproof.

How to Grill Kama (Step-by-Step Guide)

Prepare the Kama: Rinse the fish collar under cold water and pat it dry.
Season Simply: Rub with sea salt and a little oil. For extra flavor, marinate it in soy sauce, garlic, and lemon juice for 30 minutes.
Preheat the Grill: Set your grill to medium-high heat.
Grill the Collar: Place the kama skin-side down on the grill. Cook for 5-6 minutes per side, or until the skin is crispy and the meat is opaque.
Serve Hot: Squeeze fresh lemon over the top and enjoy!

Broiled and Roasted Kama: Easy Alternatives

If you don’t have a grill, broiling or roasting kama in the oven is a great alternative.

How to Broil Kama:

Preheat your oven to high broil.
Place the fish collar on a foil-lined baking sheet.
Broil for 6-8 minutes per side, watching closely to prevent burning.
The skin should be golden brown and crispy when done.

How to Roast Kama:

Preheat your oven to 400°F (200°C).
Place the kama on a baking sheet and roast for 15-18 minutes.
Check for doneness by gently pulling the meat with a fork—it should flake easily.

Pan-Seared Kama: A Quick and Flavorful Option

For a crispy crust and juicy interior, try pan-searing kama.

Heat a tablespoon of oil in a skillet over medium-high heat.
Place the kama skin-side down and sear for 4-5 minutes, then flip and cook another 3-4 minutes.
Finish with a splash of soy sauce or a squeeze of lemon for extra flavor.

Best Seasonings and Sauces to Enhance Kama’s Flavor

While kama is delicious with just salt and lemon, these seasonings and sauces take it to the next level:

Ponzu Sauce – A tangy citrus-soy sauce that pairs perfectly with grilled fish.
Miso Glaze – A sweet-savory mix of miso paste, sake, and mirin.
Garlic Butter – Melted butter infused with garlic and a dash of soy sauce.

For more seafood recipes, check out our [grilled fish guide] to discover more delicious ways to cook fish at home!

The Nutritional Value and Health Benefits of Kama

Not only is kama delicious, but it’s also packed with nutrients. Whether you’re eating salmon, yellowtail, or tuna kama, this cut is loaded with essential vitamins, minerals, and healthy fats.

Omega-3 Fatty Acids and Heart Health

Fish collars are high in omega-3 fatty acids, which are known to:

– Reduce inflammation in the body
– Support heart health by lowering bad cholesterol
– Improve brain function and mood

Since kama comes from fatty fish like salmon and yellowtail, it’s an excellent source of heart-healthy fats.

High Protein and Essential Nutrients

Eating kama provides lean protein, which helps:

– Build and repair muscle tissue
– Keep you full longer, aiding in weight management
– Support healthy skin and hair

It also contains essential nutrients like:

Vitamin D – Supports bone health and immune function.
B Vitamins – Help with energy production and brain health.
Selenium – An important antioxidant that protects cells.

How Kama Fits into a Healthy Diet

If you’re looking for a nutrient-dense, low-carb meal, kama is a fantastic choice. It’s:

– Low in carbs – Perfect for keto and low-carb diets.
– High in protein – Helps maintain muscle and keeps you satisfied.
– Rich in healthy fats – Great for brain and heart health.

Best of all, it’s a sustainable option—using fish collars reduces food waste and ensures that more of the fish is utilized.

Fish collars are a delicious, nutritious, and budget-friendly way to enjoy seafood. Now that you know what part of the fish is kama, you can appreciate its rich flavor, health benefits, and versatility in cooking.

Where to Buy Kama and How to Select the Best Cut

If you’re ready to try this delicious, tender cut, you might be wondering where to find it. Since kama isn’t as common as fillets or steaks, you may need to look beyond your regular grocery store. Let’s explore the best places to buy fish collars and how to choose a high-quality cut.

Finding Kama in Supermarkets and Fish Markets

Not every supermarket carries kama, but there are a few reliable places where you can find it:

Japanese and Asian Markets – These stores often have hamachi kama (yellowtail collar) and sake kama (salmon collar) available fresh or frozen.
Local Fish Markets – Some fishmongers sell kama, especially if they specialize in whole fish cuts. If they don’t have it, ask—they may be able to set some aside for you.
Online Seafood Retailers – Many websites sell fresh and frozen fish collars, including salmon, yellowtail, and tuna. Look for reputable sellers that ship with overnight or two-day delivery to ensure freshness.
Wholesale Seafood Suppliers – If you live near a coastal city, fish wholesalers often have kama at lower prices, but you may need to buy in bulk.

Choosing High-Quality Kama: What to Look For

Now that you know where to buy fish collars, here’s how to pick the best ones:

– Freshness is key – Look for bright, moist flesh with no strong “fishy” smell. Fresh kama should have a mild ocean scent.
– Check the skin and bones – The skin should be firm and intact, while the bones should be white or light pink, not dark or discolored.
– Look for good marbling – The best kama has visible fat along the edges, which gives it a rich, buttery flavor when cooked.
– Buy frozen if necessary – If fresh isn’t available, frozen kama is a great alternative. Just make sure it’s vacuum-sealed and free from ice crystals, which can indicate freezer burn.

Can You Buy Frozen Kama? A Look at Fresh vs. Frozen Options

Fresh kama is ideal, but frozen kama is just as good if handled properly. Many seafood companies flash-freeze fish collars right after they’re caught, preserving their flavor and texture. If buying frozen, thaw it in the refrigerator overnight for the best results.

If you don’t see kama at your local store, ask the fishmonger! Many fish markets discard collars because customers don’t know about them—but now that you do, you can take advantage of this hidden treasure.

Frequently Asked Questions (FAQs) About Kama

Still have questions? Below, we’ve answered some of the most common ones people ask about kama.

What Kind of Fish is Kama?

Kama refers to the collar cut of a fish, not a specific type of fish. However, it’s most commonly found in fatty fish like:

Salmon (sake kama)
Yellowtail (hamachi kama)
Tuna
Snapper
Black cod

These fish have rich, fatty collars, making them ideal for grilling, broiling, or roasting.

Is Salmon Kama Good?

Absolutely! Salmon kama is one of the best cuts of the fish because it’s:

– Tender and juicy due to its natural fat content.
– Rich in omega-3 fatty acids, which support heart and brain health.
– Easy to cook—just season with salt and grill or broil.

If you enjoy buttery, melt-in-your-mouth salmon, you’ll love salmon kama!

What is Kama in Japanese Fish?

In Japanese cuisine, kama (カマ) means “collar” and refers to the meaty section behind the head. It’s considered a delicacy and is often grilled with salt and served with lemon in sushi bars and izakayas.

Popular Japanese kama dishes include:

Hamachi kama – Grilled yellowtail collar
Sake kama – Grilled salmon collar
Maguro kama – Tuna collar, often slow-cooked or seared

Does Hamachi Kama Have Bones in It?

Yes, hamachi kama (yellowtail collar) has some bones, but they’re easy to eat around. The meat flakes away effortlessly, and many people find the bones add extra flavor during cooking.

To eat kama, use chopsticks or a fork to gently pull the meat from the bones. The rich, fatty texture makes it well worth the effort!

How to Store and Reheat Kama Properly

Once you’ve bought or cooked kama, proper storage and reheating techniques ensure that it stays fresh and flavorful. Because kama is a fatty cut, it can retain its moisture well if stored correctly. But how do you keep it tasting as good as the day you made it? Let’s find out.

How to Store Fresh and Cooked Kama

If you’re wondering what part of the fish is kama, it’s the collar section, packed with natural oils and fat. That fat helps keep it tender, but improper storage can make it spoil quickly.

Storing Fresh Kama

Refrigeration: If you plan to cook kama within 1-2 days, store it in the coldest part of your fridge, wrapped in wax paper or plastic wrap and placed in an airtight container.
Freezing: For longer storage, freeze kama by wrapping it tightly in plastic wrap and then placing it in a vacuum-sealed bag or freezer-safe container. It can last up to 3 months without losing quality.
Thawing: When ready to cook, thaw frozen kama in the refrigerator overnight for the best texture and flavor.

Storing Cooked Kama

Refrigeration: Leftover cooked kama should be stored in an airtight container and eaten within 2-3 days for the best taste.
Freezing: While freezing cooked kama is possible, it may alter the texture. If you must freeze it, wrap it well and consume it within a month.

Best Ways to Reheat Kama Without Losing Flavor

Reheating kama the right way ensures it stays juicy and delicious. Here are the best methods:

1. Oven (Best for Keeping It Moist)

Preheat oven to 350°F (175°C).
Wrap kama loosely in foil to retain moisture.
Bake for 8-10 minutes, or until heated through.

2. Pan-Searing (Great for Crisping the Skin)

Heat a nonstick pan over medium heat with a small amount of oil.
Place kama skin-side down and cook for 3-4 minutes, then flip and heat for another 2-3 minutes.

3. Microwave (Fast but Can Dry It Out)

Place kama in a microwave-safe dish and cover with a damp paper towel.
Heat on medium power for 30-second intervals, checking frequently to avoid drying it out.

If you love seafood, proper storage and reheating will let you enjoy kama at its best. Now, let’s look at how eating kama contributes to sustainability and reducing food waste.

The Sustainability and Environmental Impact of Eating Kama

Eating kama isn’t just a delicious choice—it’s also an environmentally friendly one. Many people discard the collar portion, unaware that it’s one of the most flavorful and nutritious parts of the fish. By eating kama, you’re helping reduce food waste and promote sustainability in seafood consumption.

Why Eating Kama Helps Reduce Food Waste

When fish are processed for sale, the collar, head, and bones are often thrown away because most people prefer fillets. However, these discarded parts are some of the tastiest!

Using kama ensures that more of the fish is eaten rather than wasted.
It provides a cost-effective seafood option, as fish collars are usually cheaper than fillets.
Embracing lesser-known cuts helps reduce demand for overfished species by making use of every part of the fish.

How Kama Fits Into Sustainable Seafood Choices

If you’re wondering what part of the fish is kama, it comes from the collar behind the head, a section often overlooked in Western cooking. Choosing kama supports better fishing practices and sustainability efforts in several ways:

– Supports Whole Fish Utilization – More of the fish is used, reducing unnecessary waste.
– Encourages Responsible Consumption – By eating collars, we rely less on overfished fillet cuts.
– Promotes Awareness of Alternative Seafood Options – Popularizing kama encourages sustainable eating habits.

Best Sustainable Fish Choices for Kama

If you want to eat kama while supporting sustainable fishing, choose fish from responsibly managed sources. The best choices include:

Wild-caught Alaskan salmon – A highly regulated, sustainable fishery.
Farmed yellowtail (hamachi) – Responsibly farmed options help reduce overfishing.
Pacific black cod – A sustainable alternative with a high-fat content, perfect for kama.

By eating kama, you’re not only enjoying a delicious, rich, and nutritious cut, but also making an eco-friendly choice that benefits the planet.