150-200G per piece.
now you can enjoy the taste of hamachi Kama without buying a bulk of it😜
The gem of the fish! This particular part of the yellowtail is super fatty and juicy and this is why it is very popular in Japan. The flesh literally just melt in the mouth, you really can’t go wrong with this cut.
How to prepare this fish? Simply grill it or my favorite is to bake/broil it, season it with salt no need any special seasoning as it is flavorful enough. But most importantly is to make sure the skin is super dry before cooking to ensure the skin gets crispy!