It goes by a few other names—yellowtail, Japanese amberjack, buri. This well-loved fish is served raw in sushi or in a myriad of cooked preparations. Hamachi kama, the collar of the fish, is the fattiest, juiciest part.
Why is the collar so good?
The meat is sweet, tender, full of rich flavour and especially juicy. Hamachi kama is also good for you, since you can cook it with no added fat whatsoever — it tastes best simply grilled, with at most a sprinkling of salt, soy and citrus. Eating the collar of the fish is also pretty green of you, considering that it uses a part of the fish that a lot of unaware eaters would consider scrap. Hamachi kama is hard to find in restaurants, partially because it is scarce (there are only two collars on a fish) and partially because cooks are smart and they save the best parts for themselves.