Hamachi collar, also known as yellowtail collar, is a cut of fish that comes from the collarbone area of the yellowtail fish. It is a fatty and flavorful part of the fish that is often grilled or broiled and served as a delicacy in Japanese cuisine. The meat is tender and juicy, with a slightly sweet and buttery flavor. It is often served with soy sauce, lemon, or other seasonings to enhance its natural taste.
Grilled to golden brown, brush with reserved marinade, finished with a blow torch for a caramelised crust.