Frozen Farmed Baja Yellowtail Collar (Hiramasa Kama)
Don't let the name scare you! A fish collar is simply the section of the fish just behind the head and gills. Its meat is tender, juicy and full of sweet, rich flavor.
These frozen hiramasa collars are hand cut and vacuum packed in house from our Baja Hiramasa, a responsibly farmed yellowtail out of Magdalena Bay in Baja California. Best grilled, broiled or baked, enjoy them as you would any protein for an entrée. Collars also make a great snack or party appetizer! We like to treat them like chicken wings with our favorite barbecue or hot wing sauce.
Preheat oven to 425-450 (°F). Remove defrosted collar(s) from the refrigerator, unwrap, and place on a clean plate to come to room temperature. Season with plenty of sea salt, black pepper and a dash of red or cayenne pepper. Line a cookie sheet or baking dish with foil, place the collars in the dish and place in preheated oven for about 12 minutes or until golden brown on top and falling of the bone. Serve over rice with ponzu sauce for a deliciously moist and decadent treat.
We freeze our wild yellowtail collars in house to maintain peak freshness. To maintain their high quality, we recommend the following steps for defrosting:
• Plastic food wrap or bag
• Cheesecloth (you may use paper towels or napkins; however, they may stick to the product)
1. Wash frozen fish with tap water, taking care to rub the fish all over.
2. Prepare lukewarm water approximately 95 (°F) to cover the collar and add salt at a rate of 2 teaspoons per liter of water. You will know the right amount of salt is present when your fish floats rather than sinks.
3. Immerse the collar in the salt water solution for 4-5 minutes.
4. Remove from the salt bath and pat dry with cheesecloth or paper towel.
5. Wrap the fish in the cloth and place in plastic wrap. Place in the refrigerator to thaw for about 4-5 hrs.