Buri no Kama

Buri no kama is the meaty neck and collar portion of the yellowtail (buri), a fish highly prized in Japan—especially in winter, when it is fatty and full of flavor (kan-buri).

The kama section, located just behind the gills, is rich in fat and collagen, making it exceptionally juicy and flavorful—perhaps the tastiest part of the fish. In Japan, buri no kama is usually simply grilled with salt (shioyaki), allowing the rich flavor and tender texture to shine. It is often served with some grated daikon and a wedge of lemon. Also excellent on the barbecue.