Discovering the Hidden Gems in the World of Seafood
When it comes to seafood, we’re often focused on the usual suspects: filets, steaks, and sushi-grade cuts. We spend a lot of our money on these parts, believing that the best flavor and texture come only from the most well-known portions of the fish. But there’s an incredibly delicious part of the salmon that’s often overlooked and under-appreciated: Salmon Kama. This cut, taken from the collar of the salmon, offers a rich and unique flavor that’s a true delicacy.
I’m talking about Salmon Kama, also known as salmon collars. It’s the part of the fish between the head and the body, and it’s a delicacy that’s both affordable and packed with flavor. If you still haven’t had the chance to try it yet, please do because, in my opinion, you’re missing out on something truly special.
My Experience with Salmon Kama
The first time I came across Salmon Kama was at a Japanese restaurant. As I scrolled through the menu, there it was, hidden among the more popular dishes like sashimi and tempura. This immediately piqued my interest. How could a part of the salmon I’d never heard of be listed as a delicacy? And driven by curiosity and excitement, I ordered it.
When the dish arrived, I was taken aback by its simplicity. It didn’t look like much; a lightly grilled piece of fish with a sprinkle of salt. But as soon as I took my first bite, I was completely captivated. The flavor was intense, far richer than any salmon filet I’d ever had. The meat was tender and juicy, with a perfect balance of fatty and lean portions. I realized how much I’d been missing out by ignoring this lesser-known part of the fish.
But here’s the thing, finding Salmon Kama isn’t easy. Most fish markets don’t sell it separately, and even if you can find it, you might not know how to prepare it. Like many others, I’d always stuck to the familiar parts of the fish, assuming that the rest was either inedible or not worth the effort. It turns out, I was wrong.
Embracing the Flavor and Value of Salmon Kama
So, why should you give Salmon Kama a try?
- Flavor Explosion
- Salmon Kama is the most flavorful part of the fish. It’s located near the head, where the muscles are more developed, giving the meat a richer taste. The natural oils from the fatty areas enhance this flavor, making it a delight for your taste buds.
- Cost-Effective
- Because Salmon Kama isn’t as popular as other cuts, it’s usually more affordable. You can enjoy the premium salmon flavor without the premium price tag.
- Nutritional Benefits
- Like the rest of the salmon, Salmon Kama is packed with omega-3 fatty acids, which are great for heart health. It’s also a good source of protein, making it a nutritious addition to your diet.
- Easy to Cook
- You don’t need to be a gourmet chef to prepare Salmon Kama. It’s a forgiving cut that can be grilled, broiled, or baked with minimal seasoning. A little salt and pepper, maybe a squeeze of lemon, and you’re good to go.
- Sustainable Choice
- By using more parts of the fish, you’re contributing to less food waste. It’s a sustainable choice that aligns with the principles of nose-to-tail eating, where every part of the animal is utilized.
My Journey to Mastering Salmon Kama
Now, let’s dive into my journey with Salmon Kama, from discovery to becoming a regular feature in my kitchen. I want to share how I went from a seafood enthusiast who didn’t know what Salmon Kama was to someone who can’t imagine a seafood feast without it.
Step 1: The Discovery
As I mentioned earlier, my first encounter with Salmon Kama was at a Japanese restaurant. After that initial taste, I knew I had to learn more. I started by researching what exactly Salmon Kama was and how it was traditionally prepared. I learned that in Japanese cuisine, Salmon Kama is often grilled and served with a simple seasoning of salt and sometimes a touch of soy sauce.
This simplicity intrigued me. I’m not one for overly complicated dishes; give me something straightforward, and I’m happy.
Step 2: The Hunt for Salmon Kama
Here’s where things got tricky. Finding Salmon Kama wasn’t as easy as I’d hoped. I went to several local fish markets, but none of them sold the collars separately. Most of them discarded this part of the fish or used it for stock. After some persistence, I found a small, family-owned fish market that was willing to sell me the collars. They were more than happy to accommodate my request, especially since it meant making use of a part of the fish that often went to waste.
If you’re interested in trying Salmon Kama, I recommend talking to your local fishmonger. They might not have it on display, but there’s a good chance they can set some aside for you. You can also check out Japanese grocery stores, as they’re more likely to carry it.
Step 3: The First Attempt at Cooking
With Salmon Kama in hand, I was ready to give it a try. I decided to keep it simple—just like I’d experienced at the restaurant. I preheated my grill, seasoned the collars with salt and pepper, and placed them on the grill grates.
One thing I quickly learned is that Salmon Kama cooks faster than you might expect. The meat is delicate, and because it has a higher fat content, it’s prone to flare-ups on the grill. I had to keep a close eye on it, flipping the collars a few times to ensure even cooking. Within 10 minutes, they were done; crispy on the outside, tender and juicy on the inside.
When I took my first bite, I was instantly transported back to that restaurant. The flavor was just as intense, the texture just as satisfying. The crispy skin added a nice contrast to the rich meat, and the simple seasoning allowed the natural flavors to shine through.
Step 4: Experimentation and Perfection
After that first successful attempt, I was eager to experiment with different seasonings and cooking methods. I tried marinating the collars in a mixture of soy sauce, sake, and mirin for a more traditional Japanese flavor. This added a subtle sweetness that complemented the richness of the fish.
I also tried baking the collars in the oven. This method is even easier than grilling; just season, place them on a baking sheet, and pop them in the oven at 400°F for about 15 minutes. The result was just as delicious, with the added benefit of being able to cook a larger batch at once.
One of my favorite discoveries was pairing Salmon Kama with a simple dipping sauce made of ponzu (a citrus-based soy sauce) and grated daikon (Japanese radish). The acidity of the ponzu and the slight bitterness of the daikon cut through the richness of the fish, creating a balanced and refreshing bite.
Step 5: Sharing the Love
As I became more confident in my Salmon Kama cooking skills, I started sharing it with friends and family. Their reactions were always the same; surprise at how delicious it was and amazement that they’d never heard of this part of the fish before. It became a conversation starter, a way to introduce people to something new and exciting.
Now, whenever I host a seafood dinner, Salmon Kama is a must-have on the menu. It’s a dish that brings people together, sparks curiosity, and, most importantly, delivers on flavor.
Embrace the Underrated Salmon Kama
If you’re someone who loves seafood, I can’t recommend Salmon Kama enough. It’s a cut that’s often overlooked but offers incredible flavor, nutrition, and value. Whether you’re grilling it up for a summer BBQ, baking it for a quick weeknight dinner, or introducing it to friends and family, Salmon Kama is sure to impress.
The next time you’re at the fish market; don’t just go for the filets or steaks. Ask for the collars, give them a try, and discover a whole new way to enjoy salmon. Trust me, once you’ve tasted Salmon Kama, you’ll wonder how you ever lived without it.
When it comes to seafood, we’re often focused on the usual suspects: filets, steaks, and sushi-grade cuts. We spend a lot of our money on these parts, believing that the best flavor and texture come only from the most well-known portions of the fish. But there’s an incredibly delicious part of the salmon that’s often overlooked and underappreciated: Salmon Kama. This cut, taken from the collar of the salmon, offers a rich and unique flavor that’s a true delicacy. If you’re interested in other tasty seafood dishes, be sure to check out our Black Cod Recipe.
