Where to buy kama hi
near me?

Kama hi is the grilled collar of a fish, often yellowtail (hamachi), prized for its rich flavor and tender texture.

Simple salt works best, but you can also add a splash of citrus juice, soy sauce, or a dollop of grated daikon for extra flavor.

Yes, you can freeze kama hi. Wrap it tightly and use within two months for the best quality.

Steamed rice, pickled vegetables, and a light salad pair well with the rich flavors of kama hi.

It's most often served simply with salt, but ponzu sauce or grated daikon can be offered on the side.

The collar cut naturally varies in thickness, but pieces that are about 1–1.5 inches thick are great for grilling.

Reheat under a broiler or in a toaster oven to preserve the crispy texture, rather than microwaving.

You can buy it now on the MasGusto! Latino Market App and get it delivered to your home as fast as tomorrow.

Kama hi is commonly grilled with a bit of salt, either over an open flame or under the broiler, until the skin is crispy and the meat is tender.

Store it in the coldest part of your refrigerator and cook it within 1–2 days for peak freshness.

Thaw frozen kama hi overnight in the refrigerator or under cold running water if you need it quickly.

The meat should be opaque, juicy, and flake easily with a fork, and the skin should be nicely crisped.

Yes, you can pan-fry kama hi. Use a little oil over medium heat, searing until the skin gets crispy, then finish cooking through.

It typically takes about 8–10 minutes, turning once, depending on thickness and heat level.

You can buy it at MasGusto! Latino Market, www.masgusto.com.

Yes, you can marinate kama hi briefly in a mixture of soy sauce, mirin, and ginger for extra flavor.