Amberjack collar — known in Japanese cuisine as "kama" — is the richly marbled cut located just above the gills and below the head of the fish. It is widely regarded as the fattiest, most succulent portion of the amberjack, also called Japanese amberjack or yellowtail (Seriola species). The collar's naturally high fat content produces flesh that is juicy, buttery, and deeply flavorful, with a taste that is mild and slightly sweet.

This product features fresh, farm-raised amberjack collar sold by the pound. Farmed amberjack ensures consistent quality and availability. The collar cut is best prepared by broiling or grilling: place skin-side down on foil and broil at 500°F for 8–10 minutes until the surface is lightly caramelized and the flesh flakes easily. It pairs beautifully with a squeeze of lemon, ponzu, or a simple soy-yuzu dipping sauce. No flipping required — the tender meat pulls cleanly away from the cartilage.

Amberjack is naturally high in omega-3 fatty acids, protein, vitamin A, vitamin D, and calcium, making it a nutritionally rich seafood choice.