Fresh farmed amberjack collar, sold by the pound. The collar is the prized cut located just above the gills and below the head of the amberjack, known for being the fattiest and most flavorful part of the fish. Amberjack is a member of the jack family found in tropical and subtropical waters, featuring firm-textured white meat with a mild, slightly sweet flavor. This cut is naturally juicy and rich in omega-3 fatty acids, vitamin A, vitamin D, and calcium.

Amberjack collar is a popular dish in Japanese cuisine where it is known as "kama" and is typically prepared by broiling or grilling until the skin is crisp and the inside is just cooked through. It can be broiled at 500°F for 8 to 10 minutes or baked at 425°F for 10 to 12 minutes. The meat flakes easily from the bone when done and pairs well with citrus, soy sauce, and ponzu. This farmed variety is raised on a diet of fishmeal, fish oil, and grain pellets.