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Kama is the ‘collar’ of a fish, the area between the gill cover and the pectoral fin. This area and the head of the fish is said to have the most succulent meat, but it is difficult to remove. So in Japan, the kama of larger fish is grilled or simmered and the meat is gently teased out with chopsticks.
Preparation:
Preparation is simple. You just need some fish collars and salt.
Rub the buri with course salt and grill or broil. This can be done on a Western style charcoal or gas barbecue. This kama, as it is usually thick needs to cook thoroughly, so avoid too high a flame from the start.
In our Japanese gas range fish grill, this took about 15 minutes to cook. Paku says to start on the skin side of the kama. Don’t worry about burning the skin. The skin is not eaten and it will protect the meat from burning.
As the kama cooks, some of the salt will be lost to oil dripping off the fish. When you turn the fish over, you might want to add more salt to the ‘meat side’. Have a look and use your own judgment.
This is an easy dish to cook and if the kama is large enough, it can probably be eaten easily with a fork and knife as well.