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冷冻鰤鱼颈肉 - 黄尾鰤鱼

冷冻鰤鱼颈肉 - 黄尾鰤鱼

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Description

黄尾鱼下巴（Hamachi Collar / 黄尾鲹鱼咀）——寿司师傅的隐藏珍味

体验入口即化的绝妙口感！黄尾鱼下巴（又称 Kama）是寿司行家心中备受珍爱的部位，虽常被忽略，却以其浓郁的风味与细嫩的鱼肉著称。

这部分取自黄尾鱼（Hamachi）的颈部，含有较高的油脂，因此肉质特别鲜嫩多汁、风味丰富。相比黄尾鱼身上的瘦肉，鱼下巴的脂香更为浓厚，入口柔滑，回味无穷。

黄尾鱼下巴最经典的吃法是 炭烤或焗烤，高温能将表层脂肪逼出，形成香气四溢的焦脆外皮，同时保留内部的嫩滑口感。只需 少许海盐调味，即可衬托出鱼肉的天然甜味；再配上 酱油与新鲜柠檬汁，风味更上一层楼。有些主厨也会采用 照烧酱腌制，增添一层鲜美的旨味。

包装规格： 每包约 1.5–2 磅


如果您订单中的其他商品也均为冷冻商品，则此商品将使用干冰冷冻发货。如果您同时订购此商品和任何新鲜或活体海鲜，我们将使用凝胶包装代替，这意味着商品在运输过程中可能会部分解冻。

收获区

日本

学名

五辐鰤鱼

Suggested Cooking Methods

These methods are ideal for capitalizing on the collar's rich fat content, resulting in tender meat and crispy skin:

  • Grilled: Season simply with salt and pepper, brush with oil, and grill over medium-high heat until the skin is charred and crispy.
  • Broiled (Sake Kama): Marinate lightly in soy sauce, mirin, and ginger. Broil on high heat until the meat is flaky and the edges are caramelized. This is the traditional "Sake Kama" style!
  • Air Fryer: A quick and easy way to achieve maximum crispiness on the skin and edges with a moist interior.
  • Roasted/Baked: Place on a sheet pan with citrus slices and herbs, and roast at high heat (around 400°F/200°C) until cooked through.
  • Deep Fried: For a truly indulgent treat, the high-fat content makes the collar excellent for deep frying until golden brown and extremely crispy.