Hamachi Kama (Yellowtail Jack Collar), Submitted by Pat Spalding
 
Ingredients

• Collar of Yellowtail  (Also great with tuna or grouper collars)
• 1 lime
• Soy Vay Veri Teriyaki Sauce
• Sriracha Sauce

 
Sauce

• Cut lime in half and squeeze one half into bowl
• Pour 1 cup of Veri-Teriyaki
• Add Sriracha to achieve desired level of spice

 
Directions

1. Remove collar from fish
2. Rub olive oil onto skin side of collar to help it get crispy
3. Pour sauce all over both sides of collar and let it soak in for at least 30 mins.
4. Get BBQ to hot temp.
5. Put collar onto BBQ meat side first for 3-4 minutes (depending on heat of BBQ)
6. Flip and cook skin side for 2-3 minutes
7. Eat family style by pulling meat off the bone/cartilage

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