Rotate to portrait
PAIR is designed to be held upright. Turn your phone back to portrait to keep going.
The salmon collar — Japanese kama, and sake kama for salmon — is the skin-on wedge of rich, oily meat behind the gills, wrapping the base of the pectoral fin and the collarbone. Two come from each fish. It is among the fattiest cuts on an already oily fish, and salt-grilling or broiling renders that fat and melts its collagen so the flesh turns silky and gelatinous, pulling away from the bone in juicy, glistening flakes eaten hot off the grill.