Comments on: Superb Barramundi Collars / “Panga ng Apahap”

By: Monty

Monty — Thu, 21 May 2015 00:36:12 +0000

For hamachi kama you could try going to Cartimar, and it should be from 1,200 to around 1,600 per kg.. The problem with the jaw that you like is that there is a lot less meat on it than the collar, and at its price, it can get quite expensive. Cartimar is a hidden gem for Japanese items, aside from the cyanide caught marine fish that are sold for the live aquarium trade.

By the way I don’t think Hamachi is from the tuna family. It’s actually a yellowtail amberjack. I believe it’s a farmed fish and the collars are really quite delicious when grilled. The main body flesh is used mostly for sashimi.

By: Kasseopeia

Kasseopeia — Mon, 11 May 2015 02:43:15 +0000

MM: Zubupanga for the win! I will look for it in Zubudagat’s menu, heehee!

By: Footloose

Footloose — Sat, 09 May 2015 10:43:16 +0000

Thanks Millet, first time I heard of LSS and for one you can call an aficionado of, but mostly in opera. Mimi’s in la Boheme, Violetta in La Traviata, Werther in Werther, etc.

By: millet

millet — Sat, 09 May 2015 05:43:56 +0000

where to get these, M? my family loves fish head, collars and bellies. Footloose, Hamlet pondering Yorrick’s skull…you just put me on LSS (last scene syndrome) mode ;-)

By: Footloose

Footloose — Fri, 08 May 2015 14:44:44 +0000

Anyone chasing the rich flavour that soya sauce brings to a fish marinade but wants to avoid the inevitable dark effect can experiment with Japanese red or white miso. It goes together very well with the addition of finely grated ginger which also lessens some of the unwanted strong fish flavour that comes with certain types of fish.

@Lee, people preferring to pick cranial muscles of fish probably just enjoy contemplating the fish’s head bone itself, much like Hamlet mulling over poor Yorrick’s skull. I knew him well, Horatio…

By: Mart

Mart — Thu, 07 May 2015 18:56:37 +0000

We frequent a sushi place here in the Bay Area (Nama Sushi) which also serves Tuna and Salmon “kama” in a bento box. Large fish collars grilled to perfection, drizzled with some kind of thin teriyaki sauce.
Also good to share with someone ordering some ramen.

Also a family favorite, salmon belly (all the fat for much less than the price of salmon filets) sinigang. Just dump everything in the pot and simmer for a while. A hearty and healthy broth. Yum!

By: Lee

Lee — Thu, 07 May 2015 06:46:03 +0000

I really like the meat from the collar, the cheek, and the “forehead” of the fish.

By: Marketman

Marketman — Thu, 07 May 2015 05:38:04 +0000

Kass, hahaha! I LOVE the name, can I use it? :) Robby, yup, if I figure out how to get all the meat in one piece intact and get rid of the bones…

By: Kasseopeia

Kasseopeia — Thu, 07 May 2015 05:31:22 +0000

Sarap! I love fish collars.
Zubupanga!

By: Robby

Robby — Thu, 07 May 2015 02:22:15 +0000

Truly delicious find! Maybe you can kokotxas al pilpil soon