Step 1

Gather Ingredients. If hamachi kama is frozen, thaw beforehand by placing fish (still in vacuum-sealed package) in a bowl under a thin stream of cold, running water (20 minutes). Alternatively, you can put fish in a bowl of iced water to defrost (2 hours - but saves water), or in the refrigerator (9 hours).

Step 2

Preheat the broiler* with a rack placed about 6" (15 cm) away from the top heating element (in the center of the oven) for 5 minutes. When broiling, you don't control the temperature in the oven; instead, you control the distance between the broiler and the surface of the food. It's similar to using hotter and cooler zones on your grill. *Broiler setting: Low (450ºF/232ºC), Medium (500ºF/260ºC), and High (550ºF/288ºC). I usually use medium (6" away) or high (8" away).

Step 3

Crinkle a sheet of aluminum foil and line the baking sheet.

Step 4

Place the Hamachi Kama on the foil, skin side down. Sprinkle salt over the fish.

Step 5

Broil medium (500ºF) for 8-10 minutes until the surface is blistered and brown a bit. Please remember the cooking time varies depending on the thickness of the fish and the distance between the broiler and the food. You do not need to flip the fish. You do not need to flip it. It should flake easily with chopsticks or a fork.

Step 6

Mix soy sauce and yuzu juice/extract together in a small dish, and serve immediately with the fish and optional lemon wedge. Squeeze lemon over the fish and dip Hamachi Kama lightly in the sauce to eat. Enjoy!

Step 7

Preheat the oven to 425°F/218ºC with a rack placed in the middle and bake for 10-12 minutes, until the edges are crispy and the top is golden brown and opaque. Good to remember 5 minutes per ½-inch (measure at the thickest part of the fish). You do not need to flip it. It should flake easily with chopsticks or a fork.