How to make succulent salmon collar (Sake Kama), the best cut unbeknownst to many, with no effort?
We all love the fatty salmon served in sushi bars, the grilled salmon fillets with teriyaki sauce or the leaner salmon morsels served in poké places, the broiled or pan-fried salmon steaks popular in most brunch spots or restaurants. But my favorite cut of salmon or hamachi (yellowtail) is the collar which is commonly served …