Mikan Buri Kama ( Citrus-Fed Yellowtail Collar ) ~1kg [Frozen] - Islandwide Delivery

✨ Frozen Japanese Mikan Buri Kama / Citrus-Fed Yellowtail Collar (~1kg, 5 pcs) – Rich, Juicy Izakaya Classic ✨

Enjoy one of Japan's most prized seafood delicacies right at home! Sourced from Japanese Yellowtail (Buri) raised on a special diet infused with Japanese citrus (Mikan), this Mikan Buri Kama offers an exceptionally clean flavor profile with no fishy odor. Cut from the collar—the juiciest, most marbled part of the fish—it features luscious fat distribution, tender flakey meat, and rich collagen that crisps up beautifully when grilled.

Product Details
Weight: Approx. 1kg per pack
Quantity: 1 pack containing 5 pieces (vacuum-packed)
Condition: Frozen (Raw Seafood Cut)
Ingredients: 100% Japanese Yellowtail Collar
Flavor Profile: Rich, buttery, and deeply savory with a clean, subtle citrus finish, crisp skin, and succulent white meat
Portion Size: Ideal for 3–5 pax (perfect sharing portion for family dinners or izakaya-style pairing)
Origin: Japan

Defrosting
Slow Fridge Thaw (Recommended): Transfer the sealed vacuum pack to the chiller (1–6°C) for 8–12 hours or overnight until fully thawed.
Express Water Thaw: Submerge the sealed vacuum pack in a bowl of cold water for 30–45 minutes until soft.

Best Way To Prepared
Salt-Grilled Mikan Buri Kama (Shioyaki - Recommended):
- Prep & Dry: Remove thawed collars from packaging, rinse lightly under cold water, and pat thoroughly dry with paper towels.
- Seasoning: Generously sprinkle fine sea salt or coarse kosher salt on both sides of the collar. Let sit for 10 minutes, then pat off any excess surface moisture.
Grill / Oven Broil
- Oven / Air Fryer: Preheat to 200°C. Place collars skin-side up on a wire rack or baking sheet lined with foil. Roast/Air fry for 12–15 minutes until the skin turns golden, blistering, and crisp, and the meat is cooked through.
- Stovetop Pan Sear: Heat a lightly oiled pan over medium heat. Sear skin-side down for 5–7 minutes until crispy, flip, and cook for another 5–6 minutes.

Serving Suggestions & Pairing Ideas
🍊 Classic Shioyaki: Serve piping hot with freshly grated ponzu-drizzled daikon radish (Oroshi Ponzu) and a squeeze of fresh lemon, yuzu, or sudachi.
🍲 Buri Daikon (Nimono): Simmer the collars in a rich Japanese dashi broth with soy sauce, mirin, sake, and thick chunks of daikon radish until tender and fragrant.
🍶 Sake Pairing: Pair with a crisp, dry Junmai Sake or a chilled Japanese Pilsner to complement the citrus-fed richness.
💡 Pro Tip: Patting the fish completely dry before grilling is key to unlocking blistered, extra-crispy skin while trapping all the juicy collagen inside!

Storage Instructions
❄️ Keep Frozen: Store at -18°C or below immediately upon receiving.
🧊 Post-Defrost Care: Wrap thawed portions tightly in cling wrap or with reed paper to eliminate air exposure, store in the coldest part of the chiller (1–4°C) in a container, and cook on the day of defrosting for peak freshness.

Bring authentic sushiya and izakaya quality to your dining table—crispy on the outside, remarkably tender on the inside, and completely free of fishiness! 🍊🐟🔥✨