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In the frozen meat and Japanese ingredient wholesale industry, "8-Fish Collar" (八魚鮫) usually refers to the collar of Amberjack / Greater Amberjack (Kanpachi / カンパチ / 章紅魚).
Here are the origins of its name and its key characteristics:
Origin of the Name: When viewed from the front or top, the Japanese Amberjack (Kanpachi) has two dark lines between its eyes that form the shape of the Chinese character for "eight" (八). As a result, industry insiders often refer to it as the "Eight-Character Fish" (八字魚) or simply "8-Fish" (8魚).
Key Characteristics of the Collar: The collar is the rich cut located just below the gills and near the pectoral fins. Because this area undergoes constant movement, it is high in healthy fish oil. Compared to standard Yellowtail (Buri), Amberjack (8-Fish) collar offers a firmer, springier texture and a rich, savory taste that is never overly greasy.
Popular Cooking Methods: Rich in fish oil and collagen, it is ideal for salt-grilling (shioyaki), air-frying, pan-searing, Saikyo miso-marinating, or sauce-braising.
The fish collar is a highly active and oil-rich prime cut with exceptional nutritional value:
High-Quality Protein: Rich in premium protein to aid in muscle repair and building.
Omega-3 Fatty Acids (DHA & EPA): Rich in natural fish oils packed with DHA and EPA, which help support cardiovascular health, lower bad cholesterol, and boost brain function and memory.
Niacin (Vitamin B3): Contains notable levels of niacin, which promotes blood circulation, supports metabolism, and helps break down alcohol byproducts (making it an excellent side dish for drinks).
Vitamins B12 & D: Helps prevent anemia, promotes calcium absorption, and maintains strong bones.
Freezer Storage (Unthawed State)
Best Defrosting Method: Move from the freezer to the refrigerator (0°C–4°C) the night before cooking for a slow, natural thaw. This best locks in the natural fish oil and juices.
Refrigerated Shelf Life: Once thawed, please cook within 24 to 48 hours. Do not refreeze, as repeated freezing and thawing ruins the texture and invites bacterial growth.
Pre-cooking Prep: Pat the surface completely dry with paper towels to remove any residual blood water. Sprinkle lightly with salt or pepper to remove any fishy odor and enhance the natural flavor.