Kama at 95 degrees: Salt-grilled kama · 363

Look for clear flesh with a vivid line of bloodline muscle, not a browned one. Sold as collar pieces, not BMS — look for gloss and a clean bloodline. The wedge of meat behind the gill plate. A whole tuna yields only two, which makes it a prized rarity — the fat is dense and the skin side crisps beautifully under heat.

Colour, sinew, where the fat sits, and thickness are what you check before you pay. Ask for the thickness that matches “Salt-grilled kama.” Use 95 degrees and 95 when you cook. Salt after you know the job. Do not play with undercooked meat. Cook Kama to 95 degrees and serve it as “Salt-grilled kama.” The other figure to watch is 95. Do not time a hard-working muscle like a thin steak. Colour before heat is not doneness. Salt it and leave it fifteen minutes before grilling — moisture tightens and the seasoning works its way in.

Cook Kama to 95 degrees and serve it as “Salt-grilled kama.” The other figure to watch is 95. Do not time a hard-working muscle like a thin steak. Colour before heat is not doneness. Salt it and leave it fifteen minutes before grilling — moisture tightens and the seasoning works its way in.