Kama at 95 degrees: Salt-grilled kama

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. Look for clear flesh with a vivid line of bloodline muscle, not a browned one. Salt it and leave it fifteen minutes before grilling — moisture tightens and the seasoning works its way in.

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. At the counter, read the use on Kama before the photograph. 95 degrees is the internal heat, “Salt-grilled kama” is the dish, and 95 is the stage of the fire. Marbling alone does not split stew from grill. Sold as collar pieces, not BMS — look for gloss and a clean bloodline.

At the counter, read the use on Kama before the photograph. 95 degrees is the internal heat, “Salt-grilled kama” is the dish, and 95 is the stage of the fire. Marbling alone does not split stew from grill. Sold as collar pieces, not BMS — look for gloss and a clean bloodline. A cut’s grain comes from how much the muscle worked. Kama needs heat through to 95 degrees before “Salt-grilled kama” makes sense. 95 is a stage of that heat, not a luxury score. The same cut becomes a stew, a grill, or a braise, so a steak minute does not cover a pot. Thick connective tissue wants time, not a hard sear alone. This is not medical advice.