Tuna Jaw / Kama

The Tuna Jaw is also known as Kama in Japanese.  ‘Kama’ means sickle which describe the shape of the cut. It is located behind the gills as seen in the orange enclosure in the picture. Globally, it is not well known as a dish but it has been enjoyed in certain countries within East Asia.  In Japan, it is a cuisine and delicately prepared to the highest standards, enjoyed by few. In the Philippines, it is grilled to perfection using a simple marinate. The texture of the jaw is tender like the cheeks yet filled with flavour from the fats of the belly. 

Reelly Fresh Tuna Jaw

We know the value of the Tuna Jaw and at Reelly Fresh, we spare no effort to bring them fresh to you.

The Tuna we select are of sashimi grade and the finest from the ocean. They are blast frozen and treated to -60 degrees Celsius to maintain freshness. If you would like it chilled, do let us know and would be glad to arrange for you.

Recipe - A simple grill

In the Philippines, the Jaw is known as ‘Panga’. It is usually grilled over hot charcoal fire which gives it the best taste and flavour.

Watch Chef Sandy Daza as he prepares Grilled Tuna Jaw and Tuna Belly. Enjoy!

Tuna Jaw Hotpot?

There is gaining popularity in using less traditional fish in Chinese dishes. For a start, the Tuna Jaw produces a rich soup when boiled with traditional spices. Regardless when you consume it, whether is a clear soup or the ChongQing Hotpot, the experience of savouring a Tuna Jaw is out of this world.

Simply cut the jaw into smaller pieces and add them to the soup. Bring it to boil and enjoy the melting goodness of the tender meat.

Why not give it a try?