set oven to broil. adjust rack to highest position. add a good amount of canola oil to a cast iron pan. generously salt your hamachi kama and make sure it’s evenly coated in oil. make sure to trim or tuck parts of the fin into the pan so it’s not vertically protruding (it will burn otherwise as it’ll be very close to the element). put cast iron pan in, directly under the element. I like to do it skin side down first, then flip it half way through cooking and add a splash of soy sauce. serve with lemon.