Mrs. No Limit guessed the weight of the bluefin tuna (150 pounds) at @trifectacooks, and we got to take home the 7.5-pound Kama, aka collar. I never cooked Kama before but the chef suggested cooking it until the internal temp reaches 125-135 degrees. I seasoned the Kama with Kosher salt and threw it on my @traegergrills at 400 degrees and let it barbecue for 40 minutes until it reached 130 degrees. I then brushed on a mixture of ponzu sauce and sugar and let it finish cooking to 135 degrees. The fish was super rich and buttery and tasted fantastic, a lot meatier than I expected too. The smoke flavor added something special to it and I enjoyed bowls of it with rice and salad. So good! Ingredients: 7.5-pound Bluefin Tuna Kama 1.5 tablespoons Kosher salt 1/4 cup ponzu sauce mixed with 2 tablespoons sugar, for brushing #bluefintuna #fish #bbqfish #traegergrills