Seafood
Skipjack tuna
カツオ かつお katsuo
Also known askatsuo
At its best in May, Sep, Oct
When it is at its best
Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec
In seasonAvailable
How to cook
Tataki (seared outside, sliced)
Seared then chilled. Served with garlic, ginger and onion.
Sashimi
Autumn returning bonito is rich and full-flavoured.
Kakuni (cubes simmered in sweet soy)
Simmered with ginger in sweet soy. Keeps well.
Namaribushi (lightly steamed and dried loin)
Steamed and lightly dried. Good in salads and dressed dishes.
How to choose
In fillets, the bloodline should be vivid and the flesh translucent. It darkens as time passes.
Storage
Discolours quickly, so eat the same day. Wrap fillets tightly against the flesh and refrigerate.
Main areas
Good to know
Spring hatsu-gatsuo is lean and clean; autumn modori-gatsuo is rich with fat. The same fish tastes very different.
