Katsuo
Katsuo is another very popular fish in Japan. It is getting quite rare in Japanese waters but still grows to about 1m long and up to 25 kg. As pictured it is eaten as sashimi. This is the simplest way to eat it. Just swimmingly fresh fish, filleted and dipped in soy, ginger or wasabi. Delicious and totally different to other sashimi. I’ll be posting some other, more involved ways to eat katsuo over the next few days so stay tuned. In the mean time I’d love you to tell me what they call this fish in your part of the world. Try looking up Katsuwonus pelamis.
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POSTED IN: Ingredient Spotlight, Japanese, Seafood Dishes : Asian
3 opinions for Katsuo
Chesu
Jun 9, 2008 at 9:13 am
I knew it was a kind of tuna, but looking up the scientific name, it turns out that it’s Skipjack Tuna, which I had heard of but (thought) I had never tried. I’m not sure where the name comes from, though.
sara
Jun 13, 2008 at 3:00 am
this is called bonito listado ( bonito with stripes) in spanish. we have tons of it around and we sell them to japan! i’ve fished many of this delicious cute tunas, your post brings many memories to me.
did you know spain is the second-after japan-country in highest fish eating percentage?
G_mirage
Jun 17, 2008 at 12:35 pm
This fish looks so fresh!!!
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