Thank you so much Paddle Guy for sharing the beautiful Katsuo(Mac tuna)!
Katsuo is one of the most important fish on the Japanese cuisine. Dried and fermented it becomes katsuobushi, one of the main ingredients in dashi stock, the foundation of Japanese cooking.
But katsuo is also eaten in many other ways:
So I cooked
– Mac tuna tartar & mashed avo Bruschetta
– Mac tuna Harasu Yaki(grilled tuna belly)
– Mac tuna Karaage
– Mac tuna Tataki (seared on the outside)
The most popular way it’s served these days is as tataki Katsuo tataki is a speciality of Kochi in Shikoku Island.