An Introduction to Skipjack Tuna
Skipjack tuna (Katsuwonus pelamis), also known as bonito, is the smallest among the tuna species often utilized in Japanese cuisine. Measuring typically less than two feet in length, this species showcases a streamlined body with metallic blueish-black coloring on the upper half and silver-white on the lower half, similar to other tuna species.
Distinctive Characteristics
What sets skipjack tuna apart from other tuna species is its moderate fat content. Its meat is light pink to reddish in color, and it possesses a stronger flavor, often compared to the taste of mackerel. This robust flavor makes it a popular choice for sushi in Japan, even though it is rarely seen outside the country due to its fast-spoiling flesh.
Culinary Uses in Japanese Cuisine
In Japanese cuisine, skipjack tuna is frequently prepared tataki-style, where it is seared on the outside while keeping the interior raw. However, skipjack’s true claim to fame lies in its transformation into “katsuobushi.” When filets are smoked and fermented until extremely hard, they are then shaved with a special instrument to create bonito flakes. These flakes are a vital ingredient in dashi, a fundamental Japanese stock used in countless dishes, including soups, sauces, and stews. Additionally, bonito flakes serve as a popular garnish for certain dishes, adding a depth of flavor that is quintessentially Japanese.
