Katsuo 鰹
Skipjack tuna
The lucky fish that is also called the winning fish
Though best known in the form of katsuobushi (dried bonito), this fish spoils quickly, so since ancient times it has supported Japanese life by being dried into portable food or eaten as tataki (lightly seared). In recent times, it is increasingly being eaten raw, and famous for being a fish that can be enjoyed for its different taste in each season. Those caught in spring are called 'hatsu-gatsuo', with a lower fat content and a refreshing taste. The next season is autumn, when it is called 'modori-gatsuo': having travelled north in summer and then back south, these fish carry plenty of fat from the cold waters, giving a rich, full flavour.
Origin: Shizuoka, Miyagi and others Season: spring and autumn
