A favorite of skipjack tuna producer Tai Nozaki!
Skipjack tuna sashimi
- Skipjack tuna (whole fish or 1–2 blocks)
- Toppings to taste (green onion, shiso leaf, etc.)
- Garlic to taste
- Soy sauce to taste
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1
Fillet the skipjack tuna into 3 or 5 pieces, then cut into smaller blocks. Leave the skin of the belly on the cuts
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2
Slice the blocks thickly after adding small cuts into the skin to help apply the soy sauce and make sashimi easier to eat
Note: You can also use store-bought skinless blocks or sashimi cuts. -
3
Grate the garlic and mix it in with the soy sauce
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4
Arrange the skipjack tuna sashimi with shiso leaf or other toppings on a plate
Nothing beats sashimi as the best way to enjoy fresh skipjack tuna. The thick cuts with skin on are sometimes called “silver-skinned sashimi”, and eating them dipped in grated garlic and soy sauce is a vibrant signature of the Fukushima Coastal Region. This specialty dish is a custom that heralds the start of summer along with its pleasant ocean breezes.
Whatever Nozaki and his family can’t finish raw, they roast and soak in a soy-based sauce, boil, or make into fish bone stock, so that they eventually end up enjoying every part of the fish without waste. This is another beautiful feature of having authentic Fukushima skipjack tuna.
Whatever Nozaki and his family can’t finish raw, they roast and soak in a soy-based sauce, boil, or make into fish bone stock, so that they eventually end up enjoying every part of the fish without waste. This is another beautiful feature of having authentic Fukushima skipjack tuna.
skipjack tuna producer Tai Nozaki!
