Tataki is a famous Japanese-style preparation of various types of fish and meat. This skipjack is quickly seared on the outside, whilst still remaining beautifully raw on the inside. If you thaw the Katsuo tataki at home and cut it into nice thin slices, there is a wonderful contrast in both taste and appearance between the charred outside and the silky, deep-red inside. This is incredibly delicious with a topping of soy sauce (from Hokkai!), spring onion and ginger.
* Keep in freezer (-18℃)
With sashimi it is important that defrosting takes a short time. This way you prevent condensation and the colour stays at its most beautiful. If defrosted in the refrigerator or at room temperature, over time the fish may discolour or develop an unpleasant smell. It is better to defrost sashimi by placing it in cold water, in the unopened package. Place a ziplock bag around the packaging first, to ensure that no water gets in.