Bonito · 鰹 (かつお)
The fish of two seasons — hatsu-gatsuo in spring is lean and iron-bright; modori-gatsuo returning in autumn is fat and profound. Almost always seared tataki-style over burning straw.
Edo townsfolk famously pawned their belongings to afford the year's first katsuo — hatsu-gatsuo was a status symbol worth a month's wages.
Category: akami · Season: spring (peak Apr, May, Sep, Oct) · Origin: Japan, Pacific
Preparations
Nigiri 握り · Sashimi 刺身 · Aburi 炙り