Posted on 07/16/2022 4:17:34 PM PDT by nickcarraway
For half a century, Takeo Nakajo has been catching katsuo, or skipjack tuna - indispensable in Japanese cuisine whether eaten raw, dried or used as a base for the broth.
Read the condensed version of this story, and other top stories with NewsLite. But he and other fishermen in Kure, in Kochi prefecture in southwest Japan, have seen something worrying in the past two years - an unprecedented number of unusually fatty katsuo.
While heavier katsuo means more money, locals and experts say it indicates climate change and a risk for katsuo numbers already under threat due to growing demand and overfishing.
(Excerpt) Read more at asiaone.com ...
"Mom, the tuna doesn't taste as good as it used to!"
Which reminds me, I still have some Otoro in the freezer from my last tuna trip! I just call it Wagyu tuna...
... or it could be a Fukushima hybrid.
Try Weemsco Tuna. It’s chock full o’dolphin
Fatty tuna would indicate better eating, or cooler seas logically. Both opposites of the Doom and Gloomers.
Agreed, it takes centuries upon centuries.
I love katsuo ( bonito ) sushi and katsuo tataki ( searly ) . Check out this site . https://visitkochijapan.com/en/taste-of-kochi/katsuo
That’s SEARED not searly . Pardon typo .
I read the whole page, and I thank you for providing that.
My wife and I do want to visit Japan, and this would be wonderful to experience.
You have good taste, sir.
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