The skipjack tuna (Katsuwonus pelamis) is a perciform fish in the tuna family, Scombridae, and is the only member of the genus Katsuwonus. It is also known as katsuo, arctic bonito, mushmouth, oceanic bonito, striped tuna or victor fish. It grows up to 1.1 m (3 ft 7 in) in length.

Katsuobushi (Japanese: 鰹節) is simmered, smoked and fermented skipjack tuna (Katsuwonus pelamis, sometimes referred to as bonito). It is also known as bonito flakes or broadly as okaka (おかか).

广义的“鲣”其实包括好几种鱼：除了在日本被称为“鲣”（カツオ/katsuo）的鲣鱼，还包括“ 宗太鲣 ”、“ 缟鲣 ”、“ 齿鲣 ”等长相相似的鲣属小伙伴，本文就只聊一下在日本被称为“鲣”这种鱼，因为它是家族中的大V嘛。

2018年1月27日 · Katsuo is a popular sushi fish in Japan native to the Tokyo bay. Unfortunately, it is still difficult to find outside of Japan, in part because the flesh quickly spoils after the animal's death. Like most tunas, the myoglobin in the flesh produces a bright red hue.

2019年5月3日 · Learn how to make Katsuo Dashi, a Japanese soup stock made from dried bonito flakes. With its savory and distinct umami aroma, this stock is a game changer in your Japanese cooking. It can turn a lackluster ramen bowl into something extraordinary!

2022年3月18日 · Katsuo (鰹) is an important fish in Japanese cuisine. It’s also called skipjack tuna in English, and its scientific name is Katsuwonus pelamis. Katsuo is eaten raw or seared. But its most famous form is katsuobushi. Skipjack is considered a type of bonito. So katsuobushi shavings are commonly called bonito flakes.

2015年11月10日 · Katsuo is best in the spring, as a lean yet flavorful fish with thin skin that can be kept on when served, then again in the fall, fattened up and full of umami. It belongs to the same family as maguro, but has a very unique, distinct taste that is quite intoxicating.

Both types of Katsuo and symbolic of it’s own season, with the taste of Hatsu Katsuo being likened to the aroma of cherry blossoms in spring, and Modori Katsuo being likened to the aroma of chrysanthemum blooming during the autumn.

在高知县内有两个地方能让访客自己动手炙烤这道当地的标志性料理。 这家餐饮店/道场只有一道菜——您自己烤的鲣鱼！ 将一块鲣鱼串在扦子上，放进用稻草燃烧的火焰炙烤。 服务员会在一旁协助您以确保能烤制完美的口味，还会帮您将烤好的鲣鱼切片。 之后您只需添加喜欢的蘸料就可以开动了。 参加体验不用提前预约，从旅游景点“桂滨”乘出租车约10分钟就能到达，十分方便。

Present on plates (and in pots) since prehistoric times, the skipjack tuna, called katsuo, has an unmistakable taste with which all Japanese people are familiar. Valued since ancient times, it has continuously evolved in parallel with the history of food in the archipelago and has always been present, be it as dish, flavoring, tribute or commodity.