Talk:Skipjack tuna

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katsuo no tataki[edit]

The description of katsuo no tataki is incorrect. It isn't chopped, it's sliced. Then it is served with a special dipping sauce, typically 50% soy sauce and 50% vinegar. In Kochi Prefecture, where it is from, it is served with sliced raw garlic. Elsewhere in Japan, it is served with diced green onion, though not mixed with it as described in the article. Also, traditionally, the charring on the outside is done by waving it through the flames of a rice straw fire, though now it is often charred with any flames available. — Preceding unsigned comment added by Henrodon (talk • contribs) 04:58, 31 December 2011 (UTC)[reply]

Tambakol[edit]

Someone please add that in the Philippines, Skipjack is called "Tambakol" and is used in various dishes. It is also used as a cheaper substitute to yellowfin tuna. — Preceding unsigned comment added by 49.144.161.19 (talk) 18:40, 15 June 2016 (UTC)[reply]