How do the flavor profiles of spring *hatsugatsuo* contrast with autumn *modorigatsuo*?
Answer
*Hatsugatsuo* are lean and firm with a lighter taste; *modorigatsuo* are richer due to fattening.
The migration pattern of the skipjack tuna leads to distinct flavor profiles depending on the season. In the spring, the fish caught are known as *hatsugatsuo*, or 'first bonito.' These fish are characterized by their lean muscle structure, firm texture, and a lighter, more refreshing taste profile. Conversely, the autumn run brings *modorigatsuo*. These fish have migrated northward, accumulating fat reserves, which results in a significantly richer, more intense flavor that makes them highly sought after by chefs and connoisseurs alike.
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