What preparation method is used for freshly caught katsuo, seared outside but raw inside?

*Katsuo no tataki*

The specific preparation known as *katsuo no tataki* involves treating freshly caught *katsuo* by lightly searing the exterior of the fish while deliberately leaving the interior raw. This technique is highly prized in Tosa cuisine because it expertly showcases the natural flavor, texture, and quality of the fresh skipjack tuna. By only cooking the outside, the preparation honors the pristine nature of the ingredient, providing a textural contrast between the cooked surface and the delicate, uncooked center. This method stands in contrast to preparations involving preservation, such as drying or smoking, which aim to concentrate flavor through curing processes.