Some species of tuna, which provide the popular fresh, dried, canned fish, can grow to more than six feet in length and weigh hundreds of pounds.
Katsuobushi is a traditional Japanese ingredient made from dried skipjack tuna. The dried fish is flaked to be used as a condiment or as a flavoring base for other dishes. It is often combined with dried seaweed to flavor a variety of authentic Japanese dishes and give them a distinctive flavor.
The process of making katsuobushi usually begins by soaking skipjack tuna fillets in boiling water to tenderize the fish and cook the meat. Boiled fish pieces are smoked for up to 20 days until they become extremely hard in texture. They can then be dried in the sun. The entire process can be repeated several times to ensure the hardest texture possible. These hardened pieces of fish are then grated or sliced very thin to form rough flakes, similar in texture to wood chips.
One of the most traditional uses of katsuobushi is to make dashi. Dashi is a traditional Japanese stock that often forms the base of most Japanese soups, sauces, noodle dishes, and other main dishes and condiments. It is made by boiling dried skipjack tuna flakes and seaweed flakes in hot water for an extended period of time. After the fish and seaweed have boiled long enough to flavor the water, the solid bits are removed from the mixture, and the remaining broth is used for Japanese dishes. One of the most common uses of dashi is for miso, a soup made with dashi and beans, rice, or barley paste.
In Japanese cuisine, katsuobushi is also often used as a condiment or topping. Dry skipjack tuna flakes can be drizzled with soy sauce to add moisture and flavor. They can be sprinkled on noodles, tofu or rice dishes. Fish flakes are also often combined with sesame seeds or nori, dried seaweed sheets, and served as a side dish.
When katsuobushi flakes are combined with steam, they can move quickly. This tends to happen more often when they are drizzled over soups or other hot dishes. Due to this sudden movement, dried skipjack tuna flakes are also commonly called dancing fish flakes.
Commercial katsuobushi flakes are generally available in two main textures: coarse and fine. The thickened flake version tends to have a stronger fishy flavor and is most often used to make dashi stock. Thin fish flakes are generally purchased more often for dressings and condiments because they have a smoother texture that many may find more palatable.