Talk:Skipjack tuna
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This article talk page was automatically added with{{WikiProject Food and drink}} banner as it falls underCategory:Food orone of its subcategories. If you find this addition an error, Kindly undo the changes and update the inappropriate categories if needed. The bot was instructed to tagg these articles upon consenus from WikiProject Food and drink. You can find the related request for tagginghere . Maximum caution and careful attention was done to avoid any wrongly tagging any categories , but mistakes may happen... If you have concerns , please inform the project members on theproject talk page --TinucherianBot (talk)07:16, 4 July 2008 (UTC)[reply]
The description ofkatsuo 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 servedwith diced green onion, though notmixed 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.— Precedingunsigned comment added byHenrodon (talk •contribs)04:58, 31 December 2011 (UTC)[reply]
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.— Precedingunsigned comment added by49.144.161.19 (talk)18:40, 15 June 2016 (UTC)[reply]
