How should I prepare kampachi?

I went to the grocery store to get tuna, but they were out. The guy at the fish counter recommended kampachi. How should I prepare it? I've heard it's good raw, but the filets have the skin on, and I'm not confident in my ability to take it off without mangling it. Can I sear it on the skin side and leave it rare on the other, maybe?

• Posted by: Hollie O'Connor
• March 6, 2017

• 4099 views
• 1 Comment

• fish
• kampachi