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?

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Lindsay-Jean H. March 7, 2017
What did you end up doing with your fish? For the next time, you might want to check out the suggestions in this related thread: https://food52.com/hotline/15894-fresh-yellowtail-ideas
 
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