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?
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)