Kampachi tartar with Yuzukosho

I think "Kampachi" is one of the known and popular fish for sashimi.  It's fatty as tuna fish's "toro".  I assume because it's a large fish and it can be frozen same as Tuna, so easy to be transport overseas as well.

I like this fish as sashimi if it's very fresh, but it's not my favorite because of it's texture and the smell.  Yet this sashimi is taste very good as "Tartar".  I mixed with some spring onions, Yuzukosho, lemon juice, soya sauce and some sesame oil.

「カンパチのゆず胡椒タルタル」カンパチは刺身としては本当に新鮮だと美味しいが、概して生臭くて脂っこくていまいち。養殖が殆どということも刺身としてあまり美味しくない原因。しかし、ゆず胡椒を入れて「タルタル風」にすると、その脂がプラスに転じてとても美味しくなる。味付けは、あさつき、しその葉のみじん切り、ゆず胡椒に薄口醤油少々とレモン汁にごま油をほんの少し。