EditorialThe chef Morihiro Onodera blisters skipjack tuna skin on a flame for a sashimi course at Morihiro, a sushi bar in the Atwater Village neighborhood of Los Angeles, Dec. 14, 2021. (Rozette Rago/The New York Times)
EditorialThe chef Morihiro Onodera blisters skipjack tuna skin on a flame for a sashimi course at Morihiro, a sushi bar in the Atwater Village neighborhood of Los Angeles, Dec. 14, 2021. (Rozette Rago/The New York Times)
EditorialSkipjack tuna or bonito, Katsuwonus pelamis 1, tuna, Thunnus thynnus 2, and long-fin tunny, Thunnus alalunga 3. Handcoloured lithograph from Carl Hoffmann's Book of the World, Stuttgart, 1849.