Aku (skipjack tuna) doesn't get the sashimi treatment ahi does — it's a stronger, oilier fish that local families have long turned into something else entirely: seasoned, floured, and pan-fried until the outside shatters and the inside stays moist. It's a weeknight staple more than a special-occasion dish.
The soy-ginger marinade does the heavy lifting on flavor, and a short marinating time is enough since the fish is cut into manageable pieces rather than left whole.
