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Found in tropical waters in both the Atlantic and Pacific Oceans. Migrating between the U.S. west coast and Japan they are in season on the U.S. west coast from July through October. Labeled as white meat tuna in the canning industry where most is used little makes it to the fresh market.
The larger fishes have several advantages:
Restaurants grill Albacore, but other cooking methods will work as well. this tuna as others have a tendency to dry out quickly, so it is important to avoid overcooking
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Albacore
Tuna (Thunnus alalunga), Germon (France),
Tombo (Hawaii)
Albacore
has flesh that varies from whitish-pink in smaller fish to deep pink in
larger fish. Larger Albacore have a greater fat content than smaller fish,
and this is a desirable attribute for raw fish products, as well as for
broiling. 
