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Albacore Tuna (Thunnus alalunga), Germon (France), Tombo (Hawaii)

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.

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. 

The larger fishes have several advantages:

  •  greater yield of finished product -- 60-65%

  •  pinker flesh coloration

  •  greater fat content than smaller tuna.

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

Bony Fish Cod Family Firm White Fish Flacky White Fish Fresh Water Fish Large Flatfish Long Bodied Fish Meaty Fish Monkfish Oily Dark Fleshed Ray & Skate Salmon & Trout Shark & Sturgeon Small Flat Fish Thin Bodied Fish

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