Skipjack Tuna

Pacific Blue Marlin
Bluefin Tuna
Bigeye Tuna
Shortbill Spearfish
Skipjack Tuna
Striped Marlin
Yellowfin Tuna
Pacific Blue Marlin

Tuna, Skipjack
  Euthynnus pelamis   Aku

Skipjack are smaller and more rounded than most tunas. 

The meat of the Skipjack is darker than other tuna and is in the mackerel family and has a high fat content. They are mostly caught in the Pacific off  Southern California, Hawaii and the Gulf of Mexico and can reach 40 pounds but the average is 6 to 8 pounds.

Skipjack has a stronger flavor than other tuna and is used in the United States as a canned product.  The red flesh is soft before cooking but becomes dense and firm when cooked and turns a shade of brown.

  Market Forms Weight in Lbs. Preparation
Skipjack Tuna Canned
Fresh Whole headed and gutted, loins, steaks
Frozen Whole, headed and gutted, steaks and loins
6 to 8 lbs.
 Broil, bake, fry, smoke, canned, sushi, sashimi

Skipjack has a short shelf life and turns brown if frozen unless kept below minus 40 degrees. The larger fish of 15 lbs. up are favored for their firmer fillets.

Temperature control at harvesting is important as Histamine poisoning called scombroid ids the result of an organic substance released from tissues when the tuna is not cooled down or iced properly.

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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