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 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.
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.
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