Skipjack

All skipjack products are from wild harvest fisheries. Skipjack is heavily fished yet is abundant and very resilient because it is fast-growing, short-lived and very fecund.

Lower half of body clearly marked with horizontal black bars. Fins are black or dark sometimes with silvery edging. Upper body is black to purple.

Skipjack is an important tuna species. Skipjack is caught in the Asia-Pacific region and contribute nearly half of total world tuna catch (all species) and about 80% of world skipjack catch.

Application

Skipjack is the species most commonly used in canned tuna. It is mainly sold as "canned light" or "chunk light" tuna, and it is also available fresh and frozen. Skipjack has the most pronounced taste of all the tropical tunas and when it is raw, good-quality skipjack meat is deep red. Smaller fish is lighter red. Cooked skipjack becomes light gray. Some canned skipjack maybe be mixed with yellowfin tuna when the species aren't separated at harvest. Some sushi markets prefer skipjack tuna because it's comparable to yellowfin tuna when fried or grilled.

Texture: Firm

Flavor: Rich

Suggested Preparations: Raw (sashimi, poke), Seared (tataki), Broiled, Fried, Sautéed, Dried

Benifit Nutrition

Skipjack Tuna is an excellent source of healthy, extra lean protein. It is also low in saturated fat and low in sodium. It is rich in niacin, vitamin B6, vitamin B12, iodine, phosphorus, and selenium.