Ahi Tuna
These fish are fantastic as sashimi or poke. Aku is so popular (as poke in Hawaii and as sashimi in Japan) that most of it goes to markets in those areas.
Prep
They'll arrive skin on, and are perfect for the grill, searing, or sushi.
Gear and fishery info
All our tuna are caught by hook and line.
#KnowYourFisherman
Some of our skipjack are caught by fisherman Alapai Tulon, FV Open sea sport fishing, Port Allen, Kauai, Hawaii
Fish Nerdism 101
Of the tunas these fish are fast growing, and fast to reproduce.
Health concerns
Their small size also keeps them from occupying a high position on the food chain so they are lower in the toxins that are often associated with the larger tunas.
Parting Shots
The source for these are small rod and reel boats using troll gear as opposed to the gigantic Hawaiian Pelagic long liners that are so destructive. During the winter we found a few Hawaiian small boat fishermen who use sustainable gear and are willing to catch and pack in ice and drive fish to airport so we can look forward to their catch. Several years ago on a trip to the Big Island I was shocked (shocked!) to discover that full sized skipjacks are primarily targeted for use as marlin bait. I was on one of those big charter boats operating out of Kona and though the water the was boiling with "skippies," the crew absolutely refused to drop a line for them. One of the more frustrating fishing experiences I've had in my life. Anyway, for those unfamiliar with this species, the Japanese is "katsuo." The Hawaiian: "aku."
Recipes
From CSF member Gwendelyn Enderoglu: “My husband and I ate this everyday on our honeymoon and now we make it at home whenever we can get great sushi grade tuna or yellowtail jack.”
Fisherman, friend and chef Hank Shaw knows just what to do with delicious, fresh tuna. Thanks, Hank!
Searing the outside of your tuna loin with high heat yields a moist and tender interior. You can do a salt and pepper crust or get creative with your favorite combination of spices! Black and white sesame seeds are fun too. Just sear, slice, and serve.