AKA: Aku/katsuo/skipjack
We're super happy to provide delicious skipjack tuna (in Japan: katsuo, in Hawaii: aku)! 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. Of the tunas these fish are fast growing, and fast to reproduce. 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. 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." They'll arrive skin on, and are perfect for the grill, searing, or sushi. Enjoy!
ORIGIN: Fisherman: Alapai Tulon, FV Open sea sport fishing, Port Allen, Kauai, Hawaii
METHOD: trolling (not trawling), using hook and line
QUICK TUNA RECIPES: Basic ahi tuna poke, Pan-Seared Tuna Loin, Tuna with Wasabi Cream Sauce, Tahitian Poisson Cru, or simply grilled, or enjoyed as sushi
PREP TIP: how to skin your fish fillet VIDEO
WINE PAIRING: our friends at tableWINE in Pacifica assure us that if you're making poke, a DRY riesling is super fun. Great acidity but yet a little stone fruit to keep things from being to mineral driven- Clemensbusch Riesling Trocken (German word for dry) from the Mosel, GR.
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