Aku (Skipjack Tuna)

Most of the Aku in Hawaii come from Aku boats that use the traditional pole and line method while chumming water with bait. The fish are also caught by trollers and long line boats. Aku has a relatively short shelf life and is best if consumed within a week of landing. Quality Aku has a dark red firm flesh - smaller fish usually have lighter flesh and are less preferred. Larger Aku are actually a preferred fish by many residents of the islands due to its pronounced taste - deemed by many to be much stronger than traditional Ahi. Larger Aku often have high fat content flesh and can be used for sashimi. It can be cooked several different ways but is most often fried or broiled.