Aku (Skipjack Tuna)

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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.


Flavor Profile:
Flavor
 
Full Mild Moderte
Texture
 
Full Mild Moderte
Nutritional Facts:
Serving Size: 100g/3.5 oz (raw)Amount per serving
  • Calories 120
  • Fat Calories 10
  • Total Fat 1g
  • Saturated Fat 0g
  • Cholesterol 45mg
  • Sodium 80mg
  • Protein 29g

Scientific Name:

Katsuwonus pelamis

Seasonal Availabiliy:

April-September

Cooking Preparations:

  • Bake
  • Boil
  • Broil
  • Fry
  • Grill
  • Poach
  • Saute
  • Smoke
  • Steam

Lb Size:   2-25

Yield:   45-60

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