Skipjack Tuna

Skipjack Tuna
(Katsuwonus pelamis)

Skipjack Tuna


Catch fish by pole and line using live bait and barbless hooks or by longline fishing gear. Best to catch between April and September.


Keep fish chilled in a cooler or refrigerator. Can be dried or frozen for longer storage.


  • Wash fish well before use.
  • Remove the guts and cut the flesh with a knife.
  • Can be eaten raw.
  • Can be seared, broiled, sautéed, or dried.
  • Avoid overcooking as fish cooks quickly and can easily dry out.
  • (Hawaii Seafood Council, 2012)

Photo Source

Rui Patricio Freitas (via

Skipjack Tuna

Skipjack tuna is widely distributed across the Pacific Ocean and has a striped appearance on the lower body. The flesh is firm, rich in flavor, and light to deep dark red in color, but turns light gray when cooked (Hawaii Seafood Council, 2012).

Traditional Names
  • Chamorro – kåcho’
  • Hawaiian – aku
  • Kosraean – katsuo
  • Marshallese – lojabwil
  • Palauan – katsuo
  • Pohnpeian – kasuo
  • Samoan – gaʻogo
  • Yapese – garngaape