Skipjack Tuna (Katsuwonus pelamis/Euthynnus pelamis)
Common names: oceanic bonito, aku
Habitat/distribution: Skipjack are quite common worldwide in temperate and tropical waters.
Method of harvest: generally yellowfin longline bycatch
Season: Skipjacks are fished year-round, but do not represent a developed fishery in most parts of the Gulf. Though common in some Gulf waters, they are not a standard yellowfin bycatch.
Size: About the same size as a blackfin tuna- from ten to 60 pounds.
Cooking characteristics: Skipjack flesh is dark pink, with a bit more of a pronounced flavor than some other tunas. It is consumed smoked, dried, grilled, salted, cured, and canned. This is the tuna used in the production of Katsuobushi, which is