SKIPJACK TUNA (AKU)

Scientific Name: Katsuwonus pelamis
Hawaiian Name: Aku
Japanese Name: Katsuo

Skipjack tuna is commonly called aku in Hawaii. Aku are extremely important food fish in Hawaiian and Pacific Island cultures and in Japan. In Hawaii, aku is a local favorite.

Good quality aku meat is deep red in color. Smaller fish are lighter red in color. Aku has the most pronounced taste of all of Hawaii’s tunas. It is the preferred species for many ethnic dishes, especially poke (Hawaiian-style raw fish) and tataki (Japanese-style seared fish). Many consumers in Hawaii prefer sashimi prepared from large aku to that from ahi.

Fish caught in the vicinity of the Hawaiian Islands range from 4 to 30 pounds in weight. During peak season, larger fish (16 to 30 pounds) known locally as “otaru”, move into Hawaiian waters. These larger fish prized by aku lovers offer a greater yield, deeper red color and a higher fat content.

Hawaii skipjack tuna is mostly sold fresh.

FISHING METHOD

All Hawaii skipjack tuna are line-caught.  Most of Hawaii’s skipjack tuna are caught by pole & line (aku boats) using live bait to attract fish and barbless hooks to catch them. This traditional style of fishing comes from Japan. The remainder of landings come from Hawaii trollers and longliners. Fresh Hawaii skipjack are not caught in purse seine nets as they are in fisheries that supply tuna canneries.

SEASONALITY

Peak season is from April through September.