No Fish Found |
Aku is historically the most important single commercial fish species in terms of landed weight and value in Hawaii, as well as throughout much of the central and western Pacific. Hawaii’s aku fishery, however, is characterized by wide annual and seasonal fluctuations in landings. Aku caught in Hawaii routinely range between 4 and 15 pounds in round weight, but larger fish (16 to 30 pounds in round weight), move into Hawaiian waters during the summer season of increased abundance (April-September).
Aku is sold in various forms: whole fish, fillets, steaks, in raw fish preparations or as dried fish sticks. Much of the aku catch is sold fresh, but surpluses caught during the peak summer season are sometimes processed. Some of the excess summer fish are dried. The yield of fillet from whole fish varies from 45% for small aku to 60% for large aku.
Even with the best care, aku has a relatively short shelf life as a high quality product and is generally consumed within 6-7 days after landing (See Table 3). Aku which has been caught by trolling or pole-and-line is fresher and, hence, has a longer shelf life than that caught by longline boats, which make longer fishing trips. Aku keeps longer if it is stored whole (especially if head down) and is not filleted until shortly before use. Larger summer fish (16-30 pounds in round weight) keep better than smaller fish. The first evidence of deterioration is a transformation of the deep red color of the meat to a brownish-red or rainbow color, accompanied by loss of firm texture. Aku (Skipjack Tuna) It is not uncommon to find small worms in the belly flaps of aku. Studies have shown that these parasites present little, if any, health hazard, and they can be easily removed or destroyed by cooking.
|
![]() |
Summary of Distribution: Cosmopolitan in tropical and warm-temperate waters. Not found in the Black Sea. Highly migratory species, |
|
Note: Distribution range colors indicate degree of suitability of habitat which can be interpreted as probabilities of occurrence (fishbase.org) |
|
TrollingA trolling boat has multiple outriggers, poles and lines attached that use lures dragged across the ocean surface at speeds of 4 – 10 knots. Large beefy hooks are used with special durable lures allowing the fisherman to easily unhook the gamefish that has been caught and quickly get their lines back into the water. The larger the lures, the larger the potential fish, the larger the hooks. A tuna boat will usually make slow wide circles when trolling. A billfish boat will usually work ledges, fathom lines, zig zag area coordinates or make trolling circles if bait or a porpoise school is located and/or if they are fishing a FAD.. |
|
|
Pelagic LonglineThis fishery uses a longline to catch a variety of pelagic fish on the high seas such as tuna and swordfish. A deep-set longline is used to primarily target tuna and a shallow-set longline is used to target swordfish or mixed species including bigeye, Albacore and yellowfin tuna. Baited hooks are attached to a line that floats in the ocean using buoys and flagpoles. |
|
|
Pelagic LonglineThis fishery uses a longline to catch a variety of pelagic fish on the high seas such as tuna and swordfish. A deep-set longline is used to primarily target tuna and a shallow-set longline is used to target swordfish or mixed species including bigeye, Albacore and yellowfin tuna. Baited hooks are attached to a line that floats in the ocean using buoys and flagpoles. |
|
A terrific light-tackle battler.
Good quality aku has firm flesh that is deep red in color. Flesh color varies with the size of the fish, with smaller fish having a lighter red color than larger fish; hence, larger aku are preferable for raw fish preparations requiring a red flesh. Larger aku have a greater fat content than smaller aku, and this is another desirable attribute for raw fish dishes. Cooking causes the flesh to become lighter in color.
|
|
|
|
|
|