Common
Animals
Fish
Mushrooms
Flora
Login
Registration

Australia · Queensland · Moreton Bay

Common Animals Fish Mushrooms Flora

Katsuwonus pelamis ?Alternative name:
Skipjack Tuna
Katsuwonus pelamis

http://en.wikipedia.org/wiki/Skipjack_tuna

July: After spawning, blue tunas start to hunt fish more actively, their activity increases.

    There are no photos
Strong fish when fighting. Widely used in Japanese cuisine, especially for sashimi and sushi. Important commercial species in tropical and subtropical waters.
Found in tropical and subtropical ocean waters. Fast-growing and migratory species. Typically reaches up to 1 meter in length.
Caught by longlines, trolling, and nets Fished using live bait and artificial lures
Active throughout the day, especially in warm waters. Prefers water temperatures of 20–30°C.
Average weight: 60 kg
Meat is dark, with pronounced flavor, suitable for canning. Chill quickly, best fresh for frying and smoking. Valued for tender meat.
Fillet: Frying, smoking, canning
Whole: Grilling, baking
Head and bones: Fish broths
Fried skipjack tuna with soy sauce (Frying)
Quick and flavorful dish
1. Cut fillet into steaks.
2. Marinate in soy sauce with garlic for 15 minutes.
3. Fry in pan 3 minutes each side.
Smoked skipjack tuna (Smoking)
Rich flavor and smoky aroma
1. Marinate fish in brine for 6 hours.
2. Cold smoke for 4–6 hours.
3. Serve with bread and vegetables.
Spicy marinated skipjack tuna (Pickling)
Spicy and aromatic flavor
1. Cut fish into pieces.
2. Marinate in vinegar with pepper and spices for 12 hours.
3. Serve chilled as appetizer.
Grilled skipjack tuna with lemon (Grilling)
Fresh taste with citrus notes
1. Rub fish with olive oil and lemon.
2. Grill 4 minutes per side.
3. Serve with fresh vegetable salad.