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Katsuwonus pelamis ?Skipjack tuna
Listado
Bonite à ventre rayé
Echter Bonito
http://en.wikipedia.org/wiki/Skipjack_tuna

August: Blue tunas continue moving north, hunting for fish and squid.

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.
5 August 2025 Great bite

6 August 2025 Great bite

7 August 2025 Great bite

8 August 2025 Good bite

9 August 2025 Good bite

10 August 2025 Good bite

11 August 2025 Good bite
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.