Skipjack Tuna

Skipjack tuna is the most abundant and widely caught tuna species in the world. It’s a smaller fish than yellowfin or bluefin, typically weighing between two and ten kilograms, with deep red flesh that has a stronger, more pronounced flavour than its larger relatives.

Fresh skipjack can be eaten raw in sushi and sashimi, seared as steaks, or used in poke bowls. In Japanese cuisine, skipjack is the fish traditionally used to make katsuobushi — dried, smoked bonito flakes that form the base of dashi stock. Its assertive flavour pairs well with bold seasonings like soy, wasabi, ginger, and citrus.

While most of the global skipjack catch goes to canning — it’s the dominant species in tinned tuna — fresh skipjack is increasingly available at fishmongers in Australia, particularly those with good access to Pacific-caught fish.