Skipjack tuna

Skipjack tuna
Conservation status
Least Concern  (IUCN 3.1)[1]
Scientific classification
Kingdom:	Animalia
Phylum:	Chordata
Class:	Actinopterygii
Order:	Perciformes
Family:	Scombridae
Subfamily:	Scombrinae
Tribe:	Thunnini
Genus:	Katsuwonus Kishinouye, 1915
Species:	K. pelamis
Binomial name
Katsuwonus pelamis (Linnaeus, 1758)
Synonyms
Euthynnus pelamis (Linnaeus, 1758) Katsuwonus vagans (Lesson, 1829) Scomber pelamys Linnaeus, 1758 Scomber pelamis Linnaeus, 1758 Thynnus vagans Lesson, 1829

The skipjack tuna, Katsuwonus pelamis, is a medium-sized perciform fish in the tuna family, Scombridae. It is otherwise known as the aku, arctic bonito, mushmouth, oceanic bonito, striped tuna, or victor fish. It grows up to 1 m (3 ft) in length. It is a cosmopolitan pelagic fish found in tropical and warm-temperate waters. It is a very important species for fisheries.^[2]

Description

Shoaling skipjack tuna

It is a streamlined, fast-swimming pelagic fish, common in tropical waters throughout the world, where it inhabits surface waters in large shoals (up to 50,000 fish), feeding on fish, crustaceans, cephalopods and molluscs. It is an important prey species for large pelagic fishes and sharks. It has no scales, except on the lateral line and the corselet (a band of large, thick scales forming a circle around the body behind the head). It commonly reaches fork lengths up to 80 centimetres (31 in) and a weight of 8–10 kilograms (18–22 lb). Its maximum fork length is 108 centimetres (43 in) and maximum weight is 34.5 kilograms (76 lb). Ageing skipjack tuna is difficult, and the estimates of its potential lifespan range between 8 and 12 years.^[2]

Skipjack tuna is a batch spawner. Spawning occurs year-round in equatorial waters, but it gets more and more seasonal further away from the equator. Fork length at first spawning is about 45 centimetres (18 in). It is also known for its potent smell.^[2]

Fisheries

It is an important commercial and game fish, usually caught using purse seine nets, and is sold fresh, frozen, canned, dried, salted, and smoked. With reported landings of almost 2.6 mill. tonnes, it was world's 2^nd most important capture fish species in 2009.^[3] Countries recording large amounts of skipjack catches include the Maldives, France, Spain, Malaysia, Sri Lanka, and Indonesia.^[4]

Skipjack is the most fecund of the main commercial tunas, and its population is considered sustainable against its current consumption.^[5][6] Its fishing is still controversial due to the methodology; with rod and reel or fishery options being promoted as ecologically preferable.^[7][8][9]

Skipjack is considered to have "moderate" mercury contamination. As a result, pregnant women are advised against eating large quantities.^[10][11][12]

As food

Skipjack tuna is used extensively in Japanese cuisine, where it is known as katsuo (鰹 or かつお). Besides being eaten seared (katsuo tataki, 鰹のタタキ) and raw in sushi (寿司 or すし) and sashimi (刺身 or さしみ), it is also smoked and dried to make katsuobushi（鰹節 or かつおぶし）, the central ingredient in dashi (出汁 or だし) (a common Japanese fish stock). It is also a key ingredient in katsuo no shiokara (塩辛 or しおから).

In Indonesian cuisine, skipjack tuna is known as cakalang. Most popular dish from skipjack tuna is cakalang fufu from Minahasa. It is a cured and smoked skipjack tuna clipped on a bamboo frame.^[13] Skipjack is also integral to Maldivian cuisine.^[14]

"Katsuo no Tataki"

Cakalang fufu

Notes

Other references

• Pacific skipjack tuna NOAA FishWatch. Retrieved 5 November 2012.
• Western Atlantic skipjack tuna NOAA FishWatch. Retrieved 5 November 2012.

External links

Wikimedia Commons has media related to Katsuwonus pelamis.

• "Katsuwonus pelamis". Integrated Taxonomic Information System. Retrieved 24 January 2006. 
• Froese, Rainer and Pauly, Daniel, eds. (2005). "Katsuwonus pelamis" in FishBase. 10 2005 version.
• Clover, Charles. 2004. The End of the Line: How overfishing is changing the world and what we eat. Ebury Press, London. ISBN 0-09-189780-7

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