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Dock to Dish: A Seafood Blog.
Albacore (Thunnus alaunga) is a member of the tuna
family. Our fresh wild albacore sashimi fillets are frequently used to make the highest quality sushi in sushi bars. They are also wonderful for pan searing. We sell fresh wild boneless albacore fillets from fish harvested in the Fiji islands. Albacore is caught year round, but more commonly during summer. They are harvested primarily with poles using the technique of trolling, and their average weight is 25 to 35 lbs. Wild albacore sashimi has a much lower fat content than farmed albacore.
In the marketplace albacore is commonly referred to as tuna, tombo, longfin
tunny and canned white tuna. When prepared for sushi it is known as shiro
maguro. This native Pacific albacore is unlike its brothers fished in the
eastern hemisphere. While those albacore reach 10-30 pounds, the Pacific
species grow to just 7-15 pounds, averaging about 9 pounds. During albacore
season local boats target small juvenile albacore. The young, football-shaped
fish are very high in heart-healthy omega-3 fatty acids with very little
mercury as compared to the older albacore and other tunas.
Albacore is the only tuna species which may be marketed as "white meat
tuna" in the United States. It is found in the open waters of all tropical
and temperate oceans, and the Mediterranean Sea. The North Pacific albacore
migrate to two regions of the Northeast Pacific. One area is off the northern
part of Baja California, Mexico and the other is off the coast of Washington