Tuna

Albacore Tuna (Thunnus alalunga)

Albacore Tuna is also called tombo, Pacific albacore or even just tuna.  It is the only tuna species that may be marketed as "white meat tuna" in the United States.  They are typically 15 to 20 pounds.

The North Pacific albacore migrate to two regions; one is off the northern part of Baja California, Mexico, and the other is off the coast of Washington and Oregon. Albacore is a prized food and the albacore fishery is economically significant. Methods of fishing include pole and line, longline fishing, and trolling with a season from July through September.

We typically sell the loin with the bones removed; and it is similar to a pork loin in length/shape. Tuna is easily cooked on the barbecue/grill, pan seared, and is delicious either with or without a marinade. It is excellent as sashimi.  Albacore Tuna is popular for home canning and home canned Albacore will ruin you for the commercially canned commodity.

Yellowfin Tuna (Thunnus albacares)

Yellowfin is often marketed as ahi, from the Hawaiian ahi (a name also used there for the closely related bigeye tuna) and is among the larger tuna species, reaching weights of over 400 pounds. Yellowfin tuna is widely used in raw fish dishes, especially sashimi. This fish is also excellent for grilling and is often served seared rare.

Tuna Recipes
Albacore Tuna and Radiation from OSU Extension Service

Kevin Beick

Revolution Design Group, 132 East Broadway, Eugene, OR, 97401