Scientific Name:
Thunnus alalunga
Common Name:
Albacore, longfin tuna, tombo (Hawaiian)
Product Information:
Albacore has a mild, rich taste and a firm, steaky texture, with large, moist flakes. Albacore meat is less dense than bluefin tuna, though it is one of the fattiest species, with more omega-3 than the rest of the tunas.Albacore has the lightest-colored meat of all the tunas, though it can range from light beige to almost brown when raw. All albacore flesh becomes off-white after cooking.Albacore meat is not as firm as yellowfin or bluefin, which makes it less suited for sashimi.
Product Forms:
resh: Whole, H&G, Loins, Steaks Frozen: Whole, H&G, Loins, Steaks Value-added: Canned, Smoked
Substitutions:
Other tunas, Mako shark, Swordfish
Cooking Tips:
Albacore, like the other tunas, should appeal to meat lovers, especially those who like to grill. Albacore cooks quickly, and for maximum flavor is best served rare. Try searing albacore steaks to serve with a highly seasoned sauce. Marinating before cooking and basting during will keep albacore moist and prevent it from turning tough.
Global Supply:
Korea, Japan, New Zealand, South Africa, Spain, Taiwan, United States
