So, you must be wondering – is skipjack tuna good to eat?
If you happen to catch skipjack and are thinking whether it’s a good fish to eat or not, you’re not alone.
We have several people asking us this question. After all, it’s not a very popular type of fish. However, it’s definitely worth it to catch tuna from shore and give this fish a try in your next menu.
This is why we’re here to give you some information on what to expect about skipjack tuna when it comes to flavor, nutrition, and overall value. Keep reading and learn more about this unique, yet amazing fish species!
Is Skipjack Tuna Good To Eat
We’ll cut to the chase and tell you straight away that yes, skipjack is good to eat.
You can eat skipjack tuna – and you should!
First of all, this fish species has a meaty flesh with a mild fishy taste. Critics may have a divided opinion about it, compared with other types of tuna. But you can count on how it’s definitely worth a shot and catching one – or buying one – to serve at the dinner table.
Skipjack tuna comes with a nice, somewhat red color. But once cooked, the meat turns into a gorgeous deep brown hue while the center is pink.
You can also cook it in different ways – grilled, baked, fried, or even raw. With its versatility, there is no doubt that it’s a fantastic addition to your weekly menu.
Can You Eat Skipjack Tuna? Health Benefits You Can Get
This saltwater fish is teeming with a lot of health benefits. So, aside from the flavor, you will enjoy eating it because of all the nutrients you can get from it.
For instance, it is loaded with essential fatty acids, minerals, protein, and vitamins D, E, and A.
A 100-gram serving contains 103 calories and 22 grams of protein. The pink meat is packed with essential amino acids, as well as polyunsaturated fatty acids. This is an excellent nutrient that helps to curb cognitive decline, asthma, inflammatory disorders, dementia, and depression, to name a few.
Another thing why it’s good to eat skipjack tuna is its low mercury content. In fact, the FDA considers skijack as an outstanding option for those looking for fatty fish with low mercury composition. Thus, you can eat as much as 8 to 12 ounces of this fish per week without any problem at all.
Lastly, skipjack tuna is packed with B-complex vitamins. Among these are B6 and niacin. And you can also get other minerals from consuming this fish such as magnesium, iodine, zinc, calcium, potassium, selenium, and phosphorus. These all support human nutrition and hormone balance in your body.
Preparing Skipjack Tuna For Cooking
Skipjack tuna has a streamlined and somewhat lean body. The sides and belly have silver bands while the back is a deep, blue-purple hue. There are almost no scales on the smooth skin of this fish.
The best locations to catch skipjack tuna is in the tropical waters of the Indian and Pacific Ocean. They can be a bit easy to catch as there are plenty of this species. In fact, it is the most abundant of all tuna species, so you should not have a difficult time catching a few yourself.
They swim to a depth of more than 800 feet. These fish also swim along with other tuna species such as the bigeye and the yellowfin. As they are strong and powerful, be prepared to put up a fight with this big guy!
If you’re lucky enough to catch skipjack, then you must be eager to know how to prepare it.
Fortunately, the process of cleaning and preparing this fish is pretty straightforward. You can easily get it ready for cooking, so you can enjoy the scrumptious taste of this fish.
- Remove the corselet or the hard skin using a filleting knife. Begin with the dorsal area then moving upwards to the pectoral fin. Do the next side, as well.
- Rest the tuna belly up. Create an incision behind its head, then slice down to the pelvic fins. Cut the intestines and throw them away.
- While laying the fish on the side, use your weaker hand to hold the head and pectoral fin. Extend the cut you made while avoiding the backbone.
- Cut right through the dorsal section behind the head. Do this until the blade has come across the backbone. Do this step on the next side, as well.
- From the anal vent up to the throat, make a small incision. This will expose the intestines, which will make it easy to take everything out. The head should also separate from the body quickly.
- Isolate the finlets and dorsal fins by cutting both sides of the fin. Grab the last finlet to separate it from the body by pulling forward.
- Stick your knife into the exposed cavity of the intestines. Once you are able to feel the backbone, you can separate the dorsal bones and the flesh. Do it to the next side, as well.
- Keep the tail steady by holding it with your weaker hand. Then, cut close to the tail and separate the flesh and lateral bones by sliding the blade in a forward motion. This creates your first fillet, and you can remove the next fillet by sliding the blade gently between the flesh and backbone.
- Be sure to separate the cavity bones and membrane from the flap of the belly. Don’t take out a lot of flesh in this area. And voila – you have yourself beautiful fillets that are ready for cooking!
Can You Eat Skipjack Tuna? Fun Recipes To Try
As we have mentioned earlier, skipjack is an amazing fish to eat. It’s highly nutritious and loaded with protein, vitamins and minerals.
Some great ways to enjoy skipjack tuna is by baking it with mushrooms, frying it and adding a tasty lemon sauce, or grilling it in a budget charcoal grill and serving with fresh watercress for a nutritious punch.
If you get the canned variety, simply top your crackers with skipjack tuna straight from the can (or heat it up first), and it goes as a delicious and healthy snack.
You can also check out this massive list of skipjack tuna recipes for you to try.
Skipjack tuna is among the smallest tuna species. It is abundant in tropical waters, which makes it relatively easy to catch.
With all of the health benefits of skipjack, not to mention its fantastic flavor, you can definitely enjoy eating it and making it a part of your diet each day!