Skipjack tuna

Skipjack tuna

Conservation status
Least Concern (IUCN 3.1)^[1]
Scientific classification
Kingdom:	Animalia
Phylum:	Chordata
Class:	Actinopterygii
Order:	Perciformes
Family:	Scombridae
Tribe:	Thunnini
Genus:	Katsuwonus Kishinouye, 1915
Species:	K. pelamis
Binomial name
*Katsuwonus pelamis* (Linnaeus, 1758)

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

Shoal of 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 mollusks. 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). Aging 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).^[2]

[edit] 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]

Gastronomy

In Japanese cuisine, skipjack tuna is known as katsuo, and is commonly smoked and dried to make katsuobushi, the central ingredient in making dashi (fish stock). Skipjack tuna is also used in katsuo no shiokara. 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]