Proteins

Skipjack Tuna

Strongly flavored small tuna used canned, seared, or dried into katsuobushi.

Skipjack is a small, fast-swimming tuna with darker, robustly flavored flesh, the most common species in canned tuna. In Japanese cooking it is the source of katsuobushi (dried bonito flakes) that flavor dashi, and is also lightly seared as tataki. It is leaner and more intense than larger tunas.

Skipjack tuna (Katsuwonus pelamis) is the most abundant tuna species on Earth, accounting for roughly 60% of the global tuna catch. Despite its numerical dominance, skipjack is often overshadowed by more prized relatives—bluefin, yellowfin, and albacore. Yet within the tuna family, skipjack possesses the most assertively flavored flesh: dark, firm, and richly full-bodied. Its flavor is bolder and more direct than that of albacore or yellowfin, with a density that rewards confident cooking and punishes overcooking. The flesh is dark red when raw, transitioning to a grayish-brown when cooked—a color change that can alarm the uninitiated but indicates nothing about quality or safety. Skipjack is available in three primary market forms: fresh or frozen steaks, canned (where it comprises the bulk of 'chunk light' and 'skipjack' products), and dried into katsuobushi, the shaved bonito that forms the foundation of Japanese dashi and countless other preparations. With lower mercury levels than bluefin or bigeye, skipjack offers a more sustainable choice for health and ecological reasons alike. Its dense flesh—yielding approximately 50–55% edible meat after heading, gutting, and filleting—makes it a workhorse across cuisines from Mediterranean grilled steaks to Hawaiian poke to the shaved garnish adorning a bowl of ramen.

Measured in: g
Storage: Fridge

Allergens

Fish

Types & varieties

Aku

Hawaiian market name for skipjack; dominates Pacific Island commerce and menus

Oceanic skipjack

Alternate English common name

Arctic skipjack

Regional name used in some eastern Atlantic fisheries

Katsuobushi

The dried, fermented, and smoked product made from skipjack; sold shaved or in blocks

The Katsuobushi Transformation

The conversion of skipjack into katsuobushi represents one of the most profound culinary transformations of any fish. Dark, strongly flavored flesh becomes delicate, papery shavings with a haunting smoky-umami character that defines Japanese cooking. The traditional process—repeated smoking and drying over weeks—concentrates glutamates into a potent source of umami that no other ingredient replicates. Shaved katsuobushi is the backbone of dashi, but it also finishes dishes, adorns soups, and punctuates salads with bursts of savoriness.

Katsuobushi is also called bonite séchée in French-speaking markets
True bonito flakes from this process offer more aroma than instant dashi powder
The characteristic aroma develops during the second cold-smoking phase

Fresh vs. Canned: Understanding the Two Worlds

Most cooks encounter skipjack in two distinct forms, each demanding different technique. Canned skipjack—the dominant ingredient in 'chunk light' and 'skipjack' products—is fully cooked during canning and absorbs bold seasonings readily. It needs no further cooking and benefits from assertive flavor pairings. Fresh or frozen skipjack steaks require careful attention: the dense flesh dries out quickly, and the strong flavor demands confident seasoning. The grayish-brown color of cooked skipjack is natural and indicates nothing about quality.

Fresh steaks keep 1–2 days refrigerated; frozen at -18°C (0°F) or below for up to 3 months
Bring fresh steaks to room temperature before cooking for even results
Never thaw frozen skipjack at room temperature—refrigerate overnight instead

Common uses

Canned tuna production (the dominant use; most 'chunk light' and 'skipjack' canned products globally)Poke—cubed raw or barely seared in the Hawaiian tradition with soy, sesame, and seaweedSeared aku steaks, brushed with sesame oil and soy, served over riceKatsuobushi—shaved as garnish for soups, salads, Japanese savory dishes; the base of traditional dashiGrilled or broiled steaks with aggressive seasoning to stand up to the strong flavorMediterranean preparations: grilled with olive oil, lemon, capers, and herbsTartare and ceviche, particularly in Pacific Rim cuisinesIn Japan, also sold as sashimi in some markets, though less prized than bluefin or yellowfin

Tips & pitfalls

Do not overcook: skipjack's dense flesh dries out quickly; aim for 120–125°F (49–52°C) internal for medium-rare at most
For seared preparations, bring flesh nearly to room temperature before cooking to ensure even doneness
When buying fresh, smell the gills (if present): clean ocean scent only; any ammonia or fishy odor indicates degradation
For canned use, skipjack's strong flavor benefits from mayonnaise-based salads, assertive vinaigrettes, or bold preparations
Avoid thawing frozen skipjack at room temperature; thaw slowly in the refrigerator overnight to preserve texture
If substituting in a recipe calling for bluefin or yellowfin, reduce cooking time slightly due to skipjack's denser flesh
Store fresh steaks on a bed of crushed ice in the coldest part of the refrigerator, not directly on ice
The grayish-brown color of cooked skipjack is normal and expected—do not mistake it for spoilage

Nutrition

103kcal

Energy

431 kJ · per 100 g

Where the calories come from

Protein 91%Carbs 0%Fat 9%

Protein

22g

44% DV

Carbs

0% DV

Fat

1% DV

Fiber

0% DV

Sodium

37mg

2% DV

Notable micronutrients

Niacin (B3)96% DV

Vitamin B1279% DV

Selenium66% DV

Vitamin B650% DV

Phosphorus18% DV

Potassium9% DV

Source · USDA FoodData Central · approx. Fish, tuna, fresh, skipjack, raw

View on FDC →

In the shops

Matched grocery products

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Good to know

Scientific name: Katsuwonus pelamis
Family: Scombridae (mackerel family)
Average size: 20–30 inches (50–80 cm); 8–40 lbs (3.5–18 kg)
Catch volume: Most abundant tuna species; ~60% of global tuna catch
Habitat: Tropical and temperate oceanic waters worldwide
Flesh color: Dark red when raw; turns grayish-brown when cooked
Texture: Firm, dense; can become dry if overcooked
Flavor: Strong, bold, full-bodied; richer and more assertive than albacore or yellowfin
Mercury level: Lower than bluefin or bigeye; moderate among tunas
Edible yield: ~50–55% after heading, gutting, and filleting

Substitutes

Yellowfin tuna (ahi) — Similar texture, milder flavor; reduce seasoning slightly; best for raw applications like sashimi and poke
Bluefin tuna — Richer, fattier, more prized; use in same preparations; will be more expensive and slightly more delicate
Albacore — Milder, lighter, and more delicate; not ideal for bold preparations; avoid in strongly seasoned dishes meant for skipjack
Dogtooth tuna (giant tremolina) — Comparable intensity; denser texture; excellent for searing; availability varies regionally
For katsuobushi: dashi powder or instant dashi granules — Convenience substitute; true bonito flakes offer fresher, more aromatic results
Smoked herring or dried cod — For traditional European preparations calling for 'bonito'; similar smoky, umami depth

Pairs with

Soy sauceSesame oil and toasted sesame seedsGinger (fresh, grated)Wasabi and pickled gingerTomatoes (raw or lightly cooked)Olives and capersGarlic and shallotsChili pepper (fresh or dried)Lemon and lime juiceGreen onions and shisoHijiki and wakame seaweed

Also called

Kandumas · Bonito · Katsuo