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Tuna, Albacore
Thunnus alalunga

Albacore Tuna

© B. Guild/ Charting Nature, www.chartingnature.com

COMMON NAMES

  • Albacore
  • Albacore tuna
  • Bonito
  • Longfin tuna
  • Tuna

NOT SO FISHY NICKNAME

Albacore tuna is distinct from other popular tunas thanks to its white meat and subsequent nickname, “Chicken of the Sea.” To many people, this image brings back memories of childhood tuna salad sandwiches. Although the canned product is better known, fresh sushi-grade albacore is also available.

HEALTH ADVISORY

Environmental Defense has issued consumption advisories for adults and children due to elevated mercury levels.

While commonly known as the white meat tuna in a can, albacore tuna is also available fresh and frozen as firm, meaty, omega-3-rich steaks.

Albacore tuna is a highly migratory fish, found in warm temperate oceans and tropical seas around the world. Albacore is a medium-size tuna that can grow up to four feet and 88 pounds, although it averages 10 to 40 pounds in the commercial catch. Depending on its size, albacore meat is either light brown or bright pinkish red. Off the west coast of the U.S., trollers fish for small albacore that have light brown meat. Albacore caught by longline in the South Pacific and Hawai’i is usually larger and its meat is pinkish red instead of light brown. Longlined albacore is often marketed under its Hawai’ian name, tombo or tombo ahi. Both large and small albacore are popular served raw.

While frozen albacore is widely available, obtaining fresh or frozen troll-caught fish may require a little extra effort. During the fishing season, many West Coast fishermen sell their catch directly to consumers at major fishing ports in Washington State, Oregon, and California. Over 90 percent of all albacore landed in the U.S. in 2003 was landed in these states. In 2004, the U.S. imported 35,000 MT (77 million pounds) of albacore, 94 percent of which went to the canned market. Most imported frozen albacore is from Canada (a troll fishery), while fresh albacore is likely to be imported from Fiji.

CONSERVATION NOTES

Albacore tuna is widely dispersed and does not “school” in dense quantities like other tuna. Thus, most albacore is caught by longline fishing or trolling, rather than by purse seine. Longline fishing for tuna is a major concern to conservation groups and scientists because it results in the bycatch of endangered species such as sea turtles and sharks, in addition to many species of billfish, seabirds, and marine mammals. Trolling results in significantly less bycatch than longlining, which is the primary reason conservation groups recommend trolled albacore over longlined fish.

Populations of albacore are currently considered healthy in the Pacific (including Hawai’i) and the South Atlantic. Populations in the North Atlantic, Indian Ocean and Mediterranean are considered overfished. As is the case with all tunas (and other migratory, pelagic fish), management and conservation of populations is complicated by the movement of fish across management boundaries and the fact that many fishing nations are not party to any of the agreements regarding fishing on the high seas.

The American Albacore Fishing Association fishery for albacore tuna in the Pacific is currently undergoing assessment for certification to the Marine Stewardship Council (MSC) standard.

IN SEASON

  • Troll-caught albacore from west coast of the U.S.: mid-summer to early fall, peak in July and August
  • Tombo albacore available year-round from importers

PRODUCT FORM

FRESH:

  • Loins and steaks
  • Headed and gutted (imported)

FROZEN:

  • Whole (limited)
  • Loins and steaks

BUYING TIPS

  • Fresh troll-caught albacore should be bled on landing to produce the highest quality. This process causes the flesh to remain lighter in color and more appealing. If you can see flecks of blood (“ants” in industry jargon), the fish was not bled.
  • All canned albacore is not created equal. Imported canned albacore is cooked twice: large canneries cook the fish, pick the meat, can it, and cook it again. On the west coast of the U.S., most albacore canneries are small operations that put raw albacore chunks in the can, then cook them in their own juices.

HISTAMINE WARNING

Albacore, along with other tuna, contains the amino acid histidine in its flesh, which turns into the common allergen, histamine, after the fish dies. A toxin, histamine can cause mild to severe allergic reactions in individuals with sensitivity to this allergen. Proper handling of albacore is essential for food safety; albacore stored above 40oF for an extended period will produce histamine (production is faster at higher temperatures). Histamine cannot be eliminated by cooking, freezing, or smoking contaminated fish.

ASSOCIATIONS

Western Fishboat Owners Association (WFOA)
P.O. Box 138 , Eureka, CA 95502, Phone: 707–443–1098, Fax: 707–443–1074, Web Site: www.wfoa-tuna.org, Email: wfoa@cox.net • A California-based nonprofit organization representing 400 family owned hook-and-line (troll) albacore fishing boats, including fishermen from California, Oregon, Washington, British Columbia, Alaska, Hawaii, Tahiti, and New Zealand. The WFOA assists in promoting troll-caught albacore tuna. For a list of albacore fishermen who sell their fish direct, visit www.albatuna.com.

Pacific Coast Federation of Fishermen’s Associations (PCFFA)
P.O. Box 29370, San Francisco, CA 94129, Phone: 415–561–5080, Fax: 415–561–5464, Web Site: www.pcffa.org, Email: fishlifr@aol.com • A federation of port and fishermen’s associations from San Diego to Alaska, assuring fishermen’s rights and fighting for the survival of commercial fishing as a way of life.