| Fact
Book |
 |
| English Name: |
Skipjack |
| Latin Name: |
Katsuwonus Pelamis |
| Length (Inches): |
13 - 32 |
| Weight (Kg.): |
3 - 18 |
| |
|
| Characteristic: |
It has dark blue color
on its top and oblique stripes on its undersides. They
are short-life species. |
| |
|
| Habitat: |
Skipjack can be found
in tropical oceans all over the world between 45°N
and 40°S.
They swim in the upper mixed layers of the oceans. |
| |
|
| Harvest
Areas: |
Thailand, Indonesia
and Philippines |
| |
|
| Popular
Production Form: |
Skipjack tunas are mainly
caught from thePacific Ocean; Thailand, Philippines and
Indonesia. Somes are caught from the Atlantic Ocean; Ecuador,
Colombia, Ivory Coast. |
| |
|
| Preparation:
|
Skipjack can be cooked
in various dishes, especially poke, raw fish. Many Japanese
and Hawaiian consumers prefer sashimi prepared from large
skipjacks. |
| |
|
| Sources: |
http://www.planet-hawaii.com
http://www.atuna.com |
| |
|
| Nutrition
Facts |
Serving Size: ? fillet
(198g) |
| |
|
| Amount
per serving |
| Calories |
203.9
Kcal |
| Total
fat |
2
g. |
| Saturated
Fat |
1.6
g. |
| Polyunsaturated
Fat |
0.6
g. |
| Monounsaturated
Fat |
0.4
g. |
| Cholesterol |
93.1
mg. |
| Sodium |
73.3
mg. |
| Total
Carbohydrates |
0
mg. |
| Protein |
43.6
g. |
|
|
