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Product Forms And Yields:
The preferred market
size of tombo ahi for use in fresh or processed
products is greater than 50 pounds in the round.
The larger fishes have several advantages: (1)
greater yield of finished product — 60-65%, (see
Table 5); (2) pinker flesh coloration; and, (3) greater
fat content than smaller tombo.
Fresh albacore is also marketed as loins, loin sections, or steaks at fish markets or supermarkets
with fish counter service or self-service counters. Tombo is one of the preferred species for gourmet
smoked fish products.
IV. Of Special Interest To Consumers/Food Service Personnel
Color, Taste, Texture:
Tombo ahi has flesh that varies
from whitish-pink in smaller fish to deep pink in larger
fish. Larger tombo ahi have a greater fat content than
smaller fish, and this is a desirable attribute for raw
fish products, as well as for broiling.
As raw fish, tombo is softer than other ahi or aku and, hence, more difficult to slice into sashimi. The
flesh becomes much firmer when cooked than when in the raw state.
Preparations:
Restaurants usually grill tombo ahi, but other cooking methods will work as well.
Tombo has a tendency to dry out quickly, so it is important to avoid overcooking.
V. Historical Note
Albacore is the only tuna species which can be canned as “white meat” in the U.S. The west coast
albacore fishery began in the early 20th century as canning techniques were perfected. However, it
was twenty years before albacore became recognized as a premium canned product. With recent
cannery closures on the U.S. west coast and wide fluctuations in cannery prices for tombo ahi, an
increasing quantity is entering the fresh and fresh frozen restaurant market.