United States · Texas · Williamson

Katsuwonus pelamis

June: Spawning continues, and tunas begin moving north, returning to colder waters.

Photo Fishing Cooking

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Widely used in Japanese cuisine, especially for sashimi and sushi Important commercial species in tropical and subtropical waters

Found in tropical and subtropical ocean waters Fast-growing and migratory species Typically reaches up to 1 meter in length

Caught by longlines, trolling, and nets Fished using live bait and artificial lures

Active throughout the day, especially in warm waters Prefers water temperatures of 20–30°C

19 June 2025 Good bite

20 June 2025 Good bite

21 June 2025 Good bite

22 June 2025 Good bite

23 June 2025 Good bite

24 June 2025 Great bite

25 June 2025 Good bite

Meat is dark, with pronounced flavor, suitable for canning Chill quickly, best fresh for frying and smoking

Fillet: Frying, smoking, canning
Whole: Grilling, baking
Head and bones: Fish broths

Fried skipjack tuna with soy sauce (Frying)
Quick and flavorful dish

1. Cut fillet into steaks.
2. Marinate in soy sauce with garlic for 15 minutes.
3. Fry in pan 3 minutes each side.

Smoked skipjack tuna (Smoking)
Rich flavor and smoky aroma

1. Marinate fish in brine for 6 hours.
2. Cold smoke for 4–6 hours.
3. Serve with bread and vegetables.

Spicy marinated skipjack tuna (Pickling)
Spicy and aromatic flavor

1. Cut fish into pieces.
2. Marinate in vinegar with pepper and spices for 12 hours.
3. Serve chilled as appetizer.

Grilled skipjack tuna with lemon (Grilling)
Fresh taste with citrus notes

1. Rub fish with olive oil and lemon.
2. Grill 4 minutes per side.
3. Serve with fresh vegetable salad.