Albacore Tuna
Thunnus alalunga
A smaller and less colourful tuna than its bigeye and yellowfin relatives, albacore is nonetheless one of the most sustainable and versatile species in the Pacific.
They are fast growing and very fast swimming, voracious feeders.
As opposed to bright-red flesh, they have a lighter, rosy-pink hue. Albacore holds a special place in the hearts of many Tahitians who prefer its mild flavour and soft texture for the national staple ‘Poisson Cru’ (raw fish in lime and coconut milk).
They are fast growing and very fast swimming, voracious feeders.
As opposed to bright-red flesh, they have a lighter, rosy-pink hue. Albacore holds a special place in the hearts of many Tahitians who prefer its mild flavour and soft texture for the national staple ‘Poisson Cru’ (raw fish in lime and coconut milk).
HOW TO COOK IT?
Can be used in any of the raw or cooked methods commonly applied to tuna, yet due to its neutral taste, albacore is usually enhanced with the addition of other elements to the dish eg citrus, ginger and other Pacific or Asian flavours.
