Albacore 
Albacore
Thunnus alalunga
Average Weight/Length
Family, Genus, Class & Etymology
| Family | Scombridae |
| Description | Mackerels, tunas, bonitos |
| Environment | Brackish & Marine |
| Etymology | Latin, scomber = mackerel. |
| Genus | 15 |
| No. of Species | 54 |
| Order | Perciformes |
| Class | Actinopterygii |
| Reproductive Guild | Nonguarders |
| Distribution | Tropical and subtropical seas. Body elongate and fusiform, moderately compressed in some genera. Snout pointed, premaxilla beaklike, free from nasal bones which are separated by the ethmoid bone; mouth large; teeth in jaws strong, moderate, or weak; no true canines; palate and tongue may bear teeth. The 2 dorsal fins separate and depressible into grooves with 5-12 finlets behind second dorsal and anal fins; first dorsal fin with 9-27 rays, origin well behind the head. Pectoral fins high on body. Pelvic fins moderate or small with 6 fin rays, placed below the pectoral fins. Caudal fin deeply forked with supporting caudal rays completely covering hypural plate. At least 2 small keels on each side of caudal fin base, a larger keel in between on caudal peduncle in more advanced species. Lateral line simple. Vertebrae 31-66. Body covered with small to moderate scales or a scaly corselet developed (area behind head and around pectoral fins covered with large thick scales) and rest of body naked or covered with tiny scales. Gill membranes not united to isthmus. Thunnus and close relatives with a specialized vascular system for heat exchange; the evolution of this and related adaptations for endothermy are discussed in Block et al. 1993 (Ref. 11221). Primarily swift, epipelagic predators; some species occur in coastal waters, others far from shore. Mackerels (Scomber and Rastrelliger) filter plankton with their long gill rakers. Spanish mackerels, bonitos and tunas feed on larger prey, including small fishes, crustaceans and squids. The main predators of smaller scombrids are other predacious fishes, particularly large tunas and billfises. Dioecious and most display little or no sexual dimorphism in structure or color pattern. Females of many species attain larger sizes than maels. Batch spawning of most species takes place in tropical and subtropical waters, frequently inshore. Eggs are pelagic and hatch into planktonic larvae. Among the most important of commercial and sport fishes. [Thunninae=ISSCAAP 36; Scombrinae=ISSCAAP 37]. Also Ref. 50681. According to the recent phylogenies (Ref. 58009), two subfamilies can be recognized: - Gasterochismatinae with one species Gasterochisma melampus. - Scombrinae: divided currently in four tribes (Ref. 58010), only Scombrini are supported by molecular data; more research is needed for Scomberomorini, Sardini, and Thunnini. |
Other "Popular" Names for this Fish
Location Habitat
Biology & Physical Description
Life Cycle & Mating Behavior
Geographic Species Map (Fishbase.org Map)
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Summary of Distribution: Cosmopolitan in tropical and temperate waters of all oceans including the Mediterranean Sea but not at the surface between 10°N and 10°S. Western Pacific: range extend in a broad band between 40°N and 40°S. Often confused with juvenile Thunnus obesus which also have very long pectorals but with rounded tips. Highly migratory species, |
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Note: Distribution range colors indicate degree of suitability of habitat which can be interpreted as probabilities of occurrence (fishbase.org) |
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Sport Fishing Techniques
TrollingA trolling boat has multiple outriggers, poles and lines attached that use lures dragged across the ocean surface at speeds of 4 – 10 knots. Large beefy hooks are used with special durable lures allowing the fisherman to easily unhook the gamefish that has been caught and quickly get their lines back into the water. The larger the lures, the larger the potential fish, the larger the hooks. A tuna boat will usually make slow wide circles when trolling. A billfish boat will usually work ledges, fathom lines, zig zag area coordinates or make trolling circles if bait or a porpoise school is located and/or if they are fishing a FAD.. |
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DriftingDrift fishing allows you to fish over a variety of habitats as your boat drifts with the currents or wind movement. You can drift fish on the bottom or change the depth with a bobber or float. Natural baits work best. But jigs, lures and artificial flies will produce good results, too. You can drift fish on the ocean, as well as ponds, lakes, rivers and streams any time of the day and year.. |
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Commercial Fishing Techniques
Pelagic LonglineThis fishery uses a longline to catch a variety of pelagic fish on the high seas such as tuna and swordfish. A deep-set longline is used to primarily target tuna and a shallow-set longline is used to target swordfish or mixed species including bigeye, Albacore and yellowfin tuna. Baited hooks are attached to a line that floats in the ocean using buoys and flagpoles. |
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Tackle & Baits
Game Rating
Game Rating : 8/10
Game Description :
An outstanding battler, even among the hard-fighting Tuna clan.
Food Rating
Game Rating : 8/10
Game Description :
While smaller in size than ahi, the albacore tuna we catch in Hawaii are still larger in comparison to those caught off the west coast. The flesh is usually light in color and mild in flavor. Depending on the time of year and where the fleet if fishing, Hawaiian Seafoofd offers Tombo in two grades: Pink tombo, which is higher in fat and oil and white Tombo, which is lighter. We can assure you that our Tombo will make an excellent sashimi offering and is fully up for whatever preparations you may have in mind. 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. Restaurants usually grill tombo ahi, but other cooking methods will work as well. Tombo has a tendency to dry out quickly when cooked, so it is important to avoid overcooking.
