Availability & Seasonality
Aku is historically the most important single commercial fish species in terms of landed weight and value in Hawaii, as well as throughout much of the central and western Pacific. Hawaii’s aku fishery, however, is characterized by wide annual and seasonal fluctuations in landings. Aku caught in Hawaii routinely range between 4 and 15 pounds in round weight, but larger fish (16 to 30 pounds in round weight), move into Hawaiian waters during the summer season of increased abundance (April-September).
Product Forms & Yields
Aku is sold in various forms: whole fish, fillets, steaks, in raw fish preparations or as dried fish sticks. Much of the aku catch is sold fresh, but surpluses caught during the peak summer season are sometimes processed. Some of the excess summer fish are dried. The yield of fillet from whole fish varies from 45% for small aku to 60% for large aku.
Shelf Life & Quality Control
Even with the best care, aku has a relatively short shelf life as a high quality product and is generally consumed within 6-7 days after landing (See Table 3). Aku which has been caught by trolling or pole-and-line is fresher and, hence, has a longer shelf life than that caught by longline boats, which make longer fishing trips. Aku keeps longer if it is stored whole (especially if head down) and is not filleted until shortly before use. Larger summer fish (16-30 pounds in round weight) keep better than smaller fish. The first evidence of deterioration is a transformation of the deep red color of the meat to a brownish-red or rainbow color, accompanied by loss of firm texture. Aku (Skipjack Tuna) It is not uncommon to find small worms in the belly flaps of aku. Studies have shown that these parasites present little, if any, health hazard, and they can be easily removed or destroyed by cooking.
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