Albacore is a widely distributed species of tuna. This fish, also known as longfin tuna, inhabits a vast expanse of the world’s oceans. Its journey from the open sea to the dinner plate involves specific biological characteristics and migratory behaviors.
Key Characteristics
The albacore (Thunnus alalunga) is a member of the mackerel family, Scombridae. This tuna has a sleek, torpedo-shaped body, designed for efficient movement. Its coloration features a dark blue back that transitions to a silvery white on its underside.
Albacore’s distinctive trait is its exceptionally long pectoral fins. These fins can extend beyond 30% of the fish’s total length, reaching well past the anal fin. Albacore can grow significantly, reaching up to 1.4 meters (4 feet 7 inches) in length and weighing around 36 kilograms (80 pounds).
Life in the Ocean
Albacore are pelagic predators, living and hunting in the open ocean. They are found across temperate and tropical waters globally, inhabiting the Atlantic, Pacific, and Indian Oceans, as well as the Mediterranean Sea. These fish reside in the epipelagic and mesopelagic zones, from the surface down to depths of about 600 meters (1,969 feet).
Albacore are highly migratory. Their diet primarily consists of cephalopods, such as squid, distinguishing them from other tuna species that mostly consume fish. They also feed on smaller fish and crustaceans, and can consume up to 25% of their own body weight in a single day to fuel their high metabolism.
Albacore form schools, often with similarly sized individuals, and these schools can sometimes include other tuna species like skipjack or yellowfin. To breathe, albacore must continuously swim with their mouths open, as they lack the physiological structures to pump oxygenated water over their gills while stationary.
Spawning occurs in tropical waters from November to February, with females capable of releasing over two million eggs. Albacore live for up to 12-13 years, reaching sexual maturity around five years of age.
Albacore on Your Plate
Albacore is known as “white meat tuna” due to its lighter-colored flesh, making it a popular choice for consumers. It is one of the main species used for canned tuna, often specifically labeled as “solid white” tuna in the United States. Beyond canning, albacore is also enjoyed fresh, prepared as steaks for grilling or pan-cooking.
The flavor of albacore is described as milder and more delicate compared to other tuna varieties. It has a firm, yet flaky texture, providing a “steak-like” mouthfeel that is less dense than yellowfin or bigeye tuna. Younger, smaller albacore tend to offer a more subtle and cleaner flavor profile with a softer texture, while larger fish may have a more robust taste. Nutritionally, albacore is a good source of protein and is notably rich in omega-3 fatty acids, which are beneficial for heart health and can help reduce inflammation. It contains high concentrations of omega-3s.
Sustainability is a key consideration for albacore fisheries, which are managed by various international organizations. Fishing methods like pole-and-line and trolling are favored for their lower impact and minimal bycatch. Regarding mercury levels, albacore, being a larger predatory fish, can accumulate more mercury than smaller species. Mercury content often correlates with the fish’s size and age; younger, smaller albacore generally have lower levels.