Bykov, V.P., 1983

 

 Indian Ocean, January

 In terms of quality, skipjack meat is inferior to yellowfin's. It has a darker color which varies from buff to light brown with a pinkish tinge. After heat treatment it becomes slightly light. Meat consistency is harder and denser, although the taste and smell are quite pleasant. This fish should be used for natural conserves and conserves in oil and for semi-finished products and culinary preparations.