skipjack tuna (recipes)
Printed From: The Fishing Website
Category: Saltwater Fishing
Forum Name: The Work-Up
Forum Description: Game fishing related topics here
URL: https://www.fishing.net.nz/forum/forum_posts.asp?TID=99061
Printed Date: 03 Jul 2026 at 8:17am
Topic: skipjack tuna (recipes)
Posted By: samax
Subject: skipjack tuna (recipes)
Date Posted: 23 Feb 2014 at 6:48pm
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headed out over the manukau bar yesterday and got a few albacore and skippies and was wondering if anyone had any recipes they would be willing to share cheers |
Replies:
Posted By: Tagit
Date Posted: 23 Feb 2014 at 7:00pm
| Best skipy recipe. Cut your skippy fillets into chunks about 50 x 25 size. Put them on an 8/0 tied to your favourite rod and drop them into the sea at your favourite big snapper spot. Turn them into snapper and they will taste a whole lot better. |
Posted By: samax
Date Posted: 23 Feb 2014 at 7:10pm
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haha was scared of that but i will give it a try a few ways |
Posted By: Blue Asparagus
Date Posted: 23 Feb 2014 at 7:15pm
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they say they make very nice sushime have heard this from a fair few people now ------------- Ultimate GAME Fishing Adventures. Northland |
Posted By: KikBac
Date Posted: 23 Feb 2014 at 7:23pm
| Treat it well, bleed, gut, gill, pack on ice, take off the loins and remove blood meat. Cut the loins thin and serve with soy and wasabi, as sashimi is as good as it gets. |
Posted By: whitigroper
Date Posted: 23 Feb 2014 at 7:34pm
| skippies bait alberts good eating cooked any way and if bleed and kept well on ice will be good raw if not kept cold will be mushy |
Posted By: waynorth
Date Posted: 23 Feb 2014 at 7:49pm
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A mate bottles skippies - got the method off youtube I think. Involves skinning them before filleting & cutting out the red meat - he uses a pressurised boiler but apparently it works with a normal boiler - takes a bit longer. First time I've ever eaten it & I loved it - strong taste but similar to store bought tinned tuna. I reckon albacore might be better, and yellowfin better again if they still exist. ------------- treat fish like fish |
Posted By: Lethal
Date Posted: 23 Feb 2014 at 9:08pm
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cant beat albacore, reason its called chicken of the sea... if you deep fry albacore in strips with batter its gorgeous, take the batter off the next day and you will think your eating chicken, gave it to some fishing mates at my old work and they couldn't believe it was fish... tried Skippy and it was so terrible i just about puked... best bait for snapper when caught by Rec's... ------------- Thanks for everything you did for us Eric. may you rest in peace, You were one of the real legends of NZ recreational fishing |
Posted By: Jedijay
Date Posted: 23 Feb 2014 at 9:26pm
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I treat albacore like chicken and use it for tempura and curries. Just make sure you bleed them and get them on ice straight away. For skippies I normally keep them as bait, but there have been some that I have bleed and tried marinating in soy sauce and sesame oil before grilling them on the bbq. Just make sure that you remove the dark red bits.
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Posted By: Jaapie
Date Posted: 23 Feb 2014 at 9:45pm
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Mate, your man BA is spot on with regards to having sashimi with the skippy. We fished some Japanese a few seasons back and the bloke just about peed himself when we brought a bunch off the bungy cord onboard. There was frantic action and half an hour later we were served by paying clients the most exquisite sashimi - the meat was literally still quivering. Cold, but not chilled and well bled but not fishy. With regards to the Albacore - mate, invite me over and I'll knock your socks off. Some of the best there is quite honestly. ------------- "Only when the last tree has died, the last river has been poisoned and the last fish has been caught,will we realize that we cannot eat money" - 19th Century Indian Creed |
Posted By: mangre 2
Date Posted: 23 Feb 2014 at 9:51pm
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cooked skippy is yuck. ------------- Beautiful is better than ugly, Explicit is better than implicit, Simple is better than complex, Complex is better than complicated. http://oceanmobilemap.blogspot.co.nz/ |
Posted By: Diver Dan
Date Posted: 23 Feb 2014 at 10:00pm
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I bottle fish regularly, and in my opinion the bottled skipjack is better than the bottled albacore - a nice rich flavour. Bottled kingfish is good too. PM me if you want a recipe. ------------- Proud member of the Glen Innes Spearfishing Club |
Posted By: Fishb8
Date Posted: 23 Feb 2014 at 10:01pm
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I once conducted a blind tasting with 4 fish types all dusted in flour and fried with butter - all caught that afternoon Kahawai Skipjack Tuna Snapper Terakihi Double tested Result 1-Kahawai 2-Skippy 3-Terakihi 4-Snapper  ------------- Be yourself; everyone else is already taken |
Posted By: topdog
Date Posted: 24 Feb 2014 at 7:47am
 Fresh Skipjack loin Sashimi is all good! |
Posted By: K'OTIC
Date Posted: 25 Feb 2014 at 3:25pm
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albis are chicken of the sea skippys are the dog of the sea, even when blead and put on ice!
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Posted By: AlexFyssher
Date Posted: 25 Feb 2014 at 3:45pm
| Yea skippies are revolting. Eating them is a waste of good bait. |
Posted By: Fishb8
Date Posted: 25 Feb 2014 at 5:08pm
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Wrong, the last 2 posts!!! Cut one into 4 loins, removing the blood lines. Marinade in lime or lemon, oil, garlic, ginger and a dash of Thai sweet chillie sauce for an hour then cook on barbie - yummy as. Also works well for albacore. Bet you've never eaten Blue Mackerel, either another "bait" fish that tastes great.  ------------- Be yourself; everyone else is already taken |
Posted By: of2fsh
Date Posted: 25 Feb 2014 at 5:46pm
And if it still tastes lke crap put more sweet chilli on it...... ------------- 2009 and 2010 BERKLEY SOFTBAIT COMP CHAMPS,Runner up 2013 ( solo),winner 2013/14 longest kingfish nz fishing competition |
Fishb8 wrote:Posted By: mangre 2
Date Posted: 25 Feb 2014 at 6:00pm
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nice in a curry I heard ------------- Beautiful is better than ugly, Explicit is better than implicit, Simple is better than complex, Complex is better than complicated. http://oceanmobilemap.blogspot.co.nz/ |
Posted By: mangre 2
Date Posted: 25 Feb 2014 at 7:59pm
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Japenese love dried skippy, use it to flavour soup. etc. You can buy skippy flakes, which you can mix with your rice, for a nice fishy flavour. ------------- Beautiful is better than ugly, Explicit is better than implicit, Simple is better than complex, Complex is better than complicated. http://oceanmobilemap.blogspot.co.nz/ |
Posted By: part-timer
Date Posted: 25 Feb 2014 at 8:30pm
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I have a Japanese friend... skippy is highly regarded for sashmi over there.. I regularly have it sashimi on the boat.. I usually try to catch one on the way in to where ever we are going to stay the night.. bleed it, take the fillets off and get them on ice for an hour or so. Its fantastic with wasabi and soy.. J
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Posted By: alan syme
Date Posted: 25 Feb 2014 at 8:40pm
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I have tried several ways of eating skippy, ones mentioned previously. chilled, cooked, fried, red bits removed, bled, iki'ed, well looked after, sashimi with all the nice sauces, dips, fresh ingredients etc etc. Skippy's are bait for me and I am yet to find anything that makes them taste half decent,too strong a flavour for me. Since living in the islands, I am happy to eat other bait like squid, jack macks, kahawai etc, I even eat flying fish and they taste nice. Just my opinion, but not keen on eating skippys.. Albacore tastes great. |
Posted By: pirate
Date Posted: 25 Feb 2014 at 8:42pm
| Agree it is real good sashimi, never would of considered it once upon a time but man it is friggen delicious. cut thin is the trick with kikomen soy and a nice strong wasabi all premixed and an icey cold steingrenade to wash it down of course. |
Posted By: sid fishus
Date Posted: 25 Feb 2014 at 8:54pm
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Skippy and albie both make excellent sashimi. Bleed and gut immediately, once they hit the boat deck. Once bled straight into an ice slurry. When you fillet, get a little picky cut out the heavy blood areas and take the good clean loins. Slice thinly and serve chilled with either soy n wasabi. Or I can reccomend a Vietnamese dipping sauce. 2tbsp lime juice, 2 tbsp fish sauce, 1tbsp sugar, 1 tsp fine chopped ginger, 1 red chili chopped, 1 garlic clove chopped, 2tbsp water. Poor over sliced tuna and every woman who eats it will want to sleep with you. Don't waste these guys. Top eating. ------------- I always tell the truth about things that never happened |
Posted By: sid fishus
Date Posted: 25 Feb 2014 at 9:04pm
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Recipe 2 for cooking them. Toast sesame seeds in a frypan. Do this dry with no oil until the brown up and crisp. Set aside. Marinade tuna in your choice of marinade. Teriyaki, is good, I Like a bit of sweetness, use either mirin, sugar or honey, a dash of heat from cayenne or chili too is good. Sear tuna in a hit pan with a little oil, DO NOT cook all the way through! Just blacken the outside, inside should still be semi raw n pink. Take out of pan and roll in the toasted sese seeds. Cut into slices so you can see pink inside, use a VERY sharp knife for this so fish doesn't crumble. Put in a plate in middle of table and everyone tuck in. ALL the women and men at the table will want to sleep with you after eating. :) ------------- I always tell the truth about things that never happened |
Posted By: Korora
Date Posted: 25 Feb 2014 at 9:07pm
Agree with you Sid on both fronts...excellent Kai and hungry woman afterwards  Gonna try diver dans bottling recipe to make sure the loving continues through winter. But yes the key is get rid of all dark bloody bits and the rest is delishous
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Posted By: mangre 2
Date Posted: 25 Feb 2014 at 9:54pm
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Smoked is as good as yft ------------- Beautiful is better than ugly, Explicit is better than implicit, Simple is better than complex, Complex is better than complicated. http://oceanmobilemap.blogspot.co.nz/ |
Posted By: Fletch
Date Posted: 25 Feb 2014 at 10:03pm
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Bait ------------- http://www.legasea.co.nz" rel="nofollow"> 
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Posted By: Blue Asparagus
Date Posted: 26 Feb 2014 at 12:03am
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you know if we had snapper in the freezer at the service station sold as bait no one would eat it same goes for skips, to me it is bait and I have never tried it one day of course I just might but not till hell freezes over, it is a mind set for many me included. ------------- Ultimate GAME Fishing Adventures. Northland |
Posted By: Fish Addict
Date Posted: 26 Feb 2014 at 12:28am
I'm a few years your senior BA however I recall when a fillet of trevally, or parts thereof mostly came in a small cardboard package with a plastic inner liner and was sold as bait. Eat trevally, no way, that's bait. |
Posted By: jakepitsville
Date Posted: 26 Feb 2014 at 8:14am
| yes it is true the Japanese are amazing when it comes to the kitchen but I wouldnt trust there taste buds for what is good and what is GOOD! Years ago we had "aki sun" staying with us up here in the far north. He had saved up for years to come to the land of the long white cloud to go fishing. We had an absolute blast taking him and his wife out catching snapper and Kahawai and ever little mackerals - i have never seen someone so excited and yell so much "AHHHHHHHH GOOD FISH!!!" as a Kahawai zig zags across all of our lines. But as exciting as all of this was - when left to his own devices and told "there is fish in the freezer" out came the pilchards. and yup he cooked them up to the horror but incredibly funny as he pronoced "supurB" |
Posted By: sid fishus
Date Posted: 26 Feb 2014 at 9:50am
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ya old fuddy duddies! you can buy squid bait too. Do ya'll eat that calamari? :) ------------- I always tell the truth about things that never happened |
Posted By: sid fishus
Date Posted: 26 Feb 2014 at 9:52am
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Oh and sardines or pilcahrds on toast is nice on occasion. Bit of onion on top. ------------- I always tell the truth about things that never happened |
Posted By: waynorth
Date Posted: 26 Feb 2014 at 10:10am
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It' hard to break old patterns & beliefs - when I was given a couple of bottles of Skipjack recently I expected to dislike it, as I had on the couple of occasions I had tried it smoked or stir fried, but it was great, albeit still fairly strong tasting. I was well into my 20's before I discovered all smoked fish didn't taste like the horrible stuff my mum bought from the fish shop - turned out it was red cod, which perhaps explains my dislike. Same with sharks - trunk & chill a small mako as soon as you catch it & it smokes up well, with no 'shark' taste, & a texture similar to marlin. I've surprised a few people with that one, and with smoked Porae. Piper are bait too, but make great if fiddly eating, & one day I will try jack macks to see if they are as tasty as some say. I reckon we should start learning to like these 2nd-tier fish now while we still have them - our grandkids will probably be using this forum to swap recipes for deep fried salps & baked scarpies. ------------- treat fish like fish |
Posted By: Fishb8
Date Posted: 26 Feb 2014 at 10:06pm
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Some people say Blue Cod is a first tier fish...well not for me - give me a gurnard or terakihi any day! ------------- Be yourself; everyone else is already taken |
Posted By: smudge
Date Posted: 26 Feb 2014 at 10:23pm
I tried skipjack once. Now I don't pretend to be Gordon Ramsey but i like fish and am open to anything, absolutely anything! As long as it's fried, because that's all I can do  . I wont be in a hurry to try skippy again, not if I'm preparing it at least but would give some of these flash recipes a try if done by someone else. One skippy can make an awful lot of gurnard fillets though and they taste mighty fine fried ------------- Best gurnard fisherman in my street |
Posted By: mangre 2
Date Posted: 26 Feb 2014 at 10:30pm
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so tasted like **** smudge. yep agreed lol ------------- Beautiful is better than ugly, Explicit is better than implicit, Simple is better than complex, Complex is better than complicated. http://oceanmobilemap.blogspot.co.nz/ |
Posted By: Apex Predator
Date Posted: 27 Feb 2014 at 11:02am
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Never eaten skippy. Eat a lot of albacore - it's important to remove all the blood meat and the fat between the skin and the meat which as a very strong taste.
My favourite albacore recipe is to marinate chunked loins (40-50mm cubes are good) in soy for 30-60 minutes then sear on all sides with a little garlic butter in a very hot pan - barbecue is good. Important to not do the marinating in the fridge so the fish is at room temp when you cook it but make sure its not left out too long or in the sun either. Also important to only sear each side only cooking through 5-10mm leaving the middle very pink. Needs to be eaten straight away.
When its done well the outside is hot and singed and the middle only slightly warm, almost tasteless. If you cook straight from the fridge the middle will be cold and the taste completely different.
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Posted By: Blue Asparagus
Date Posted: 27 Feb 2014 at 11:09am
 yes FA I do remember that very well, funny how things change, as I say just a mind set for me, tried eel once it was the best smoked fish I had tasted at the time when told what it was vomited all over, then stayed on the west coast ate the best lamb ever then told it was possum then the chicken thing being rabbit sick on each one yip just a mind set------------- Ultimate GAME Fishing Adventures. Northland |
Posted By: waynorth
Date Posted: 27 Feb 2014 at 12:08pm
My favourite recipe for marlin AP almost word for word, except I alternate the soy with oyster or black bean sauce too. Works well with lots of fish, but especially pelagics. One day I'll force myself to try it with skippy... ------------- treat fish like fish |
Posted By: bite
Date Posted: 27 Feb 2014 at 1:14pm
| do it, straight out of the water and on the plate , an old japanese said why do u cut sushiu so thin we only do that because its so expensive in japan |