Fillets: Pale orange color, very deep, yields
steak like fillets good for grilling, broiling, sautéing. Top loins are excellent for
sashimi, the more fibrous bottom loins become tender when cooked.
Habitat: Marine; pelagic vagrant in upper water masses of the open
ocean, rarely venturing inshore.
Catching method: Caught mainly as a bycatch of tuna longliners. |