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.