Albacore
Thunnus alalunga (Tombo)
A highly migratory tuna found in temperate and tropical waters worldwide, Albacore (Tombo) has rich, clean flavor and, when local and fresh, a distinctly buttery character with a firm, meaty texture.
Range
World-wide in tropical and temperate oceans
Method of Capture
Pole & Line, Longline, Troll, Purse Seine, Handline
Seasonality
Year-round
Size Range
15 to 50 pounds
Sustainability Consideration:
When possible, choose Albacore caught by pole & line, troll, or handline—methods that target fish more selectively and help reduce bycatch.
Flavor & Texture:
Rich and clean, with our local Albacore often described as buttery in flavor and firm in texture—excellent both raw and cooked.
Seafood Cooking Tips
Albacore is versatile and works beautifully in both raw and cooked preparations:
- Serve raw – Sashimi, crudo, poke, or tartare.
- Confit – Slowly poach in olive oil for a luxurious “tuna in oil” that keeps well.
- Grill or Broil – Cook loins or steaks over high heat; leave the center just pink.
- Sauté – Quickly sear medallions and finish with citrus or soy-based sauces.
- Salt-pack & cure loin – Light curing or salt-packing firms the flesh and intensifies flavor.
- Marinate & roast – Marinate whole loins, then roast until just medium-rare.
Because Albacore is leaner than some other tunas, avoid overcooking—pull it from the heat while the center is still slightly translucent for the best texture.
Want This On Your Menu or Table?
For current availability, pricing, and prep ideas, get in touch with our team. We’re happy to help you decide what will work best for your menu or home kitchen.
