This little tuna lives in the Indo-Pacific, from the east coast of Africa to Hawaii. It is a very important fish for trade. Unlike the Skipjack proper (Katsuwonus pelamis) it stays fairly close to shore. It can get as big as 39 inches and more than 30 pounds, but the one in the picture was only 19-1/2 inches and 3-1/4 pounds, which is about average for Southern California markets.
This fish is not currently considered endangered, IUCN Red List NE (Not Evaluated). The Monterey Bay Aquarium says this fish is a “Good Alternative” if it comes from Malaysia or is pole or troll caught anywhere else. If it doesn’t, they say “Avoid” because of problems with uncontrolled bycatch. I have no idea how you can tell how a frozen bonito in an Asian fish market was caught.
Some sports fishermen say Bonito tastes like a “grilled football”, and others say its delicious. Clearly the difference is in how its cooked. People who know how to cook fish, like those in Japan, Southeast Asia, and Spain, really like bonito.
This fish is very similar to the deep ocean Bonito or Skipjack (Katsuwonus pelamis) in terms of how it is prepared and cooked. The meat is a deep red color, darker than any beef. It also doesn’t want white wine with it; it wants a big red. The flesh is very tender raw but becomes quite firm when cooked. If you don’t mind the dark meat, use it in place of mackerel when fresh tuna is called for. Commercially this fish is sold canned or frozen, and sometimes dried, salted and smoked.
Getting this fish: You can usually find it at the Asian markets in Los Angeles. It’s a cheap fish that costs about US $1. 99/pound. If Tongal isnt available Skipjack probably is.
Scales: This fish has a few scales – one near the head and one by the dorsal fin, but I’ve only seen them near the head. Just these few are sufficient to make the fish kosher.
It will be very messy to clean this fish because it has a lot of dark blood in it. More blood than you’d expect from a fish. Run a lot of cold water over it to wash it away. The gill arches hold pretty hard so its convenient to cut them away at the ends. The innards will need to be cut off at the head end as they dont pull out easily. The gills are very large but soft and cut out fairly easily with kitchen shears.
Fillet: Island Skipjack is not particularly difficult to fillet, except for all that blood. You can follow the bones, but you’ll have to cut around the hard edge of the dorsal and anal fins. First, I cut off the head. To get as much meat as possible, slant your knife sharply under the collar. I use kitchen shears to cut the ribs from the backbone and long nose pliers to pull them out of the fillet. The ribs rake back very sharply, so they need to be pulled out almost straight forward. Several centerline pinbones need to be pulled. The ones near the front are long, but they get short and soft as you move toward the back. As you do, youll notice prominent tendons – something you dont see in most fish. They can be left in.
Some recipes say to cut out the “blood line,” which is the darker, stronger-tasting flesh running through the middle. But if you do that, you won’t have much fish left. If you dont like the strong flavor, use a different fish.
Skin: The skin doesn’t shrink too much and blisters off the meat, so it can be left on for pan-frying, where its higher oil content and stronger flavor are good things. For other cooking methods it should be removed. It is relatively thick at the tail end and becomes very thick at the head end. It doesn’t stick well to most of the fish, so it’s easy to take off with a long knife and a cutting board. Because it’s soft in the middle, you have to hold the knife at a neutral angle so you don’t cut off too much flesh. Skin will remain on the skirt, its thin and adheres very well there.
Yield: A 3-pound, 4-ounce fish produced 1-pound, 3-4 ounces of skin-on fillet (57% of the total) and 1-pound, 3-8 ounces of skin-off fillet (51%). It’s hard to keep the lining membrane from shrinking, so I usually cut the skirts off and put them in a bag with soup pieces in the freezer. I also fry them up as a quick snack.
Stock: The head, fins and bones, after initial ugliness, make a surprisingly clear and very fine soup stock. Bring to a boil in an open pot. When it starts to boil, there will be a lot of ugly brown-red scum that you should skim off. Simmer for 1/2 hour, then strain and separate the oil using your gravy separator.
Health and Nutrition: There have been reports of ciguatera poisoning in tropical reef regions. Since its a small tuna it doesnt pose a mercury hazard. sf_skipiz 2011 – www. clovegarden. com ©Andrew Grygus – agryg@clovegarden. com – Photos on this page not otherwise credited ©.
Tongol tuna is a species of tuna gaining popularity due to its low mercury content and good taste. But what exactly is tongol tuna, where does it come from, and how does it differ from other types of canned tuna fish? Here’s a complete guide to everything you need to know about this healthier tuna option.
What is Tongol Tuna?
Tongol tuna, known scientifically as Thunnus tonggol, is a species of tuna that belongs to the same family as albacore, yellowfin, and bluefin tuna. It’s significantly smaller than those well-known tuna varieties, reaching an average of only around 30 pounds in weight.
Tongol tuna is native to the warm waters of the Indo-Pacific region. It’s commercially fished in places like Indonesia Malaysia Thailand, India, Iran, and other coastal countries in that part of the world. The main countries that produce and export tongol tuna are Indonesia, Thailand, and Malaysia.
When it comes to canned tuna, tongol is growing in popularity as a lower mercury alternative to albacore (white tuna) and other large tuna species used in canned products. The smaller size and lower position of tongol tuna on the food chain accounts for its low mercury levels.
Why is Tongol Tuna Low in Mercury?
There are a few key reasons why tongol tuna is significantly lower in mercury content compared to larger tuna:
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Smaller size – Tongol tuna is much smaller than large tunas like bluefin or albacore averaging around 30 pounds. Since mercury bioaccumulates up the food chain, smaller fish accumulate less mercury.
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Shorter lifespan – Tongol tuna live shorter lives of around 5 years. Long-living fish like albacore have more time to accumulate mercury from their food sources
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Lower on food chain – As a smaller fish, tongol tuna eats lower on the food chain. Albacore and other large tunas eat bigger fish and bioaccumulate more mercury.
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Warmer waters – Tongol inhabit warmer equatorial waters where less mercury enters the ecosystem compared to colder waters farther north.
These natural characteristics of tongol tuna biology and habitat lead to mercury concentrations around 10 to 20 times lower compared to albacore tuna.
How Does Tongol Tuna Taste?
Tongol tuna has a lighter color and flakier texture compared to albacore or skipjack tuna. The taste is milder with less of the strong “fishy” flavor you may get from other canned tuna varieties.
Many people find tongol has a cleaner, more appealing flavor. If you find typical canned tuna to be overly fishy or pungent, you’ll likely enjoy the milder tongol tuna taste. It makes an excellent choice for tuna sandwiches, salads, pasta, and tuna melts.
Is Tongol Tuna Healthy?
Like other tuna, tongol provides high quality complete protein with all the essential amino acids your body needs. A 3 ounce serving contains around 22 grams of protein.
Tongol is also rich in important omega-3 fatty acids like EPA and DHA, though slightly less than fattier tuna like albacore. Still, a 3 ounce serving meets 50% of your daily omega-3 needs.
The low mercury levels make tongol a safer choice for vulnerable groups like pregnant women, nursing mothers, and young children. The American Pregnancy Association recommends pregnant women enjoy up to 12 ounces of low mercury tongol tuna per week.
Overall, tongol tuna is one of the healthiest fish options, especially with its low mercury content. Look for sustainable caught wild tongol packed in water without added salt or oils.
Where to Buy Tongol Tuna
Tongol tuna is becoming more widely available as its popularity grows. Here are some places to find it:
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Specialty grocery stores – Check international markets or the speciality seafood section.
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Online retailers – Companies like Wild Planet Foods offer tongol tuna online.
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Amazon – Various brands of tongol tuna can be found on Amazon.com.
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Large supermarkets – Some major chains like Kroger are starting to carry it.
You may need to search a bit harder than for regular canned tuna. But the health benefits, mild flavor, and peace of mind from low mercury make it worth seeking out.
Is Tongol Tuna Sustainable?
Some tuna populations are overfished, but tongol tuna is currently listed as a “Good Alternative” by Seafood Watch due to responsible management practices. The main countries catching wild tongol tuna use methods like catch quotas and equipment restrictions to avoid overfishing.
When buying canned tongol, look for sustainably caught varieties marked with certifications like the Marine Stewardship Council (MSC) blue label. This ensures your tuna comes from well-managed stocks.
Tongol Tuna Recipes
Tongol tuna works great in any recipe calling for canned tuna. Here are some tasty ways to use it:
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Tuna sandwiches – A tuna salad sandwich is a classic use of canned tuna. Tongol has a lighter flavor perfect for sandwiches.
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Tuna pasta salads – Toss tongol tuna with pasta, vegetables, Italian dressing, and maybe some black olives or artichokes.
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Tuna melts – A tuna melt with tongol tuna and cheese is super comforting. Use solidus white albacore or mayo-based salads.
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Tuna poke bowls – Raw tongol tuna diced into poke bowls is delicious. Top with avocado, edamame, cucumbers, and rice.
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Grilled or pan-seared tuna – Lightly coat tongol tuna steaks with olive oil and spices and grill or pan-sear for amazing flavor.
So if you love tuna but want to limit mercury, give delicious and sustainable tongol tuna a try. Its mild flavor and low mercury content makes it one of the healthiest canned fish options.
What’s the Difference? Canned Tuna
FAQ
Is Tongol tuna better than albacore?
Is Tongol tuna healthy?
Where is Tongol tuna from?
What is the difference between yellowfin and Tongol tuna?
Does tongol tuna have mercury?
Tongol tuna has negligible mercury levels since it is much further down the food chain than its albacore and blue fin cousins as since it is a much smaller fish. Tongol tuna is found in the waters not very far offshore in the Indian and Western Pacific Oceans.
Is tongol tuna a good fish?
While potentially not as well-known as the main types of tuna, tongol is a worthwhile choice in its own right. These light tuna fish are smaller than other varieties and are often fished around Southeast Asia. Like albacore, tongol tuna has a light, mild-tasting flesh, and breaks down into flakes especially well.
Where is tongol tuna found?
Tongol tuna is found in the waters not very far offshore in the Indian and Western Pacific Oceans. Main producers are Malaysia, Indonesia, Thailand and Iran, but tongol tuna from Malaysia is the most environmentally responsible.
What is the difference between skipjack & tongol tuna?
The most common variety used for light tuna is Skipjack, and you will often see that called out on the label. Skipjack has a high oil content and a strong flavor. Yellowfin, also known as Ahi, has a firmer texture and milder flavor than Skipjack. Tongol tuna (sometimes spelled “Tonggol”) is tender in texture and has a milder flavor than Skipjack.