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Albacore (Thunnus alaunga) is the only tuna species which may be marketed as “white meat tuna” in the U.S. When prepared for sushi, it is known as shiro maguro. Generally, albacore offers a rich yet mild flavor profile and desirable texture that’s firm like other tunas but less so than Ahi. Caught off the coast of Southern California, our local albacore are less fatty than cold water Pacific Northwest albacore. Flavor and texture-wise, they fall somewhere between Pacific Northwest albacore and albacore found throughout the South Pacific, which is leaner and more commonly referred to as tombo. Depending on fat content, the color of our local catch ranges from a whitish pink-peach to deeper pinkish-red. Suitable for a variety of preparation methods both cooked and raw, it’s an excellent choice for sushi, crudo, confit or searing in a skillet or on the grill. Sustainability U.S. wild-caught Pacific albacore tuna is considered by NOAA to be a smart seafood choice because it is sustainably managed and responsibly harvested under U.S. regulations.
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