Although related tuna and mackerel family we made it its own category. This fish is incredibly vast in depth and can be eaten freshly raw/ canned or cooked. lighter in color than that of its mackerel cousins and has less of the red muscle meat. The pale-pink flesh cooks up white.
Cooking methods suitable for species with low fat content so the meat doesn’t dry out when cooking. It cooks and tastes like an ultra-light, lean tuna. The firm flesh is good grilled or broiled.