Skipjack is the species most commonly used in canned tuna. It is
mainly sold as canned light or chunk light tuna, and it is also
available fresh and frozen. Skipjack has the most pronounced taste
of all of the tropical tunas and when raw, good-quality skipjack
meat is deep red. Smaller fish are lighter red. Cooked skipjack
becomes light gray. Some canned skipjack maybe be mixed with
yellowfin tuna when the species aren't separated at harvest. Some
sushi markets prefer skipjack tuna because its comparable to
yellowfin tuna when fried or grilled.
