Skipjack tuna is a tasty fish when handled and prepared correctly. After catching bleed the fish and ice immediately. Fillet like any other tuna, removing the dark "blood line" of the fish. You will have four small loins when you are done.
I like to steak the little loins as shown in the photo. They come out like little medallions.
This small tuna is an important commercial and game fish, usually caught using purse seine nets, and is sold fresh, frozen, canned, dried, salted, and smoked.
Ingredients
1 2lb Skipjack medallions
1 package of your favorite spicy fish rub/cajun seasoning
1/2 stick of butter
1 Lemon
Directions
Coat Skipjack with seasoning
Heat large skillet with butter until smoking hot
Place fish in pan with tongs(watch out for the splatter)
Cook 1 minute on each side
Squeeze lemon on fish and serve
Enjoy
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