|
|
Yellowfin |
| (Thunnus
albacares) |
| Family:
SCOMBRIDAE |
| |
| Vernacular
names: |
| Es:
Rabil |
| Fr:
Albacore |
| In:
Yellowfin tuna |
| |
| Local
names: |
| Colombia:
Albacora, Atún tropical de aleta amarilla |
| Costa
Rica: Atún de aleta amarilla |
| Chile:
Atún de aleta amarilla |
| Ecuador:
Albacora, Atún de aleta amarilla, Yellowfin,
Tuna |
| Mexico:
Atún de aleta amarilla |
| Nicaragua:
Atún de aleta amarilla |
| Panama:
Atún de aleta amarilla |
| Peru:
Atún, Atún de aleta amarilla, Tuno,
Tuno de aleta amarilla |
| |
| Comercial
names: |
| Albacore,
Yellowfin, Tuna, Yellowfin tuna, Bigeye. |
| |
| Simile
of international trade: |
| Thunnus
thynnus, T. obesus, T. alalunga. |
| |
| Geographical
distribution: |
| Its
distribution goes from 32° 43' N to 37°
00' S in the Eastern Pacific Ocean. |
| |
| Habitat
and biology: |
| Lives
in oceanic waters, it is a epipelagic specie, from
the surface to 100 m of depth and in temperatures
between 18°C and 31°C. Spawns all year round.
It feeds on fish, cefalopods and crustaceans as
the swimming crab (Euphylax dovii). |
| |
| Lenght: |
| Its
mean length is 130 cm (TL), in the artisanal fishing
predominate specimens of up to 67 kilograms (kg). |
| |
| Principal
ports of landing: |
| Esmeraldas,
Manta, San Mateo, Santa Rosa y Anconcito. |
| |
| Types
of fisheries: |
| Artisanal,
industrial and sport. |
| |
| Fishing
season: |
| All
year round, mainly in the second semester. |
| |
| Landings: |
| The
annual unloading average is 7 560 tons, for the
Tunas of the genus Thunnus in the artisanal fisheries. |
| |
| Types
of vessel: |
| Fiberglass
and wood boats, balandras (artisanal fleet), purse
seiners and longliners ships (industrial fleet). |
| |
| Fishing
gear: |
|
| |
| Importance: |
| The
Yellowfin tuna (Thunnus albacares ) and the Bigeye
(T. obesus) constitute 60% of the exports of the
fish, taking first place by species in the exports. |
| |
| Use: |
|
| |
| Processing
(fresh and frozen): |
| Headless
and gutted (H&G): |
| Headless
and gutted, skin on, tail off. |
| |
| Loins: |
| With
or without skin, boneless. |
| |
| Portions
(frozen): |
| Skinless
and boneless. |
| |
| Packing: |
| H&G: |
| Waxed
cardboard boxes, insulated, plastic liner, covered
with paper and gel packs. |
| |
| Loins: |
| When
fresh, in waxed cardboard boxes, insulated; plastic
liner, vacuum packed, with gel packs. |
| |
| Portions: |
| Cardboard
boxes, with or without vacuum packed bags. |
| |
| Yield
(%): |
| H&G:
97 |
| Loins
(skinless): 60 - 61 |
| Portions:
58 |
| |
| Chemical
Composition: |
| Proximate
composition (%), Moisture: 70.4 - 71.0; Fat: 1.0
- 4.6; Protein: 23.3 |
| |
| Types
of preparation: |
|
| |
