They can weigh up to 40 pounds but are more typically ranged from 6 to 8 pounds. Skipjack flesh is similar to that of yellowfin. All tunas have a distinctively rich-flavored flesh that is moderate to high in fat, firmly textured flaky and tender. Their bodies are streamlined and smooth and they are among the most rapid swimmers of all the fish. Tuna is probably the most popular fish used for canning today and certainly one of the world's most important food fish.
Fresh tuna is available practically year round.
Spring through early fall are the months when it is most abundant. It can also be purchased frozen or canned year round. Tuna is sold in both steaks and fillets. There are two grades of fresh tuna, sashimi grade and fry or grill grade. The grade is not important for cooked tuna, but if eaten raw it must be the better sashimi grade.