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 Description
The tunny's coloration is metallic overall, being steel-bluish above
and silver below. Wavy stripes along the posterior portion of the
back, several scattered dark spots below the pectoral fin, and small
finlets behind the second dorsal and anal fins are identifying
characteristics. Even with these features, the little tunny is one
of the fish most frequently misidentified by marine recreational
fishermen.
Typical Habitat
The little tunny, as well as bluefish and king and spanish
mackerels, is a schooling species that migrates northward through
coastal waters in the spring and southward in fall and winter.
Large, elliptical schools cover up to 2 miles on the long axis. It
is often found in in inshore waters as well.
Feeding Habits
Little tunny feed almost exclusively on small crustaceans, round
herring, spanish sardine, round scad and squids.
Age and Growth
Both sexes are fast-growing, with males attaining larger sizes than
females. A fish 1-year-old is approximately 14 inches, and a
4-year-old more than 30 inches long. little tunny seldom live longer
than 5 years.
Sporting
Qualities
The presence of flocks of diving birds over coastal waters often
indicates schools of little tunny feeding nearby. Fishermen in
charter boats and smaller outboards respond to seasonal visitations
by trolling baits, casting lures and drift fishing with live bait
such as bluefish, pinfish or spot. For trolling, fishermen usually
select small lures with mullet or ballyhoo, or use colored feathers
that are lures until fish are located. They will stop to cast in the
school with light spinning tackle and 6- to 10-pound test
monofilament line. In these situations, Hopkins lures or jigs are
presented with a fast, jerky retrieval. Some anglers have taken to
fly fishing for these fish as well.
Food Quality
The fish should be bled and iced immediately after it is caught. One
way to prepare little tunny is to make tuna salad. Fillets are
baked, chilled, flaked, and mixed with salad dressing, hard-boiled
eggs, celery, sweet pickle cubes, and salt and pepper. These
ingredients should be added to taste and to provide the desired
consistency. Serve over lettuce with tomato slices. To reduce the
naturally fishy flavor, remove the dark strip of meat that extends
the length of each fillet.
World Record
35 lbs. 2 ounces Cap de Garde, Algeria
Description
Source: ESPN Outdoors
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