Hawaii Tombo
Hawaiian: Tombo Ahi
Common: Albacore Tuna
Japanese: Tombo
Scientific: Thunnus alalunga
General Info: Hawaiian Tombo
Albacore tuna, a.k.a. tombo, is the lightest and mildest of the tuna species our boats encounter. The albacore we catch in Hawaiian waters are unique in that they tend to be larger and higher in fat/oil content than those caught off the U.S. west coast or in the South Pacific. Along these lines, it’s worth noting that fresh Hawaiian tombo offers a completely different experience than the canned albacore products many are familiar with. Hawaiian tombo color/quality can range from a light pink/ orange color to a deeper pink/red depending on fat/oil content and seasonality. Tombo is firmer in texture to bigeye and yellowfin and it suitable for a variety of preparation methods both cooked and raw.
Front of House Info:
Hawaiian tombo is not to be confused with the canned albacore products you might be familiar with. Tombo are larger and higher in fat/oil content than those caught elsewhere and are typically reserved exclusively for the sashimi market.
Our boat-to-table tombo is sustainably line-caught and delivered fresh to us within hours of hitting the dock.
Tombo is high in Omega-3’s and is an excellent source of lean protein.
Back of House Info:
Unless specified, tombo loins come with the skin and bloodline in tact to better preserve freshness.
While exceptional served raw, tombo is also extremely versatile and holds flavor very well when cooked/seared.
Hawaiian tombo can vary in its color & quality from very light to quite deep. Some tombo is so deep pink/red that it can easily be confused for yellowfin or even bigeye.
Talk to a sales rep to help determine which available size/grade options best suit your needs.
Sustainability:
Hawaiian tombo is a sustainable, USA line-caught seafood. Hawaiian albacore is recognized as a Seafood Watch good alternative and our stocks are considered to be in good condition. As always, the Hawaii fishery continues to serve as a global model for sustainability and responsible practices.
