Cakalang

Cakalang is a common name for several species of skipjack tuna, primarily Katsuwonus pelamis. This oceanic fish is found in tropical and subtropical waters worldwide. It is a migratory species, often forming large schools. Cakalang tuna are characterized by their torpedo-shaped bodies, dark blue backs, and silvery undersides, typically marked by four distinct dark longitudinal stripes.

These fish are fast swimmers and feed on smaller fish, crustaceans, and cephalopods. In the wild, they are prey for larger predatory fish, marine mammals, and seabirds. Cakalang is an important commercial fish, highly valued for its flesh, which is firm and flavorful. It is a staple in many cuisines, particularly in Southeast Asia and the Pacific Islands.

The primary methods of catching cakalang include purse seines and pole-and-line fishing. Pole-and-line fishing, often referred to as "live-bait fishing," is considered a more selective and sustainable method. Cakalang is frequently processed into various products such as dried, smoked, or canned tuna. It is also a key ingredient in dishes like skipjack sashimi and is used to make katsuobushi, a dried, fermented, and smoked skipjack product essential in Japanese cuisine. Its widespread distribution and abundance make it a significant resource in global fisheries.