Albacore tuna are widespread in the warmer tropical waters north of New Zealand, where they arrive in the summer. Some deep-swimming adults may be found as far as 45 degrees south. Smaller, surface-schooling juveniles appear in the summer from the Bay of Plenty to Cook Strait and down the west coast of the South Island.

This species is a well-managed and sustainable fishery in accordance with the Marine Stewardship Council's (MSCs) Principles and Criteria for Sustainable Fishing.  The MSC scheme follows international benchmarks to promote robust processes and uphold values of independence, transparency, impartiality, and stakeholder consultation.

To achieve MSC certification, a fishery must pass 28 performance indicators within three core principles: sustainable stocks, minimising environmental impact, and effective management.

Find out more about this species visit OpenSeas.

Albacore tuna is caught using the troll, pole, and longline methods.

Albacore tuna meat is oily.  It is suitable for 

• baking
• barbequing
• marinating
• smoking
• frying
• serving raw/sashimi

Albacore tuna flesh is pinkish in colour and its meat is sometimes called 'the chicken of the sea'.

Most albacore tuna caught in New Zealand waters is frozen and sent for canning in factories around the Pacific, for example in Thailand and American Samoa.

Albacore tuna is a good source of Phosphorus, Selenium, Vitamin B12 and Vitamin D; and a source of Iodine, Potassium and Niacin (vitamin B3).

Seafood is a highly nutritious food and is a great source of protein. Many species are low in saturated fat and a number of them are a good source of Omega 3.