Fresh Skipjack Tuna
Fresh skipjack tuna is a whole fish product that is sold fresh or chilled. It excludes fillets, fish meat, and edible offal.
Prices, specifications and international trade for fresh skipjack tuna under HS 030233.
Fresh Skipjack Tuna Price
Published reference · Jun 1, 2026
Fresh skipjack tuna is quoted in USD/t at PNG. Historical customs values may differ from the headline reference.
Explore fresh skipjack tuna pricesFresh Skipjack Tuna Exports and Imports
Portugal led reported fresh skipjack tuna exports in 2025, at $3.5M.
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Find fresh skipjack tuna suppliers and exporters for your specification, buying volume and preferred origin. Explore supplier locations, compare sourcing requirements and request a shortlist.
Explore fresh skipjack tuna suppliersFresh Skipjack Tuna Specifications and Quality
Fresh skipjack tuna grading factors include Appearance, Eye clarity, and Gill color.
Grading Factors
Quality assessment for fresh skipjack tuna considers Appearance, Eye clarity, and Gill color.
- Appearance
Assess skin brightness, scale condition, and overall physical integrity. Bright, intact skin indicates freshness and careful handling, while dull or bruised skin suggests mishandling or age.
- Eye clarity
Examine the eyes for clarity and convexity. Clear, bulging eyes indicate recent capture and proper chilling, whereas cloudy or sunken eyes are signs of degradation.
- Gill color
Inspect the gills for a bright red color and clean, fresh odor. Bright red, moist gills indicate good quality; dull or brownish gills signal aging.
- Flesh firmness
Press the fish body to assess texture and springiness. Firm flesh that springs back is characteristic of fresh, well-handled fish; soft or mushy flesh indicates deterioration.
Common Defects
Recorded defects for fresh skipjack tuna include Bruising, Off-odor, and Skin damage.
- Bruising
Dark marks or soft spots on the skin or flesh result from rough handling or pressure during capture and transport. Bruising reduces visual appeal and can accelerate spoilage in affected areas.
- Off-odor
An ammonia-like or sour smell indicates bacterial action or improper chilling. Fresh skipjack should have a mild, sea-like scent; persistent off-odors make the fish unsuitable for raw consumption.
- Skin damage
Torn or missing skin can expose the flesh to contamination and dehydration, leading to faster quality loss and a less attractive product.
Fresh Skipjack Tuna Facts and HS Code
Fresh skipjack tuna belongs to seafood within protein and dairy. Its customs classification covers HS 030233.
Fresh Skipjack Tuna HS Code
| Also known as | stripe-bellied bonito |
|---|---|
| Scientific name | Katsuwonus pelamis |
| Product type | Raw |
| Form | Fresh |
| Position in the chain | Primary |
| Category | Seafood — Protein and dairy |
| HS codes | 030233 |
| HS6 description | Fish; fresh or chilled, skipjack tuna (stripe-bellied bonito) (Katsuwonus pelamis), excluding fillets, fish meat of 0304, and edible fish offal of subheadings 0302.91 to 0302.99 |
| Quoted in | USD/t |
| Reference location | PNG |
Production & Handling
Fresh skipjack tuna storage guidance: Store fresh skipjack tuna at temperatures just above freezing, surrounded by ice, to slow enzymatic and bacterial breakdown. The fish must remain continuously chilled from capture through delivery, as any temperature abuse accelerates spoilage and shortens usable life.
Production and Storage
| Perishability | High |
|---|---|
| Temperature regime | Chilled |
| Storage conditions | Store fresh skipjack tuna at temperatures just above freezing, surrounded by ice, to slow enzymatic and bacterial breakdown. The fish must remain continuously chilled from capture through delivery, as any temperature abuse accelerates spoilage and shortens usable life. |
| Production methods | Wild capture |
| Processing steps |
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Packaging
Typical fresh skipjack tuna packaging includes Insulated foam boxes and Plastic-lined cartons.
- Insulated foam boxes
Used for short-distance transport and retail or restaurant delivery, these boxes hold individually ice-packed fish to maintain cool temperatures during transit.
- Plastic-lined cartons
Corrugated cartons with a food-grade liner are common for shipping larger volumes, with fish packed on a bed of flake ice to keep them chilled.
Uses & Risks
Fresh skipjack tuna is used in Sashimi and sushi, Fillets and steaks, and Canned tuna production.
End Uses
- Sashimi and sushi
High-quality fresh skipjack is consumed raw, where its firm texture and rich flavor are prized. The fish is filleted and sliced into thin pieces for traditional Japanese dishes.
- Fillets and steaks
The fish is cut into fillets or steaks and cooked by grilling, searing, or baking. The meat is versatile and holds up well to various culinary preparations.
- Canned tuna production
While fresh, the fish may be sent to canneries where it is cooked and packed in oil or brine. The firm flesh retains its structure through the canning process.
- Smoked or cured products
Fresh skipjack can be hot-smoked or cured to preserve it and develop a distinct flavor. The smoking process also extends shelf life beyond that of fresh fish.
Uses and Related Commodities
| Downstream industries | Seafood processing, Food service, Retail seafood markets, Sushi and sashimi restaurants |
|---|
Sourcing risks
| Risk | Mitigation |
|---|---|
Histamine formation Food safetyHigh Fresh skipjack is prone to histamine accumulation when not immediately chilled, as bacteria convert amino acids in the flesh to histamine. Elevated histamine can cause scombroid poisoning. | Ensure rapid chilling on the vessel and continuous cold chain, and monitor temperature records throughout transport. |
Cold chain breakdown LogisticsHigh Any delay or malfunction in refrigeration can rapidly deteriorate the fish, causing spoilage and food safety risks. Prolonged exposure to higher temperatures yields unmarketable product. | Use reliable logistics partners with temperature monitoring, and inspect fish on arrival to ensure they are still thoroughly chilled and well iced. |
Overfishing pressure SustainabilityMedium High demand for skipjack has led to intense fishing pressure in some regions, raising concerns about stock sustainability. Overexploitation could reduce availability or increase costs. | Source from fisheries with recognized management measures or certifications, such as MSC, and verify the origin's sustainability credentials. |
Fresh Skipjack Tuna Questions
- What exactly is classified as fresh skipjack tuna?
- Fresh skipjack tuna refers to the whole fish, fresh or chilled, of the species Katsuwonus pelamis (stripe‑bellied bonito), excluding fillets, other fish meat of heading 0304, and edible fish offal. It is identified under HS code 030233 as a distinct product separate from other tuna species.
- What quality characteristics should buyers look for in fresh skipjack tuna?
- Buyers should expect a whole, intact fish with firm flesh, a fresh or chilled condition, and no visible off‑cuts or offal. The product should be free from filleting or processing, matching the definition that excludes fillets and other fish meat.
- How should fresh skipjack tuna be stored to maintain quality?
- Fresh skipjack tuna must be kept chilled or on ice throughout handling and transport. Maintaining a continuous cold chain prevents spoilage and preserves the fish’s texture and flavor.