Tuna
Bigeye, Yellowfin, and Bluefin tuna are all indigenous to Ecuador. However, of the three,
bigeye and yellowfin tuna are most successful in Ecuador's cool Pacific waters.
The Bigeye tuna, known worldwide as the second most desirable tuna, after Bluefin, is
typically larger, darker-colored, and contains a higher fat content than Yellowfin tuna.
Bigeye, again like the Bluefin, has meat on the underside of its body which is suitable for
Toro.
Quality
Tuna quality is determined by the diet of the fish for the weeks prior to catch, the
temperature of the water when caught, the amount of struggle during the catch, and the
handling of the fish once caught.
The best tuna in Ecuador all come from the Galapagos Islands, where three major
cold-water currents meet. These tuna are generally high in fat, and range from carnation
pink to crimson red. Natural Select takes tuna from the Galapagos fishery on single rods,
just like sportfishing.
Billfish
Swordfish and Marlin are also plentiful, with Marlin up to 600 lbs not uncommon. As
with tuna, these fish are available with varying degrees of fat and color, from pure white
to pinkish, even salmon-orange in some striped marlin from the Galapagos fishery.
Handling Procedure for Tuna and Billfish
Once a fish is on, the landing mattress is lowered into place, so that the fish may be
brought onto the deck as quickly as possible with the least amount of stress. The fish is
killed as soon as it is secured on the mattress by destroying the brain. Two slits are made
on the side of the fish to let the heart pump the blood out of it's body, and the innards are
removed. The fish is lowered into a slurry of sea water and ice, until it's internal
temperature approaches 0 degrees Celsius. The fish is then tagged & graded and its final
destination is determined by the grade.
Mahi Mahi
Mahi is generally plentiful in Ecuador from November through March, and run a bit larger
than those of neighboring Peru. As well, the fishing industry is not as commercialized in
Ecuador as it is in Peru, and the smaller lots can result in higher quality. Natural Select
packs Mahi in both countries, albeit only seasonally in Peru.
Escolar
Escolar is plentiful in Ecuador from April through October, opposite the mahi season.
This fish has been particularly prized of late because of its use in raw applications, often
marketed to Sushi restaurants as "White Tuna". While not a tuna at all, the escolar does
has very white meat and is extremely high in fat, giving it round mouth-feel to complement
it's sweet flavor.
Snapper / Grouper
Ecuador is home to many of the seemingly infinite varietals of these two highly desirable
types of fish, the most interesting of those coming again from the Galapagos fishery.
These specialty reef fish are always excellent quality because of the artesanal fishing
methods used (live traps/spearfishing). Of course, these methods also limit the available
quantities.
For larger quantities, mainland fish is the way to go - snapper is generally Lane and Silk,
sized from 2-4 pounds, and mainland grouper is either Cherna or Mero, going 3-5 and
5-10 lbs average, respectively.
Wahoo
Wahoo has also become more popular as of late, being marketed in the US as Ono. Our
Wahoo ranges from pure white to pink, and is available year-round, with average sizes in
the 30-pound range.
Shark (Mako, Blacktip, Others)
Shark is very plentiful in Ecuador, and is available year-round. There are generally two
grades of shark, one is caught as by-catch relatively close to shore. The other is caught
much further out, on rod and reel, while fishing for tuna or billfish.
Exportation
Fresh fish are delivered via air transport, packed on ice or gel packs, wrapped in
newspaper (tuna/billfish), plastic, styrofoam, and cardboard. However, when we send an
especially nice tuna or billfish, a special wooden fish coffin is designed and built according
to the dimensions of the fish. Frozen fish are delivered via ocean freight.
Bigeye, Yellowfin, and Bluefin tuna are all indigenous to Ecuador. However, of the three,
bigeye and yellowfin tuna are most successful in Ecuador's cool Pacific waters.
The Bigeye tuna, known worldwide as the second most desirable tuna, after Bluefin, is
typically larger, darker-colored, and contains a higher fat content than Yellowfin tuna.
Bigeye, again like the Bluefin, has meat on the underside of its body which is suitable for
Toro.
Quality
Tuna quality is determined by the diet of the fish for the weeks prior to catch, the
temperature of the water when caught, the amount of struggle during the catch, and the
handling of the fish once caught.
The best tuna in Ecuador all come from the Galapagos Islands, where three major
cold-water currents meet. These tuna are generally high in fat, and range from carnation
pink to crimson red. Natural Select takes tuna from the Galapagos fishery on single rods,
just like sportfishing.
Billfish
Swordfish and Marlin are also plentiful, with Marlin up to 600 lbs not uncommon. As
with tuna, these fish are available with varying degrees of fat and color, from pure white
to pinkish, even salmon-orange in some striped marlin from the Galapagos fishery.
Handling Procedure for Tuna and Billfish
Once a fish is on, the landing mattress is lowered into place, so that the fish may be
brought onto the deck as quickly as possible with the least amount of stress. The fish is
killed as soon as it is secured on the mattress by destroying the brain. Two slits are made
on the side of the fish to let the heart pump the blood out of it's body, and the innards are
removed. The fish is lowered into a slurry of sea water and ice, until it's internal
temperature approaches 0 degrees Celsius. The fish is then tagged & graded and its final
destination is determined by the grade.
Mahi Mahi
Mahi is generally plentiful in Ecuador from November through March, and run a bit larger
than those of neighboring Peru. As well, the fishing industry is not as commercialized in
Ecuador as it is in Peru, and the smaller lots can result in higher quality. Natural Select
packs Mahi in both countries, albeit only seasonally in Peru.
Escolar
Escolar is plentiful in Ecuador from April through October, opposite the mahi season.
This fish has been particularly prized of late because of its use in raw applications, often
marketed to Sushi restaurants as "White Tuna". While not a tuna at all, the escolar does
has very white meat and is extremely high in fat, giving it round mouth-feel to complement
it's sweet flavor.
Snapper / Grouper
Ecuador is home to many of the seemingly infinite varietals of these two highly desirable
types of fish, the most interesting of those coming again from the Galapagos fishery.
These specialty reef fish are always excellent quality because of the artesanal fishing
methods used (live traps/spearfishing). Of course, these methods also limit the available
quantities.
For larger quantities, mainland fish is the way to go - snapper is generally Lane and Silk,
sized from 2-4 pounds, and mainland grouper is either Cherna or Mero, going 3-5 and
5-10 lbs average, respectively.
Wahoo
Wahoo has also become more popular as of late, being marketed in the US as Ono. Our
Wahoo ranges from pure white to pink, and is available year-round, with average sizes in
the 30-pound range.
Shark (Mako, Blacktip, Others)
Shark is very plentiful in Ecuador, and is available year-round. There are generally two
grades of shark, one is caught as by-catch relatively close to shore. The other is caught
much further out, on rod and reel, while fishing for tuna or billfish.
Exportation
Fresh fish are delivered via air transport, packed on ice or gel packs, wrapped in
newspaper (tuna/billfish), plastic, styrofoam, and cardboard. However, when we send an
especially nice tuna or billfish, a special wooden fish coffin is designed and built according
to the dimensions of the fish. Frozen fish are delivered via ocean freight.
| Galapagos High Fat |
| Galapagos Mid-Fat |
| Ecuador Mahi Fletches |
| Ecuador Mahi Portions |
| Escolar Trimming |
| Escolar Portions |
| Whole Trunks |
| Galapagos Low Fat |
| Ecuador Mahi Fillets |
