Aku, or skipjack tuna, is a staple of Hawaiian cuisine. With a firm texture and strong fishy taste, the red flesh is often served raw as poke in restaurants. When dried in the oven, aku is a great on-the-go snack. If you’re eager to try dried aku, here’s a closer look at how it’s made and how eating it supports your health.

How Dried Aku Is Made

To make this signature snack of Hawaiian cuisine, clean the fish thoroughly and cut it into strips. Then, sprinkle the strips with Hawaiian salt, and place them in a refrigerator for an hour. After the fish chills, rinse it and let it soak in water for at least five minutes. Next, transfer the strips to a baking sheet and place it in the oven at 150 degrees Fahrenheit. Let the fish cook for seven to nine hours, and occasionally flip it to achieve even cooking.

Health & Nutritional Benefits

Dried aku is low in saturated fat and high in lean protein, which will help you manage your weight and remain energized. The niacin in the fish, or vitamin B3, can lower bad cholesterol levels in your system—this reduces your risk of developing cardiovascular disease.

The fish also contains magnesium, which protects your cardiovascular and bone health. Additionally, aku’s omega-3 fatty acids will curb depression and ease rheumatoid arthritis pain, as well as elevate mood and prevent oil buildup that leads to skin breakouts.

If you want to try this delicious snack, pick up dried aku and other Hawaiian cuisine favorites from Amor Nino Foods in Honolulu, HI. Since 1987, this family-oriented wholesaler has provided their Oahu customers with dried and smoked fish, including aku, opela, marlin, and tako. View their Hawaiian products online, or call (808) 845-3288 to find a retailer near you.