I was recently on a charter fishing trip for my best friend’s stag do, and among the group were three chefs. We caught a beautiful skipjack tuna. This is a very small, bullet-like tuna with a high akami content. To the rest of the boat, this was bait for the bigger fish we were hoping to catch. But to the three chefs, Michael, Eugene and me, this was lunch – and as fresh as we could possibly get. We had our lunch; they said we ate bait! We are still divided on this.