Cleaning and preparing these beautiful fish to preserve them was an wonderful lesson in hydrodynamics and biological ingenuity. They have a dorsal fin that tucks completely away into a slot on their skin at the very top of their back. I presume it’s to cut down on resistance when they’re moving fast, and it should be obvious even from a casual they’re made to go fast.
Good news, too: the albacore fishery off the Oregon coast is an abundant, resilient resource in no danger of being depleted, and more of us should take advantage of it. After packing it in olive oil and salt, and eating it for the last 6 or seven months, I can tell you I’ll never buy tuna in a can again.