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Tuna (Thunnus thynnus)

Tuna
Tuna

Scientific name for Tuna

Thunnus thynnus

Common name(s) for Tuna

Bluefin tuna, giant bluefin, northern bluefin, Atlantic bluefin

Market name

Tuna

Other language names for Tuna

  • French: Thon rouge
  • German: Roter Thun
  • Italian: Tonno
  • Japanese: Honmaguro
  • Spanish: Atún rojo

Introduction to Tuna

Fishermen refer to them as giants for a reason: Bluefin tuna is the biggest commercially caught tuna species, weighing in at little over 2,000 pounds and reaching a length of more than 12 feet. This swift-swimming migratory species is found worldwide in temperate and tropical seas. Over half of the world catch is derived from populations in the eastern and western Atlantic Oceans that are ecologically distinct. The Mediterranean is also a historically significant region for bluefin tuna. Bluefin tuna are fished using a number of different gear types, including purse seine, harpoon, longline, troll, handline, and rod & reel. The gigantic bluefin’s top body is blue-black, while the sides and belly are silvery white. The finlets are black-edged. Despite their potential size, bluefin tuna harvested commercially are typically between 200 and 400 pounds. Bluefin is graded by removing “plugs” of flesh to determine its fat content and color, which are important variables in determining its price.

Product Profile for Tuna

Bluefin tuna is highly regarded as a raw commodity due to its high fat content, and it is sold in three categories. The freshest and fattiest “sashimi-grade” goes to the Japanese market. “Grill grade” comes in second place. Nos. 3 and 4 show a decline in quality. Bluefin tuna is the darkest and fattest of all tuna species, with crimson raw flesh. The flesh becomes firm and an off-white or ivory hue when cooked. It has a unique taste. The meat is solid and resembles beef steaks in appearance. The taste of raw bluefin meat can be mellowed by brining it overnight.

Nutrition for Tuna


Calories: 144
Fat Calories: 44
Total Fat: 4.9 g
Saturated Fat: 1.3 g
Cholesterol: 38 mg
Sodium: 39 mg
Protein: 23.3 g
Omega 3: 1.3 g

Cooking tips for Tuna

Tuna that has been overcooked becomes rough and unpalatable. Treat the meaty bluefin like a sirloin steak when broiling or grilling it; it’s finest when done rare. The color will be light and airy, the flesh will be solid, and the flavor will be strong. Serve bluefin steaks with a good red wine.

Cooking methods for Tuna

Bake, Broil , Grill , Saute, Smoke

Primary Product Forms for Tuna

Fresh: H&G, Loins, Chunks, Steaks

Frozen: H&G, Loins, Chunks, Steaks

Value-added: Canned

Global Supply for Tuna

Canada, France, Italy, Japan, Morocco, Portugal, Spain, United States, Iran