Pacific Bluefin Tuna

Availability

Year-round, but most Pacific bluefin tuna are caught between May and October, and are sold to local restaurants.

Source

U.S. wild-caught along the West Coast, primarily from California.

Taste

Bluefin has a distinctive flavor. With its high fat content, it is especially prized for sushi and sashimi. Cooking is generally not advised as it produces a strong fish taste and odor.

Texture

Bluefin tuna flesh is the darkest and fattiest of any tuna. A higher fat content in bluefin tuna is equated with a higher-quality product. The flesh has the firmness and appearance of beef steaks.

Color

Deep red when uncooked. When cooked, the meat is an off-white or ivory color.

Health Benefits

Bluefin tuna is a very good source of protein, thiamin, selenium, vitamin B6, and omega-3 fatty acids.