Pacific Bluefin Tuna

Thunnus orientalis

Also Known As

Northern bluefin tuna, Tuna, Bluefin tuna

Although Pacific-wide populations are well below target levels, U.S. wild-caught Pacific bluefin tuna is a smart seafood choice because it is sustainably managed under rebuilding measures that limit harvest by U.S. fishermen.

Facts

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.

Health & Nutrition

Nutrition facts

Serving weight 100 g (raw)
Amount per serving
Calories 144
Protein 23.33 g
Fat, total 4.9 g
Saturated fatty acids, total 1.257 g
Carbohydrate 0 g
Sugars, total 0 g
Fiber, total dietary 0 g
Cholesterol 38 mg
Selenium 36.5 mcg
Sodium 39 mg

Seafood Guide