Thunnus thynnus
Also Known As
Tuna, Bluefin tuna, Toro, Maguro, Giant bluefin, Northern bluefin tuna
U.S. wild-caught western Atlantic bluefin tuna is a smart seafood choice because it is sustainably managed under a conservation and management plan that allows limited harvest by U.S. fishermen.
Facts
Availability |
Year-round. |
Source |
U.S. wild-caught from Maine to Louisiana. |
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 |
