Tuna

Appears in

Published 2025

Type: Fat.
Varieties: Yellowfin and bluefin have red flesh, gray when cooked. Albacore (more often canned than used fresh) has pink flesh, off-white when cooked. Some other varieties are also available. Note that bluefin tuna populations have decreased drastically. Many fisheries experts advocate limiting or stopping fishing for this species, to allow populations to recover.
Characteristics: Meaty texture and appearance. Belly cuts much fattier than back (“loin”). Red-fleshed varieties often served raw as sashimi or sushi. When cooked, usually cut into steaks and grilled. Should not be cooked well done, or will be very dry.
Weight: Depends on variety. May be several hundred pounds (100 kg and up).