Pacific Bluefin Tuna

The stock is not overfished.

Not subject to overfishing.

Regulations are in place to minimize bycatch.

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.

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.

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

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