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Western Atlantic Bluefin Tuna

Thunnus thynnus
Managed by: NOAA Fisheries, Florida Fish and Wildlife Conservation Commission
Regions
New England/Mid-AtlanticSoutheast
Protected status
None
Also known as
TunaBluefin tunaToroMaguroGiant bluefinNorthern bluefin tuna

Species Profile

Florida saltwater profile data (FWC). Availability and detail varies by species.

FWC
Size
Common to 78 inches; largest tuna species
Similar species
Blackfin tuna, T. atlanticus (has long pectoral fins and reaches much smaller size) Size: Common to 78 inches; largest tuna species
Appearance
  • Back is dark blue-black, fading to a silvery-white belly
  • Second dorsal and anal fins not elongated
  • Short pectoral fin does not reach area between first and second dorsal fins
  • First dorsal fin is yellow or blue and the second dorsal fin is reddish-brown
  • Anal fin and all finlets bright yellow with black edges
  • Lack distinct body streaks, stripes and spots
Habitat
Offshore waters
Behavior
Feed on fishes, squid and occasionally crustaceans
Additional information
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Seafood Profile

Powered by NOAA FishWatch data. Availability and detail varies by species.

NOAA FishWatch
Population
The population level is unknown, but management measures are in place.
Fishing rate
Not subject to overfishing.
Bycatch
Fishing gear used by U.S. fishermen to target schools of bluefin tuna is fairly selective, and allows for the live release of any unintentionally caught species.
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.
Sources
Image credit: NOAA Fisheries/Jack Hornady