About Bluefin Edit

Regarded as the highest grade tuna; used in top-class restaurants for sashimi and sushi.

The bluefin tuna is distributed throughout the Atlantic and Pacific Oceans in subtropical and temperate waters. The bluefin tuna is one of the largest of the tunas. The body is deepest near the insertion of the pelvic fins, and tapers significantly to the caudal peduncle. Compared to other tunas, the head is long and somewhat pointed, and the eye is small. Two dorsal fins are present, with a small space separating them. The anal fin begins well behind the insertion of the second dorsal fin. The pectoral fins are short compared to other members of the genus Thunnus, although the relative length changes with age. The pectoral fins never reach as far back as the space between the dorsal fins. The body is a metallic deep blue above and the lower sides and belly are silvery white. The first dorsal fin is yellow or blue on the other hand the second is red or brown. The anal fin and filets are yellow, edged with black. The central caudal keel is black. The maximum length reported is 180 inches. Bluefin exhibit different feeding strategies, dependent upon their targeted prey. It is used to catch small, slow moving organisms. Bluefin survives by feeding with starfish, kelp, and smaller shallow water fishes.

Bluefin Recipes Edit

Community content is available under CC-BY-SA unless otherwise noted.