The Different Types of Tuna Explained

Ah, tuna. The versatile king of the sea, gracing our plates in countless forms, from melt-in-your-mouth sashimi to hearty tuna steaks and flavourful salads. But with so many types of tuna out there, navigating the world of this delicious fish can be a bit daunting. Fear not, intrepid seafood enthusiasts! This blog is your one-stop guide to the most popular tuna varieties, their unique characteristics, and how to choose the perfect one for your next culinary adventure.

Heading into the Deep: A Dive into Tuna Biology 

Before diving into the specific species, let’s set the stage with fascinating tuna facts. These torpedo-shaped speed demons, alongside mackerels and bonitos, are part of the Scombridae family. They’re incredible athletes, boasting streamlined bodies and powerful tails that propel them through the ocean environments at breakneck speeds. Some tuna species, like the mighty bluefin, can even clock in at over 70 kilometres per hour!

The Magnificent Seven: Australia’s Most Popular Tuna Varieties

Now, let’s meet the stars of the show! Here are seven of the most popular tuna species found in Australian waters and beyond:

• Southern Bluefin Tuna (Thunnus maccoyii): This majestic fish is the undisputed king of the tuna world, prized for its rich, buttery flavour and melt-in-your-mouth texture. Sadly, due to overfishing, southern bluefin tuna is now classified as critically endangered by the IUCN. However, there are signs of hope for this magnificent species thanks to strict quotas and sustainable fishing practices.
• Bigeye Tuna (Thunnus obesus): This deep-sea dweller is known for its large, fatty eyes and rich, flavourful flesh. Bigeye tuna is popular for sashimi and sushi thanks to its high-fat content and delicate flavour.
• Albacore Tuna (Thunnus alalunga): This versatile tuna boasts a mild, slightly sweet flavour and firm texture. Albacore tuna is often canned or sold as steaks and is a great option for those who prefer a lighter taste.
• Skipjack Tuna (Katsuwonus pelamis): This smaller species is commonly used in canned tuna. Skipjack tuna has a strong, fishy flavour and a flaky texture, perfect for tuna salad sandwiches and casseroles.
• Yellowfin Tuna (Thunnus albacares): This tuna is known for its bright yellow finlets and mild, slightly sweet flavour. Yellowfin tuna is a popular choice for grilling, searing, and poaching and is also used in some canned tuna varieties.
• Longtail Tuna (Thunnus tonggol): This slender tuna is in tropical waters worldwide. Longtail tuna has a mild, slightly sweet flavour and a firm texture, making it a good choice for grilling and sashimi.
• Mackerel Tuna (Euthynnus alletteratus): This small tuna is a common catch in Australian waters. Mackerel tuna has a strong, fishy flavour and a flaky texture, making it a good choice for curries and stir-fries.

Choosing the Perfect Tuna: A Guide for Every Palate

With so many delicious options, choosing the right tuna can feel overwhelming. But worry not! Here are some tips to guide you:

• Consider your taste: Do you prefer a mild or strong flavour? A fatty or lean texture? Once you know your preferences, you can narrow down your choices.
• Think about the dish: Are you making a salad, grilling a steak, or whipping a tuna casserole? Different dishes call for different tuna varieties.
• Sustainability matters: Opt for tuna caught using sustainable fishing practices like pole and line fishing. This helps protect our precious ocean ecosystems and ensures future generations can enjoy these delicious fish.

Beyond the Big Seven: Exploring Other Tuna Species

While the seven varieties mentioned above are the most popular in Australia, many other tuna species have unique flavours and characteristics. Here are a few to keep an eye out for:

• Blackfin Tuna (Thunnus atlanticus): This small tuna is found in the Atlantic Ocean and is a popular choice for grilling and searing.
• False Albacore (Euthynnus affinis): This tuna is often mislabelled as albacore and has a milder flavour and softer texture.
• Longfin Tuna (Thunnus alalunga): This slender tuna is found in tropical and subtropical waters and is a good choice for grilling and sashimi.
• Frigate Tuna (Auxis thazard): This small, fast-swimming tuna is a common catch in tropical and subtropical waters and is often used in canned tuna.

Remember, exploring different tuna varieties is part of the fun! So don’t be afraid to experiment and find your new favourites.

Understanding Tuna Biology

Torpedo-Shaped Wonders

Tuna are known for their torpedo-shaped bodies, allowing them to slice through the water with incredible speed. Their anal and pectoral fins play a crucial role in maintaining balance. At the same time, their streamlined bodies help them navigate the vast ocean environments.

Fishing Practices and Conservation

The tuna industry faces challenges primarily related to fishing pressure and the impact on marine environments. Organisations like the Marine Stewardship Council are vital in ensuring sustainable practices to safeguard these wild animals.

Tuna Around the World: Global Tastes and Traditions

Tuna is not just a culinary staple in Australia; it’s beloved across the globe, with different cultures showcasing its versatility in unique and delicious ways. Let’s embark on a mini culinary tour to explore how tuna is savoured in different corners of the world:

Japan: Tuna is special in Japanese cuisine, most notably in the art of sushi and sashimi. The prized bluefin tuna (known as “maguro” or “hon-maguro”) is often the star of the show, thinly sliced and served raw to highlight its delicate flavour and buttery texture. Bigeye tuna (known as “mebachi”) is also a popular choice for sashimi.

Italy: In Italy, tuna shines in dishes like carpaccio, where it’s thinly sliced and drizzled with olive oil, lemon juice, and capers. Canned tuna is also a pantry staple, often used in salads, pasta dishes, and pizza toppings.

Spain: Spain is famous for its love of canned tuna, particularly in the form of “conservas,” which are high-quality, often hand-packed tuna preserved in olive oil. These gourmet conservas are enjoyed as tapas, appetisers, or even on their own, showcasing the rich flavours of tuna.

Mexico: Tuna tacos are a beloved street food in Mexico, featuring grilled or seared tuna topped with vibrant salsas, creamy avocado, and fresh cilantro. Tuna tostadas and ceviche, a citrus-marinated seafood dish, are popular ways to enjoy tuna’s fresh flavours.

Hawaii: In Hawaii, tuna takes centre stage in poke bowls, a vibrant mix of cubed raw tuna, rice, vegetables, and flavourful sauces. Ahi tuna, a type of yellowfin tuna, is the most common choice for poke, offering a tender texture and mild flavour.

Tuna Through the Ages: A Historical Perspective

Tuna has been a part of human diets for centuries, dating back to ancient civilisations. Archaeological evidence suggests that tuna was fished and consumed in the Mediterranean as early as 6000 BC. In Japan, tuna has been a prized fish for over a thousand years, with records of tuna fishing dating back to the 8th century.

Sustainability at the Forefront: Protecting Tuna Stocks

The popularity of tuna has led to challenges in sustainability, with some tuna stocks facing overfishing and depletion. Choosing tuna that has been caught using sustainable fishing practices is crucial to ensure the long-term health of tuna populations and the marine environment. Here are some key sustainability initiatives to look for:

• Pole and line fishing: This traditional method involves catching tuna one at a time, reducing bycatch and minimising impact on the marine ecosystem.
• MSC certification: The Marine Stewardship Council (MSC) certifies fisheries that meet rigorous standards for sustainability, ensuring that tuna is caught in a way that doesn’t harm the environment or deplete stocks.
• Regional fisheries management organisations (RFMOs): These organisations set quotas and fishing regulations to manage tuna stocks in different regions, promoting sustainable fishing practices.

3 Delicious Tuna Recipes to Dive Into

From Ocean to Plate: A Responsible Tuna Journey

As with any seafood, enjoying tuna is responsible for ensuring its sustainability. Manettas Seafood Market offers tuna caught using responsible fishing practices, such as pole, line, or purse seine with Fish Aggregating Devices (FADs). Choosing Marine Stewardship Council (MSC)-certified tuna is a great way to ensure your seafood journey is as ethical as it is delicious.

So, the next time you reach for a can of tuna or contemplate a tuna steak, remember the incredible diversity of this remarkable fish. From the majestic Bluefin to the humble Skipjack, each type of tuna offers a unique culinary adventure waiting to be explored. So, dive in, discover your favourites, and savour the sea’s bounty!

Tuna Talk: Frequently Asked Questions

Now that you’re armed with tuna knowledge let’s tackle some common questions:

• Is canned tuna healthy? Canned tuna is a good source of lean protein, omega-3 fatty acids, and vitamins. However, consider mercury levels in some species, especially larger tunas. Opt for skipjack or albacore tuna for lower mercury content.
• What’s the difference between tuna and bonito? Bonitos are smaller members of the Scombridae family, closely related to tunas. They have a similar flavour but a softer texture.
• How can I tell if tuna is fresh? Look for bright red flesh, clear eyes, and a firm texture. Avoid tuna with discoloured flesh, cloudy eyes, or a strong fishy smell.
• What are some sustainable tuna options? Look for tuna caught using pole and line fishing methods, which are less harmful to the marine environment. You can also check for eco-labels like the Marine Stewardship Council (MSC) certification.

You can enjoy delicious tuna while supporting sustainable fishing practices by making informed choices.