Tuna

maguro

Found in temperate and tropical oceans, tuna is a fast-swimming, migratory fish. It is related to the mackerel but is much larger—one species can grow to 14ft (4.3m) long and weigh up to 1,800lb (800kg). Its rich, red flesh is considered a delicacy and the fatty belly is the most prized cut. However, high demand has led to overfishing and, since tuna takes years to mature, its populations struggle to recover. Almost all tuna species are in decline, but bluefin tuna (kuromaguro) and bigeye tuna (mebachi) are near extinction and should be avoided.

Tuna steaks

You are most likely to buy tuna in steak form. Choose a piece that is bright red in color—not dark or grayish-brown. It should be moist but not wet looking. Lines of sinew should be evenly spaced.

AVAILABILITY

As it is a highly migratory fish, tuna is available year-round in various parts of the world, but is generally best in the cooler months. Albacore tuna (binnaga) is a smaller variety of tuna with paler flesh. Most are caught in the Pacific from June to October. Yellowfin tuna (kihada) is a smaller species and has a bright red-pink color. It is found in the Western and Central Pacific region and the Indian ocean.

SUSTAINABILITY

Eat tuna only occasionally and choose certified fisheries. Many stocks are overfished and some fishing methods can cause damage. Albacore and yellowfin tuna are good choices. Avoid the traditional bluefin and bigeye tuna, which are both endangered.