Prized by gourmets and revered by nutritionists, tuna is one of the most remarkable seafood varieties in the ocean. Although tuna is magical, the various species of tuna are very different, especially when it comes to food. So, how to choose a good tuna food? That's exactly what you're trying to learn today.
Contrary to popular belief, tuna is not a single species, but a school of fish of more than 12 people. However, of all the species of tuna, only five are chosen as regular food options, at least in Western countries. They are bonito, albacore tuna, yellowfin tuna, bigeye tuna and bluefin tuna. Each of these 5 tuna has a different texture of meat, different colors and different flavors. Because of these differences, some varieties are better suited to food such as salads, while others are perfect for pairing with steaks or sushi. However, diversity doesn't stop there. Some tuna are much harder than others. This, along with all the factors mentioned above, results in a large price difference between tuna species. Let's take a look at the situation with these five tuna species.
Bonito
Bonito is small and dark flesh, making it the most common canned tuna. In fact, more than 70% of the U.S. canned tuna market comes from bonito. Their flesh is tender and can be cut into small pieces, making it ideal for canning. Bonito has a strong taste and is often described as "fishy". When you see a "chunk of light" on a can, it's likely that you're seeing a can of swordfish.
Due to their relatively short life cycle, bonito breed very early (one year). This means that by the time they are caught, they have most likely multiplied at least once in their lifetime. Because of this, bonito is an abundant species that does not pose a foreseeable risk to their populations.
Albacore tuna
Albacore tuna is the second largest canned tuna species in the United States, accounting for about 20% of the market. Albacore tuna are often referred to as white tuna, and their flesh is very warm. They are larger in portion size and are often a more expensive option than bonito. Their meats stick together very well, which is also a good choice for grilling.
There is a problem with albacore tuna, which contains three times as much mercury as bonito. For this reason, the Environmental Protection Fund recommends limiting the intake of platinum marlin. In terms of conservation, the number of albacore tuna worldwide is still considerable.
yellowfin tuna
Pale pink, mild-tasting yellowfin tuna is probably the most versatile tuna food choice. You can find these fish in cans, as well as in steaks and sushi. In the United States, yellowfin tuna is a popular sushi option for several reasons. First, it's not as expensive as bluefin tuna, but it's still good value for money. Second, its flesh is much thinner and has a lighter taste than bluefin tuna and bigeye, and the fat content of these two fish makes its taste more pronounced.
Big-eyed tuna
The large, sturdy big-eyed tuna has bright, firm flesh with a rich flavor. These fish are a great choice for those who prefer high-fat, delicious fish but don't want to spend a fortune. That's not to say bigeye is cheap: a good restaurant bigeye sashimi can sell for more than $20.
Still, considering that bluefin tuna typically costs four times as much as bigeye, buying a bigeye sashimi still sounds like a good deal. Bigeye tuna has been threatened by overfishing in recent years, so the International Union for Conservation of Nature (IUCN) lists them as a "vulnerable species". "If you choose to buy Bigeye steak at the supermarket, make sure to look at the label to see if it's caught in a sustainable way."
Bluefin tuna
Bluefin tuna is widely regarded as the king of the tuna family, and rightfully so. Because the bluefin fish has many physical characteristics, it has a rich taste that other fish do not have.
Bluefin tuna exists almost exclusively in sashimi. You can find them in upscale restaurants, where the price of a sweater ranges from $20 to $200. These fish are particularly popular in Japan. It's so popular that local restaurants are willing to spend millions of dollars on a single bluefin tuna!
Despite their extraordinary quality, bluefin tuna are declining in number. The bluefin tuna in the south and Atlantic oceans has been overfished to the point of extinction. If you love delicious sashimi but want to see bluefin tuna alive for another day, be sure to avoid southern and Atlantic bluefin tuna.
Instead, go eat Pacific bluefin tuna – they taste just as good! Tuna is an excellent source of nutrition and a very tasty food choice. Rich in protein and omega-3 fatty acids, these fish should definitely appear on your menu. Whether it's a refreshing salad, a take-away sandwich, or an indulgent steak or sashimi, tuna is the most delicious. Now that you know the difference between tuna species, you'll know which one to eat next!