Pacific bluefin tuna | Good Fish Guide | The consumer guide to sustainable seafood

Common name - Pacific bluefin tuna

Scientific name - Thunnus orientalis

Average rating

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Consumer Information

Tuna belong to the family Scombridae and are related to mackerel. They are large, oceanic fish and are seasonally migratory, some making trans-oceanic journeys. Tuna is sold fresh or frozen, usually as steaks or loins. Used in sushi (especially bluefin in Japan) and sashimi. Mainly canned (yellowfin and skipjack) in oil or brine for UK market. Wind-dried tuna (majama) is popular in some parts of the Mediterranean.

Summary

Bluefin tuna is a vulnerable, slow growing and long lived species that is heavily exploited across its range. The market value of these fish can be in excess of 100,000 per fish which is a strong incentive for illegal fishing and exceeding catch quotas. Management has improved for the Endangered and Critically Endangered northern and southern species, yet these improvements will not be reflected in the health of stocks for several years. Pacific bluefin stock status is uncertain but it is also vulnerable, overfished, unregulated and the fishery focuses on juvenile fish (90% catch is 0-1 years). Avoid all bluefin tuna.

Alternatives

(Based on method of production, fish type, and consumer rating: only fish rated 3 and below are included.)

Mahi mahi, common dolphinfish or dorado
Skipjack tuna
Swordfish
Tuna, General
Yellowfin tuna

Visit Fishonline, the website for the seafood industry, for more detailed information about this species.