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Atlantic Bluefin Tuna

The Atlantic bluefin tuna is often called the giant bluefin due to the size it can grow to. The majority of bluefins are caught in the Atlantic Ocean. Although the record weight is over 2000 pounds and 12 foot long. The majority of bluefins caught for commercial use are somewhere between 200 and 400 pounds.

Atlantic bluefin tuna have a high fat content which makes it one of the most sought after for sushi. The grading of bluefin is done by taking plugs of meat from the fish and testing it for it's fat content and color. The best usually goes to the Japanese market where a single giant bluefin tuna can bring as much as $100,000 or more.

The grading is broken down to four different grades, no.1 being "sashimi-grade, no.2 "grill grade, grade 3 and 4 is left for tunas with diminished grades.

Bluefin Cooking Tips: Raw Bluefin loins or steaks will be red, but when cooked the meat will turn to an off-white or ivory color. The flavor is very distinct and is firmness will remind you of a beef steak.

Bluefin is best served on the rare side, be careful not over cook it as it will turn tasteless and become tough.

Fast Facts

Ways to Cook it: Bake, Broil, Grill, Saute, Smoke

Texture: Firm

Flavor: Moderate to Full

Substitutions: Swordfish, Mako Shark, Albacore Tuna