Species sheet · The Edible Ocean
Atlantic bluefin tuna
The Atlantic sprinter, almost always on the move.
- Raw as sashimi or tartare
- Quickly seared in a pan
- Confit or gently braised
- In French
- Thon rouge
- Scientific name
- Thunnus thynnus
- In the water
- A large pelagic fish of the Atlantic Ocean and Mediterranean, able to descend to depth.
- Season & buying
- Landings are highly seasonal; rely on origin labels and the fishmonger's advice.
- Common length
- ~200 cm
- How to identify it
- Streamlined, powerfully muscled body
Metallic blue-black back, silvery white belly
Short, rounded pectoral fins
On the plate
Dense, red, fatty flesh, rich and full-flavoured.
Avoid: Cooking it too long: the flesh turns mealy and loses its character.
Unlike most fish, bluefin tuna can keep its body temperature higher than the surrounding water.
In Umay recipes
2 Umay recipes call for it.
