Standard names: Skipjack Tuna, Bigeye Tuna, Albacore, Australian Bonito

With its distinct, dark red to purple colour, this oily, low moisture fish is highly regarded for it nutritional value. It make the ideal fish for sashimi recopies


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Cooking Notes

Grilled or barbecued, tunas are best seared and left rare centrally.

Sustainability Notes

Tunas include members of two distinct groups, the Thunnini (Tunas) and Sardini (Bonitos). Albacore, Skipjack Tuna and Bigeye Tuna, as well as the Australian Bonito, are considered the 'lesser' Tunas, being cheaper than their cousins, Yellowfin and Bluefin Tuna.

These Tunas have dark red to purple flesh, a result of the blood and oxygen flow needed to maintain the huge bursts of energy that Tunas expend travelling and hunting in their pelagic environments.

Tunas are caught by a variety of methods including trolling, longlines and pole-and-line fisheries in most Australian waters.