Bigeye Tuna has a richer flavor than Yellowfin Tuna due to its high fat content and marbling near the skin. It has a firm and meaty texture with large flakes. It is best used for sashimi or sushi or cooked rare to medium rare. U.S. wild-caught Pacific Bigeye Tuna is a smart seafood choice because it is sustainably managed and responsibly harvested.
There are 15 species of tuna and the flavor and texture varies among them. On one end of the spectrum is Albacore, the most common variety with the lightest flesh and mildest flavor, which is frequently canned as “white” tuna. In the middle is Yellowfin (Ahi) which is pale pink with a mild flavor. On the other end of the spectrum is Bluefin, with dark red flesh, more fat and richer flavor. All varieties of this delicious fish are high in omega-3 fatty acids, Vitamins B3, B12 and D. Popular preparations include grilling and pan-searing, just be sure not to cook past medium rare. Ahi and Bluefin are the varieties most often used for sushi and sashimi.
Origin: San Diego
