Is Yellowtail the Same as Tuna? A Nutritional Deep Dive

October 14, 2025 •

3 min read

Despite the similar names and appearance, yellowtail and tuna are not the same; they belong to completely different biological families. For a nutrition diet, a key distinction is their fat content: yellowtail is a richer, fattier fish, whereas tuna is typically much leaner.

Quick Summary

Yellowtail and tuna are entirely different species with unique nutritional profiles, flavor characteristics, and mercury levels that influence dietary choices.

Key Points

Different Species: Yellowtail is an amberjack, while tuna belongs to the mackerel family, meaning they are not the same type of fish.
Nutritional Variation: Yellowtail is a fattier fish with more calcium and potassium, while tuna is leaner and offers a richer array of B vitamins and selenium.
Different Mercury Levels: Tuna typically has higher mercury levels than yellowtail, an important consideration for frequent consumption.
Distinct Flavor and Texture: Yellowtail features a mild, buttery flavor and tender texture, whereas tuna is firmer with a more robust, meaty taste.
Culinary Applications: While both are popular in sushi, their varied textures and flavors lend them to different preparations, from grilling yellowtail to searing tuna steaks.
Sustainability Matters: Sourcing practices for both fish can vary, so looking for certifications like the MSC label can help ensure you're choosing a sustainable product.

The sushi counter and seafood aisle often present a dilemma: yellowtail or tuna? While both are popular, protein-rich options, the similarity often ends there. Understanding the fundamental differences in their biology, nutrition, and culinary applications is key to making an informed choice for a healthy diet.

The Biological Divide: Amberjack vs. Mackerel

One of the most common misconceptions is that yellowtail is a type of tuna. This is incorrect. Yellowtail refers to several species of amberjack (genus Seriola), which are members of the jackfish family, Carangidae. Tuna, on the other hand, belongs to the tribe Thunnini within the mackerel family, Scombridae.

Yellowtail Species: This category includes Japanese amberjack (Seriola quinqueradiata), often called hamachi (young) or buri (mature) in sushi restaurants, and California yellowtail (Seriola lalandi).
Tuna Species: This large family includes several commercially important varieties, such as yellowfin (ahi), skipjack, albacore, and bluefin tuna.

Nutritional Showdown: Yellowtail versus Tuna

Both fish are excellent sources of protein and heart-healthy omega-3 fatty acids, but their specific nutritional makeup differs significantly. Yellowtail is a fattier fish, giving it a higher calorie and cholesterol count compared to the leaner tuna.

Mineral Content

Yellowtails are particularly rich in calcium, potassium, and zinc. Conversely, tuna excels in providing higher amounts of iron, magnesium, phosphorus, and selenium.

Vitamin Profiles

Tuna boasts a more varied and richer vitamin profile, with exceptionally high levels of B vitamins (B2, B3, B6, B12), as well as vitamins D, E, and K. Yellowtail, while still nutritious, offers a higher concentration of vitamins A, C, B1, and B5.


Nutritional Feature (per 100g, approx.)	Yellowtail (Amberjack)	Tuna (e.g., Yellowfin)
Family	Jackfish (Carangidae)	Mackerel (Scombridae)
Fat Content	Higher (approx. 7%)	Lower (approx. 0.6%)
Calories	Higher (~187 kcal)	Lower (~130 kcal)
Cholesterol	Higher (~71 mg)	Lower (~47 mg)
Omega-3s	Rich source	Excellent source
Key Minerals	Calcium, Potassium, Zinc	Iron, Magnesium, Selenium
Key Vitamins	A, C, B1, B5, B9	D, E, K, B2, B3, B6, B12

Sensory and Culinary Differences

These biological and nutritional differences lead to distinct culinary experiences. The texture, flavor, and appearance of the meat are key differentiators.

Flavor and Texture: Yellowtail is known for its mild, subtly sweet flavor and a rich, buttery texture due to its higher fat content. Tuna, in contrast, has a firmer, meatier texture and a more pronounced, savory, or 'fishy' flavor.
Appearance: Yellowtail flesh is lighter, ranging from pale pink to creamy beige. Tuna, particularly yellowfin, is famous for its signature deep pink or cherry red color.
Culinary Use: Both are used for sushi and sashimi, but yellowtail is also excellent grilled, roasted, or pan-fried. Tuna is more widely canned, made into steaks, and used in poke bowls.

Health and Sustainability Considerations

Mercury Levels

One of the most important health considerations is mercury. As a larger, longer-lived, deep-water predator, tuna generally accumulates higher levels of mercury than yellowtail. This is a crucial factor for those concerned about mercury intake, such as pregnant women and children. Yellowtail is often a safer option for frequent consumption due to its typically lower mercury levels.

Sustainability

Both yellowtail and tuna species have varying sustainability ratings depending on the specific species and where and how they are caught. Seeking out seafood with third-party certifications, such as the Marine Stewardship Council (MSC) label, is a reliable way to support sustainable fishing practices. For more information on sustainable sourcing, consult reputable resources like the Marine Stewardship Council website.

Conclusion: Choosing the Right Fish for Your Diet

While both yellowtail and tuna are delicious, healthy fish, they are not interchangeable. Your choice depends on your nutritional goals and taste preferences. If you're seeking a richer, fattier, and more buttery flavor with lower mercury risk, yellowtail is an excellent option. For a leaner protein source with a richer vitamin profile and a more robust flavor, tuna is the perfect choice. Knowing these distinct characteristics ensures you get the most out of your seafood and your diet.

Ultimately, both fish offer significant nutritional benefits, particularly heart-healthy omega-3s. The key is to recognize their differences and enjoy them as part of a balanced and varied diet, keeping sourcing and mercury levels in mind.

Frequently Asked Questions

Neither fish is definitively healthier; they simply offer different nutritional benefits. Yellowtail contains more fat, calories, and certain minerals, while tuna is leaner and richer in a wider range of vitamins, especially B vitamins.

Both yellowtail and tuna are excellent sources of omega-3s, which are beneficial for heart and brain health. Yellowtail is a fattier fish and generally contains more omega-3s per serving, but tuna is also a great source.

Tuna generally has higher mercury levels because, as a larger, apex predator, it sits higher on the food chain. This means it accumulates more mercury over its longer lifespan than the smaller yellowtail.

The better choice for sushi is a matter of personal preference. Yellowtail (hamachi) is prized for its soft, buttery texture and mild flavor, while tuna (maguro or ahi) is known for its firm, meaty texture and robust flavor.

Hamachi is the Japanese name for young, farmed yellowtail. It is a popular, fatty, and buttery fish commonly used in sushi and sashimi.

Yellowtail meat is typically lighter in color, ranging from creamy beige to pale pink, with a buttery texture. Tuna meat is a darker, vibrant red or pink color with a firmer, meatier texture.

This depends on the recipe. For raw dishes like sushi or sashimi, the fatty richness of yellowtail can be a good substitute for fattier cuts of tuna. However, for cooked dishes, their differing textures and flavors will produce different results.