Tag: Bluefin

In 2013, a single bluefin tuna was sold for a record-breaking 155.4 million yen at the Tsukiji market, highlighting the incredible value placed on this seafood. High grade tuna, often referred to as sushi-grade or sashimi-grade, is most commonly identified as bluefin tuna, known in Japan as *hon-maguro*.

While both types of canned tuna offer similar nutritional advantages like lean protein, albacore (white) tuna is higher in omega-3 fatty acids but also contains nearly three times more mercury than light (red) tuna, which is primarily skipjack. So, which tuna is better, white or red, for your culinary needs?

According to seafood experts, color is not the most reliable indicator of fresh tuna, as some premium grades are naturally darker while some less-fresh tuna is artificially treated to appear brighter red. Understanding what factors truly determine quality, like texture and aroma, is essential for any seafood lover.

Tuna is one of the most widely consumed fish in the world, prized for its flavor and versatility. But despite its popularity, many people are unsure of its exact classification, often wondering, "what type of seafood is tuna?". It is a saltwater fish belonging to the same family as mackerel, with various distinct species known for their speed and migratory habits.

According to nutritional data, many varieties of tuna are classified as a lean fish, though some larger species contain higher levels of omega-3 fats. The answer to whether tuna is a fatty or lean fish depends on the specific type and preparation, from the lean, low-fat canned varieties to the fattier, richer fresh cuts.