U.S. wild-caught western Atlantic bluefin tuna is a smart seafood choice because it is sustainably managed under a rebuilding plan that allows limited harvest by U.S. fishermen.

Appearance

• Atlantic bluefin tuna have large, torpedo-shaped bodies that are nearly circular in cross-section.
• They are the largest of the tuna species and can reach up to 13 feet and 2,000 pounds.
• They have dark blue-black on the back and white on the lower sides and belly.
• Atlantic bluefin tuna have colorless lines alternating with rows of colorless spots on their lower sides.
• The second fin on their back (dorsal fin) is reddish brown, and they have short pectoral fins.
• These characteristics separate this species from other members of the tuna genus, Thunnus.

Biology

• Bluefin tuna grow more slowly than other tuna.
• They have a long lifespan, up to 20 years or more and generally don’t spawn until they are about 8 years old. 
• They spawn from mid-April to June, mainly in the Gulf of Mexico.
• Females can produce up to 10 million eggs a year.
• The eggs are fertilized in the water column and hatch in about 2 days.
• Bluefin tuna are top predators.
• Juveniles eat fish, squid, and crustaceans, and adults feed mainly on baitfish such as herring, bluefish, and mackerel.
• Sharks, marine mammals (including killer whales and pilot whales), and large fish feed on bluefin tuna. Bluefish and seabirds also prey upon juvenile bluefin tuna.

Where They Live

Range

• In the western Atlantic, bluefin tuna are found from Newfoundland to the Gulf of Mexico.

Habitat

• Atlantic bluefin tuna live near the surface in temperate waters but frequently dive to depths of 500 to 1,000 meters.
• They are a highly migratory species. They can migrate thousands of miles across an entire ocean.
• Tagging studies have indicated that bluefin tuna move across the east/west boundary in the Atlantic.
• They tend to spawn in the same areas in the Gulf of Mexico.

Is Western Atlantic Bluefin Tuna Sustainable?

U.S. wild-caught western Atlantic bluefin tuna is a smart seafood choice because it is sustainably managed under a conservation and management plan that allows limited harvest by U.S. fishermen.

Availability

Year-round.

Source

U.S. wild-caught from Maine to Louisiana.

Taste

Bluefin has a distinctive flavor. With its high fat content, it is especially prized for sushi and sashimi. Cooking is generally not advised as it produces a strong fish taste and odor.

Texture

Bluefin tuna flesh is the darkest and fattiest of any tuna. A higher fat content in bluefin tuna is equated with a higher-quality product. The flesh has the firmness and appearance of beef steaks.

Color

Deep red when uncooked. When cooked, the meat is an off-white or ivory color.

Health Benefits

Bluefin tuna is a very good source of protein, thiamin, selenium, vitamin B6, and omega-3 fatty acids.

Nutrition Facts

Servings: 1; Serving Weight: 100 g (raw); Calories: 144; Protein: 23.33 g; Total Fat: 4.9 g; Total Saturated Fatty Acids: 1.257 g; Carbohydrate: 0 g; Total Sugars: 0 g; Total Dietary Fiber: 0 g; Cholesterol: 38 mg; Selenium: 36.5 mcg; Sodium: 39 mg

FDA and EPA have issued advice regarding eating fish.

This advice can help those who might become or are pregnant or breastfeeding as well as parents and caregivers who are feeding children make informed choices when it comes to the types of fish that are nutritious and safe to eat.

Fish provide key nutrients that support a child’s brain development.

Fish are part of a healthy eating pattern and provide key nutrients during pregnancy, breastfeeding, and/or early childhood to support a child’s brain development:

• Omega-3 (called DHA and EPA) and omega-6 fats
• Iron
• Iodine (during pregnancy)
• Choline

Choline also supports development of the baby’s spinal cord. Fish provide iron and zinc to support children’s immune systems. Fish are a source of other nutrients like protein, vitamin B12, vitamin D, and selenium too.

Eating fish can provide other health benefits too.

Fish intake during pregnancy is recommended because moderate scientific evidence shows it can help your baby’s cognitive development.

Strong evidence shows that eating fish, as part of a healthy eating pattern, may have heart health benefits.

Healthy eating patterns that include fish may have other benefits too. Moderate scientific evidence shows that eating patterns relatively higher in fish but also in other foods, including vegetables, fruits, legumes, whole grains, low- or non-fat dairy, lean meats and poultry, nuts, and unsaturated vegetable oils, and lower in red and processed meats, sugar-sweetened foods and beverages, and refined grains are associated with:

• Promotion of bone health – decreases the risk for hip fractures
• Decreases in the risk of becoming overweight or obese
• Decreases in the risk for colon and rectal cancers

A healthy eating pattern consists of choices across all food groups (vegetables, fruits, grains, dairy, and protein foods, which includes fish), eaten in recommended amounts, and within calorie needs. Healthy eating patterns include foods that provide vitamins, minerals, and other health-promoting components and have no or little added sugars, saturated fat, and sodium.

The Dietary Guidelines for Americans recommends eating fish as part of a healthy eating pattern.

The Dietary Guidelines for Americans recommends:

• At least 8 ounces of seafood (less for children) per week based on a 2,000 calorie diet.
• Those who are pregnant or breastfeeding consume between 8 and 12 ounces per week of a variety of seafood from choices that are lower in mercury.

Choose a variety of fish that are lower in mercury.

While it is important to limit mercury in the diets of those who are pregnant or breastfeeding and children, many types of fish are both nutritious and lower in mercury.

This chart can help you choose which fish to eat, and how often to eat them, based on their mercury levels.

What is a serving? As a guide, use the palm of your hand.

Pregnancy and breastfeeding:

• 1 serving is 4 ounces

Eat 2 to 3 servings a week from the "Best Choices" list
(OR 1 serving from the "Good Choices" list).

Childhood:
On average, a serving is about:

• 1 ounce at age 1 to 3
• 2 ounces at age 4 to 7
• 3 ounces at age 8 to 10
• 4 ounces at age 11

Eat 2 servings a week from the “Best Choices” list.