Types of Tuna: A Full Guide to the Major Tuna Species
Let's talk about tuna. There's tuna in a sushi bar, tuna in a can, tuna steak on a grill, and the tuna that crosses entire oceans in a single season. The tuna family stretches wider than most people realize, and each species of tuna tells a slightly different story through its color, flavor, texture, and the waters it calls home.
Tuna also powers one of the world's biggest fisheries. The global catch of major commercial species reached 5.2 million tonnes in 2023, with skipjack alone making up 57% of that haul. That scale shapes everything from canned light tuna on grocery shelves to the prized cuts served in top sushi bars around the globe.
This guide keeps the focus on what matters. You'll find the major tuna species you see on shelves and in restaurants, the traits that make each one taste the way it does, and a simple cooking guide to help you choose the right fish for your meal.
Diving into the Tuna Family: An Overview
Skipjack Tuna
Skipjack sits at the center of the canned tuna world. They move in tight, fast schools through warm near coastal waters, often tracking drifting objects and smaller fish with surprising loyalty. That pace keeps skipjack abundant, which is why they fill most cans labeled light tuna and anchor so many everyday meals.
Skipjack flesh runs darker than albacore and brings a stronger flavor that blends well in tuna salad or mixed dishes. The flake is soft, dependable, and ideal for quick recipes. Because skipjack grows quickly and replenishes their stocks faster than most tuna, they remain a steady and widely used choice in the canned tuna market.
Pro tip: If your can says light tuna, it is skipjack even when the single species isn't listed.
Albacore Tuna
Albacore swim through temperate waters in both Pacific and Atlantic waters. Their long pectoral fins make them easy to identify among true tunas, but most people recognize albacore by its pale, light flesh and gentle flavor. Albacore is the only tuna allowed to be labeled white tuna in canned and pouched tuna.
Albacore carries a mild flavor and tender texture, which makes it ideal for recipes where the tuna should stay clean and noticeable rather than blend completely. Compared to skipjack, albacore presents a lighter, softer profile and a more delicate, white flesh.
Pro tip: If the label says white tuna, it is albacore without exception.
Yellowfin Tuna
Yellowfin spend their lives in warm open water and often travel with other fish in large schools. Their bright-yellow finlets and tall second dorsal fin stand out instantly. In restaurants, yellowfin appear as ahi, a name that signals mild flavor and firm texture.
Yellowfin stay in the center of the tuna family. They sear beautifully, taste bright in poke bowls, and offer enough color for simple sashimi. Yellowfin caught in the Eastern Pacific and Indian Ocean remain some of the most common tuna steaks served worldwide.
On the plate: Yellowfin stays firm, stays clean, and fits almost anything you want to cook.
Bigeye Tuna
Bigeye take a different approach to life than surface tunas. They dive deep, feed at night, and move through cooler waters with high oxygen demands. These habits shape dense, ruby-colored flesh supported by strong red blood cells and balanced fat content.
Bigeye appear less often in everyday markets because they spend more time offshore. When bigeye show up, it is usually for raw preparations that highlight their tender texture and meaty flavor. Many people consider bigeye a comfortable middle step between yellowfin and bluefin because it offers depth without overwhelming richness.
Why it stands out: Bigeye tastes rich without feeling heavy and slices beautifully for raw dishes.
Bluefin Tuna (Atlantic, Pacific, and Southern)
Bluefin tuna sit at the top of the tuna family. They cross entire oceans, thrive in cooler waters, and maintain heat through constant movement. Every trait of the bluefin builds toward meaty texture, deep color, and unmatched richness.
Atlantic Bluefin (Northern Bluefin Tuna)
The largest and most widely regarded bluefin. Atlantic bluefin migrate across the Atlantic Ocean, feeding on smaller fish and developing dense belly cuts that anchor premium sushi menus.
Pacific Bluefin Tuna
Known for the migration between Japan and Baja California. Their flavor and texture echo Atlantic bluefin in slightly smaller bodies.
Southern Bluefin
Found in the Indian Ocean and the Southern Hemisphere, building the same marbled structure that defines the bluefin group.
Bluefin grow slowly and live long lives, which is why they require careful management. When people describe tuna that melts in your mouth, they're almost always talking about bluefin.
Why chefs chase it: Rich flavor, meaty texture, and a belly cut that sets the standard.
Other Tuna Species You May Hear About
Beyond the big five are several smaller tuna, including frigate tuna, bullet tuna, tongol tuna, longtail tuna, black skipjack, little tunny, and mackerel tuna. These species cruise warm tropical water, stay near the surface, and move quickly in large schools.
Most of these smaller tunas never show up with their own name on a label. Outside the U.S., they quietly get mixed into cans sold as “light tuna.” They keep the ocean’s balance in place and help feed millions, even if they rarely get the credit.
Simple way to remember them: Smaller, quicker, and rarely labeled individually.
Why Tuna Taste Different From One Another
Different tuna species develop different flavors based on how they live.
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Red flesh comes from nonstop swimming and high oxygen demands.
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Pale flesh appears in calmer swimmers such as albacore.
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Fatty bellies form in tunas that store energy for long migrations.
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Stronger flavors show up in warm-water tunas that feed aggressively.
These contrasts explain why various tuna species range from mild to richly buttery.
Cooking Guide for the Different Types of Tuna
For Salads and Everyday Recipes
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Skipjack for deeper flavor that blends well
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Albacore for light meat and clean, mild flavor
For Tuna Steaks and Hot Preparations
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Yellowfin for firm texture on the grill or in a hot pan
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Albacore for quick, gentle sears
For Sushi, Poke, or Raw Dishes
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Bluefin for richness
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Bigeye for deep color and tender slices
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Yellowfin for steady, clean flavor
If You Prefer Mild
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Albacore
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Yellowfin
If You Prefer Rich
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Bigeye
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Bluefin
For Canned Tuna
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Light tuna means skipjack
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White tuna means albacore
The Tuna Family, Simplified
Tuna all carry that sleek, built-for-speed shape and never stop swimming, yet every species brings its own flavor, texture, and personality to the table. Skipjack, albacore, yellowfin, bigeye, and the bluefin family dominate what we catch, cook, and talk about. The smaller cousins quietly fill out the lineup and keep tropical fisheries running strong.
Knowing the difference means you’ll always pick the right one, whether it’s pale albacore for a quick salad, firm yellowfin for the grill, or a buttery slice of bluefin when you want the best bite of your life.
A Good Day on the Gulf Starts Here
If you are hoping to spot a bluefin from one of our premier fishing vessels, we'll be straight with you. Your odds are better in a sushi bar. But if you want a relaxed day on the Gulf with steady light tackle, easy wildlife watching, and the kind of small surprises this coast hands out when it feels generous (did someone say dolphins?), our Reel Coquina charters make for an easy yes.
FAQs About Tuna
What tuna species do people actually eat?
Skipjack, albacore, yellowfin, bigeye, and the three bluefin species. These cover most canned tuna, tuna steaks, sushi, and various tuna species used in markets.
Which tuna is usually safest for pregnant women?
Light tuna made from skipjack. It generally carries lower mercury than bigeye or bluefin. Follow local guidance for limits.
Why do some tuna taste better raw?
Fat content. Bluefin and bigeye carry more marbling, which gives tender texture and rich flavor. Yellowfin stays milder. Skipjack and smaller tunas stay leaner and stronger.
Is all “ahi” the same?
No. Ahi can be yellowfin or bigeye. Yellowfin is clean and firm. Bigeye is deeper in color and richer in taste.
Which tuna do anglers catch in the Gulf?
Mostly blackfin. Yellowfin show up offshore. Bluefin appear in rare winter sightings during migration.