Bluefin Tuna 'The King of Sushi'

Bluefin tuna (scientists call it Thunnus thynnus) is the supreme tuna species. It's a majestic fish that can reach 700 kilos and (reportedly) 70 kilometres an hour when chasing its next meal. It cruises all the temperate latitudes and sometimes crosses oceans. It tastes as good as it looks and so is sought after by top chefs all over the world. They appreciate its

1. Rich Flavour and Buttery Texture: The (usually) dark red meat of tuna is renowned for its luscious flavour and the melt-in-your-mouth texture of its fattier belly cuts.

2. Remarkable Culinary Versatility: Its firm flesh can be prepared as simple sashimi, tartares, seared steaks, or baked in the oven. The sublime taste and texture of Bluefin tuna lends itself to both traditional Japanese cuisine and innovative fusion creations showcasing its adaptability and allure.

3. Rarity: The rarity of Bluefin tuna has contributed to its exclusivity and mystique. It has to be said that overfishing played its part but following 30 years of increasingly heavy regulation, this threat seems to be receding.

4. Cultural Significance: Bluefin tuna holds a significant place in various cultures, particularly in Japan where it has become a symbol of status and prestige.

Why do people eat bluefin tuna?

They love its exquisite taste and the luxurious experience. For special occasions and fine dining experiences, it has few equals.

Here's an interesting article on bluefin tuna from The Smithsonian magazine. The article was written in 2013 so its sustainability warnings are a bit out of date. But it's a rich seam of Bluefin facts and a shocking eye-opener on the history of bluefin's culinary reputation.

And here's me saying a few words about one of our top-selling Bluefin lines.

Alistair