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Bigeye Tuna
Bigeye Tuna Flavor Scale
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Bigeye Tuna Flavor Profile

Bigeye Tuna are prized for sashimi.  They have a moderately pronounced flavor, a high fat content with marbling near the skin and a richer flavor than Yellowfin.  Like other tuna, the texture is firm and "meaty" with large flakes.  Tuna Grading is as follows: No. 1 "Sashimi-grade" is the best, being the freshest and having the highest fat content.  No. 2 "Grill-grade" is next best.  No. 3 and No. 4 are lesser quality.

Alternate Names

Ahi (Hawaiian).  Note: Yellowfin Tuna is also called Ahi.

Description

Bigeye Tuna are similar to Yellowfin in appearance, but have a larger eye & head.  Commercial average weight is 20-100 Lbs, but they can grow to over 400 Lbs.

Range & Habitat

 Bigeye are found in all tropical and temperate oceans with the exception of the Mediterranean Sea.  Life span is about 10-12 years.  They spend a lot of time in waters as deep as 1500 ft.

Typical Wholesale Products

Rounds, H&G, Loins

Fresh Bigeye Tuna Availability

Fresh seafood availability chart: green areas show peak availability, light green show limited availability.  Frozen available all year long.

Jan Feb Mar Apr May June July Aug Sept Oct Nov Dec
                                                                                               

 

Bigeye Tuna Yield Percentage

Item To Skn/On Fillets To Skn/Off Fillets Notes
Whole Head/On gutted      
Whole Head/Off gutted      
Skin/On Fillets      

 

 

 

 

 

  

Bigeye Tuna Recipes

Visit our recipe database page and search our favorite seafood recipe sites.

 

Bigeye Tuna Nutritional Information

based upon a 6 oz (171 grams) raw edible serving

* Calories/Calories from fat 182
* Protein grams 40.1
* Fat grams  1.7
* Saturated fat grams  0
* Sodium milligrams  63
* Cholesterol milligrams  77.1
* Omega-3 grams  na
 

 

 

Bigeye Tuna Sustainability Info

This window is a link to the Monterey Bay Aquarium's Seafood Watch program info on Bigeye.

 

Additional Resources:
  National Marine Fisheries Service  

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