There are seven species of tuna, and they range in all types of sizes. The kinds of tuna that our fisherfolk reel in are bluefin, albacore, yellowfin, and bigeye. Tunas are known for their long migrations all over the world, and some can travel incredibly fast! For example, the Atlantic Bluefin Tuna and the Yellowfin are some of the fastest of their species, able to reach speeds up to 46 miles per hour! During migration, tuna must adapt many different kinds of temperatures particularly in cooler water. Through an intricate network of blood vessels just below their skin, tunas are able to heat themselves!
Storage and Cleaning
- Tuna should be refrigerated immediately.
- Store the fresh fish in the coldest part of your refrigerator (32 degrees Fahrenheit) for up to two days.
- To freeze your fish, wrap it tightly in aluminum foil, plastic wrap, or freezer paper to prevent freezer burn. Place the wrapped fish in a heavy duty freezer bag if you'd like to go the extra mile! Freezing your raw tuna will preserve the fish for about 2 to 3 months.
- Your tuna does not need to be washed before cooking.
- Tuna can be seared, grilled, pan-roasted, and broiled! Check out our recipes page for inspiration!
Photo: @vikingvillagelbi, Viking Village fisherman shows his bigeye tuna catch
Last updated: 1/3/2023