{"id":9687,"date":"2019-09-01T09:19:18","date_gmt":"2019-09-01T07:19:18","guid":{"rendered":"https:\/\/fishingbooker.com\/blog\/?p=9687"},"modified":"2026-05-21T16:33:54","modified_gmt":"2026-05-21T16:33:54","slug":"types-of-tuna-food","status":"publish","type":"post","link":"https:\/\/fishingbooker.com\/blog\/types-of-tuna-food\/","title":{"rendered":"Types of Tuna Explained: Taste, Cost, and More for 2026"},"content":{"rendered":"Reading Time: <\/span> 5<\/span> minutes<\/span><\/span>

Prized by foodies and loved by nutritionists, Tuna are among the ocean’s most remarkable foods. Amazing as they are, there are many types of Tuna, and they’re all very different to each other. So how do you make a good Tuna food choice? That’s exactly what you’ll learn today.<\/p>

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Contrary to popular belief, Tuna are not a single species, but an entire group of fish containing over a dozen different fish. However, out of all the types of Tuna in the sea, only five make for a regular food option, at least in Western countries. These are Skipjack, Albacore, Yellowfin, Bigeye, and Bluefin Tuna. <\/p>

Each of these five Tunas boasts a different texture of meat, a different color, and different taste. Thanks to these characteristics, certain species are better suited for meals like salads, while others are perfect for steak or sushi. <\/p>

The variety doesn’t stop there, however. Some types of Tuna are harder to come by than others. This, can cause some wild price differences between them. Let’s see how these five Tuna species stack up.<\/p>

Skipjack Tuna<\/a><\/h2>
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Small in size, and dark in meat color, Skipjack Tuna are your most commonly canned Tunas. In fact, over 70% of the US canned Tuna market comes from Skipjacks. Their meat texture is tender, allowing for small chunks, perfect for canning. The taste of Skipjack Tuna is strong, and often described as “fishy.” When you see “Chunk Light” on the can, chances are that you’re looking at a can of Skipjack.<\/p>

Thanks to their relatively short life cycles, Skipjack Tunas reproduce very early (one year old). This means that when they are caught, it’s likely that they’ve already spawned at least once in their lives. Because of this, Skipjacks are an abundant species, with no foreseeable risk to their stocks.<\/p>

Albacore Tuna<\/a><\/h2>
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Albacore are the second most canned variety of Tuna in the US, taking up around 20% of the market. Often dubbed White Tuna, Albacores boast light flesh and a very mild flavor. They come in larger chunks in comparison to Skipjacks, and are generally a more pricey option. Their meat holds together nicely, which makes them a good choice for grilling, as well.<\/p>

One concern with Albacore Tuna is that their mercury levels are three times higher<\/a> than that of Skipjacks. For this reason, the Environmental Defense Fund suggests a limited intake of White Tuna. Conservation-wise, Albacores are still found in good numbers globally.<\/p>

Yellowfin Tuna<\/a><\/h2>
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Pale pink and mild in flavor, Yellowfin Tuna are probably the most versatile Tuna food choice. You can find these fish in cans, as well as in the form of steak and sushi. In the US, Yellowfin is a popular sushi option for a couple of reasons. One, it doesn’t come with the premium price tag of Bluefin Tuna, but still offers plenty of value for the money. Two, its meat is a lot leaner and milder tasting than Bluefin and Bigeye, whose fat content contributes to a much more pronounced taste.<\/p>

In most cases, Yellowfins come in the form of Tuna steak, and you can often find them in restaurants for a relatively fair price. If you prefer to cook Yellowfin on your own, you’ll have no trouble finding them in a supermarket or seafood store. <\/p>

Our suggestion? Go out and catch your own Yellowfin<\/a>! Not only will you experience an adventure on the water, but you’ll also have a fresh, sustainably caught fish to enjoy afterwards.<\/p>

Bigeye Tuna<\/a><\/h2>
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Large and stout, Bigeye Tuna boast bright, firm meat, with loads of flavor. These fish are a great option for people who prefer fatty, flavorful fish, but don’t want to shell out a ton of money to get it. That’s not to say that Bigeye are cheap: a good piece of restaurant Bigeye sashimi can go for over $20. <\/p>

Still, when you consider that Bluefins often cost four times<\/a> as much, paying for a Bigeye sashimi sounds like a bargain. In recent years, Bigeye Tuna have come under risk of overfishing, and as a result, the IUCN has listed them as “vulnerable.” If you do choose to buy a Bigeye steak in the supermarket, make sure to check the label to see if it’s been caught in a sustainable manner<\/a>.<\/p>

Bluefin Tuna<\/a><\/h2>
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Bluefins are widely regarded as the Kings of the Tuna family, and rightfully so. Thanks to a number of physical attributes<\/a>, Bluefins boast a richness of flavor you just won’t find in any other fish.<\/p>

Bluefin Tuna is almost exclusively eaten raw, mostly as sushi or sashimi. At high-end restaurants, a single piece can run anywhere from $20 to $200+, depending on the cut and the quality of the fish. These fish are especially popular in Japan. So popular, that local restaurants are willing to pay millions of dollars<\/a> to get their hands on a single Bluefin!<\/p>

For all their remarkable qualities, Bluefins are a species in decline. Southern and Atlantic Bluefins have been overfished to the point that they’ve become critically endangered. If you love a good sashimi, but would like to see Bluefins live another day, make sure to avoid the Southern and Atlantic Bluefin. Instead, go for Pacific Bluefin – they taste just as good! <\/p>

Types of Tuna FAQs<\/h2>\n
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\n How many types of Tuna are there?<\/span>\n \n <\/path><\/svg>\n <\/span>\n <\/div>\n
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There are about <\/span>15 types of Tuna<\/b> \u2013 though <\/span>some are technically \u201cTuna-like\u201d Mackerel <\/b>species marketed as Tuna. If we\u2019re talking about <\/span>true <\/i><\/b>Tuna, <\/b>the number is closer to <\/span>eight.<\/b> The most popular kinds are Bluefin, Yellowfin, Albacore, Bigeye, Blackfin, Skipjack, and Longtail Tuna. <\/span><\/p>\n <\/div>\n <\/div>\n <\/div>\n

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\n What are the different names of Tuna?<\/span>\n \n <\/path><\/svg>\n <\/span>\n <\/div>\n
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The best-known Tuna species are Bluefin (Atlantic, Pacific, and Southern) Yellowfin, Bigeye, Albacore, Skipjack, Blackfin, and Longtail. In different parts of the world, you may hear the same fish referred to by a different name, such as <\/span>Ahi<\/span><\/i> (Yellowfin) in Hawaii or \u201cNorthern Bluefin\u201d in Australia, which refers to Longtail.<\/span><\/p>\n <\/div>\n <\/div>\n <\/div>\n

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\n What type of Tuna is Tongol?<\/span>\n \n <\/path><\/svg>\n <\/span>\n <\/div>\n
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Tongol Tuna, also called<\/span> Longtail Tuna<\/b> in some regions, is a smaller Indo-Pacific species commonly found in coastal waters from the Middle East through Southeast Asia and Australia. It\u2019s prized for firm meat, strong runs on light tackle, and excellent table quality. <\/span><\/p>\n <\/div>\n <\/div>\n <\/div>\n

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\n Does all types of Tuna have folate?<\/span>\n \n <\/path><\/svg>\n <\/span>\n <\/div>\n
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Yes, <\/span>most Tuna species contain at least small amounts of folate <\/b>along with protein, selenium, vitamin B12, and omega-3 fatty acids. Nutritional levels vary by species, preparation method, and whether the fish is fresh, canned, wild, or farm-raised.<\/span><\/p>\n <\/div>\n <\/div>\n <\/div>\n

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\n What type of Tuna has the highest concentration of mercury?<\/span>\n \n <\/path><\/svg>\n <\/span>\n <\/div>\n
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Large, long-lived Tuna species like Bluefin and Bigeye <\/b>generally contain the highest mercury levels because they sit high on the food chain and accumulate mercury over time. Skipjack Tuna\u2014commonly used in canned light tuna\u2014usually contains significantly lower mercury concentrations.<\/span><\/p>\n <\/div>\n <\/div>\n <\/div>\n

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\n Which is healthier – a Salmon or a Tuna?<\/span>\n \n <\/path><\/svg>\n <\/span>\n <\/div>\n
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Great question! Both are highly nutritious, but <\/span>Salmon is often considered <\/b>slightly<\/i><\/b> healthier <\/b>overall because it contains <\/span>more omega-3<\/b> fatty acids and <\/span>lower mercury levels <\/b>than many Tuna species. Tuna, however, is leaner and extremely high in protein, making both fish excellent choices in moderation.<\/span><\/p>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n \n <\/div>\n\n