From Peggy Trowbridge Filippone,
Your Guide to Home Cooking.
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Tuna Varieties

There are a number of varieties of tuna, with flesh ranging from light to dark. Tuna varieties include albacore, tunny, ahi, bonito, skipjack, bigeye, bluefin, and yellowfin.

Bluefin tuna: This is generally the variety of choice for fresh tuna connoisseurs. It has a bit more fat, thus more flavor, than the other varieties. At maturity, the flesh is dark red, with an appearance very similar to raw beef. This variety is the largest, growing up to 1,600 pounds. Most of the bluefin harvest is exported to Japan and sold at a premium price for sashimi.

Yellowfin tuna: Also known as ahi. Less expensive than bluefin, this variety is nearly as good as bluefin and also more common and easy to find in the markets. It is pale-pink, with flavor a bit stronger than albacore. It is also often canned.

Skipjack tuna: Also known as bonito and aku. As you can surmise from its name, this fish likes to jump and skip over the surface of the ocean. This variety is usually canned. It generally has the strongest flavor and highest fat content. It is also the smallest variety, seldom growing larger than 25 pounds. Dried bonito is known as katsuobushi and is used in Japanese cuisine.

Albacore tuna: This is the variety with the lightest flesh and mildest flavor. It's usually canned as white tuna and sold at a higher price than light chunk tuna.

More About Tuna and Tuna Recipes:

• Tuna Cooking Tips
• Tuna Varieties
• Tuna Selection and Storage
• Is there dolphin in canned tuna? FAQ
• Tuna and Health Issues
• Tuna History and Tuna Facts
• Tuna Recipes
_{Tuna Photo © 2007 Peggy Trowbridge Filippone, licensed to About.com, Inc.}