Bluefin Tuna

Bluefin tuna is the most sought-after tuna species in the world. Its flesh is dense, deep red, and distinctly rich — closer in character to beef than to most other fish. The fattier cuts, particularly the belly (toro), have a melt-in-the-mouth quality that commands extraordinary prices.

In Australian waters, southern bluefin tuna is the primary species, with a major ranching industry based in Port Lincoln, South Australia. Much of this production is exported to Japan for sashimi and sushi, but it’s increasingly available in Australian restaurants and fishmongers. The flesh is best enjoyed raw or barely seared — overcooking turns it dry and loses the qualities that make it special.

Bluefin is both wild-caught and ranched. Ranching involves capturing young wild fish and fattening them in sea pens, which has raised sustainability concerns and led to strict quota management.