Yellowfin tuna (Thunnus albacares) is one of the larger tuna species, commonly reaching 60–150 cm in length and sometimes exceeding 200 kg. It’s named for its bright yellow dorsal and anal fins, which become more pronounced in mature fish. It’s found in tropical and subtropical oceans worldwide.
Yellowfin is the second most commercially important tuna species globally, after skipjack. Its flesh ranges from deep pink to red, with a firm texture and clean, meaty flavour. Higher-grade yellowfin is used for sashimi and seared preparations, while lower grades are canned. In Australia, it’s a common choice for raw fish dishes and appears frequently on restaurant menus.
The species plays a major role in global seafood trade. It’s caught across the Pacific, Indian, and Atlantic Oceans, and is subject to international management through regional fisheries organisations. Sustainability varies significantly depending on the fishery and gear type used.
How it's produced
Yellowfin tuna is almost entirely wild-caught. The main commercial fishing methods are purse seining (which captures schools near the surface), longlining (targeting individual fish at depth), and pole-and-line fishing. Purse seining accounts for the largest share of the global catch, particularly in the western and central Pacific.
Australia’s domestic yellowfin catch comes primarily from the Eastern Tuna and Billfish Fishery, using longlines. Imported yellowfin — from the Pacific Islands, Southeast Asia, and the Indian Ocean — makes up a significant portion of what’s sold in Australia. Sustainability credentials vary: pole-and-line and troll-caught yellowfin generally have lower bycatch, while purse seining on fish aggregating devices (FADs) raises concerns about juvenile catch and bycatch of other species. There is no commercial farming of yellowfin tuna, though experimental aquaculture research has been conducted.
What it costs the planet (per kilo)
≈ Estimated from its category — typical for fish & seafood, not measured for this item yet. Sources & methods →
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