Different Types of Tuna A Complete Guide to Tuna Fish Varieties
Discover the different types of tuna, including tuna fish types used for sushi and sashimi. Learn which tuna species taste best, where they are found, and how they are used.
Tuna isn’t just one fish, it’s a whole family of fast, powerful ocean predators that end up on our plates in wildly different ways. From canned tuna sandwiches to melt-in-your-mouth sashimi, the type of tuna matters more than most people realise.
I used to think tuna was tuna. Then I started fishing, cooking, and actually paying attention. Turns out there are 15 recognised tuna species, each with different flavours, textures, fat levels, and uses. Some are perfect for sushi. Others shine on the grill. And a few are almost exclusively used for canning.
In this guide, we will break down the different types of tuna, explain the most common tuna fish types, and show you which varieties work best for sushi and sashimi, hopefully without overcomplicating things.
Tuna Fish Types Explained
When people talk about tuna fish types, they’re usually referring to the species that dominate commercial fishing and seafood markets. While there are 15 species in total, only seven are considered major commercial tuna species.
These tuna fish types differ in:
- Size and weight
- Fat content
- Flavour strength
- Common culinary uses
Tuna species vary dramatically in size. Some are relatively small and fast-growing, while others grow to enormous proportions.
| Tuna Species | Max Weight | Max Length |
| Skipjack | 75 lbs | 3.5 ft |
| Albacore | 90 lbs | 5 ft |
| Yellowfin | 400 lbs | 7 ft |
| Bigeye | 400 lbs | 8 ft |
| Atlantic Bluefin | 2,000 lbs | 10.5 ft |
| Pacific Bluefin | 990 lbs | 10 ft |
| Southern Bluefin | 1,210 lbs | 8 ft |
Note: Sizes vary depending on age, region, and individual growth patterns.
To put this in perspective, it can take over two dozen skipjack to equal the weight of a single large Atlantic bluefin.
Understanding these differences helps you choose the right tuna for cooking, fishing, or eating raw.
Types of Tuna Found Worldwide
Here are the seven main types of tuna fish you’ll encounter most often.
Skipjack Tuna
Skipjack is the most commonly caught tuna in the world. It’s smaller, fast-growing, and makes up the majority of canned tuna products.
It has a stronger, more “fish-forward” flavour and a softer texture. This makes it ideal for canning but less common for fresh steaks or sushi.
Scientific name: Katsuwonus pelamis
Max size: ~75 lbs, 3.5 ft
Where they live:
Skipjack inhabit warm tropical and temperate waters across the Atlantic, Indian, and Pacific Oceans. They are commonly found schooling near the surface.
Key traits:
- Streamlined, bullet-shaped body
- Dark blue back with distinctive black stripes
- Smaller than most other tuna species
- Primary species used in canned tuna
Taste & texture:
Skipjack has a stronger, more pronounced “tuna” flavour with a softer texture, making it ideal for canned products.
Yellowfin Tuna
Yellowfin is one of the most versatile types of tuna. It’s widely used fresh, frozen, grilled, or raw.
The flesh is firm, mildly flavoured, and leaner than bluefin. Yellowfin is often labelled as ahi, especially in Hawaiian and sushi contexts.
Scientific name: Thunnus albacares
Max size: ~400 lbs, 7 ft
Where they live:
Yellowfin thrive in tropical and subtropical waters worldwide and are often found near floating debris or warm ocean currents.
Key traits:
- Bright yellow dorsal fin and finlets
- Long second dorsal fin
- Dark upper body with a silvery belly
- Commonly referred to as “ahi”
Taste & texture:
Yellowfin offers a richer flavour than albacore with a moderately firm texture, making it popular for grilling, searing, and poke bowls.
More on Yellowfin Tuna
Albacore Tuna
Albacore is best known as white tuna in cans. It has light-coloured flesh, a mild taste, and a firm, meaty texture.
Compared to other types of tuna fish, albacore is higher in omega-3s and works well in salads, casseroles, and lightly seared dishes.
Scientific name: Thunnus alalunga
Max size: ~90 lbs, 5 ft
Where they live:
Found in temperate and tropical oceans, albacore often prefer deeper offshore waters.
Key traits:
- Exceptionally long pectoral fins
- Torpedo-shaped body
- Large eyes
- Light-coloured flesh
Taste & texture:
Mild, clean flavour with a dense, meaty texture. Albacore is commonly sold as “white tuna” and works well in salads and casseroles.
Bigeye Tuna
Bigeye tuna lives deeper in the ocean and develops higher fat content than yellowfin. This gives it a richer flavour and softer texture.
Because of this, bigeye is highly valued for raw preparations and is commonly used for both sushi and sashimi.
Scientific name: Thunnus obesus
Max size: ~400 lbs, 8 ft
Where they live:
Bigeye inhabit deeper tropical and subtropical waters, often near islands and underwater structures.
Key traits:
- Large eyes adapted for deep water
- Thick, robust body
- Long pectoral fins
- Capable of diving into colder depths
Taste & texture:
Bigeye is prized for its rich, slightly sweet flavour and firm yet tender texture, making it excellent for sashimi and seared steaks.
Atlantic Bluefin Tuna
Atlantic bluefin is the largest and most valuable tuna species. It’s famous for its extreme fat marbling and deep red meat.
This type of tuna is rarely eaten cooked and is prized almost entirely for high-end sushi and sashimi.
Scientific name: Thunnus thynnus
Max size: ~2,000 lbs, 10.5 ft
Where they live:
Found throughout the Atlantic Ocean and Mediterranean Sea, Atlantic bluefin are known for long migrations and cold-water tolerance.
Key traits:
- Dark blue upper body with silver-white underside
- Deep red flesh
- Extremely muscular build
- Shorter pectoral fins
Taste & texture:
Buttery, smooth, and delicately sweet. Highly valued in sushi and sashimi, especially in Japanese markets.
Pacific Bluefin Tuna
Closely related to Atlantic bluefin, Pacific bluefin shares similar richness and texture but is found throughout the Pacific Ocean.
It’s slightly leaner than Atlantic bluefin but still considered a premium sushi-grade fish.
Scientific name: Thunnus orientalis
Max size: ~990 lbs, 10 ft
Where they live:
Pacific bluefin migrate extensively across the Pacific Ocean.
Key traits:
- Dark blue to black back
- Subtle metallic sheen
- Smaller eyes than Atlantic bluefin
Taste & texture:
Rich and savoury with a firm, satisfying bite and clean ocean flavour.
Southern Bluefin Tuna
Southern bluefin is found in cooler waters of the Southern Hemisphere and is known for its buttery texture and high fat content.
It’s a favourite in sashimi markets and is carefully managed due to conservation concerns.
Scientific name: Thunnus maccoyii
Max size: ~1,210 lbs, 8 ft
Where they live:
Southern bluefin are found exclusively in the cooler waters of the Southern Hemisphere.
Key traits:
- Exceptional temperature regulation
- Highly efficient circulatory system
- Adapted for long-distance swimming
Taste & texture:
Extremely rich and fatty with a soft, melt-in-your-mouth texture prized by sashimi lovers.
Tuna Species Minor (8)
- Black Skipjack
- Blackfin Tuna
- Bullet Tuna
- Frigate Tuna
- Kawakawa
- Longtail (Tongol)
- Little Tunny
- Slender Tuna
Minor species are still caught both commercially and recreationally but make up a much smaller share of the global tuna supply.
Tuna Fish Species in a Can
Most canned and pouched tuna comes from skipjack, yellowfin, or albacore.
- Light tuna usually contains skipjack and yellowfin
- White tuna refers to albacore
Skipjack makes up around 70% of canned tuna consumed in the U.S., with albacore accounting for most of the remainder. Albacore’s firmer texture and mild flavour make it popular for patties and salads, while light tuna is commonly used in melts and pasta dishes.
According to data from the ISS Foundation, global catches of the main tuna species reached approximately 5.2 million metric tons in 2022.
Two species dominate global harvests:
- Skipjack
- Yellowfin
Together, they account for around 87% of all tuna landed worldwide, highlighting just how important these species are to the seafood industry.
Types of Tuna for Sushi
Not all tuna is suitable for sushi. The best types of tuna for sushi are those with clean flavour, fine texture, and enough fat to create that smooth mouthfeel.
The most common sushi-grade tuna types include:
- Bluefin tuna (most prized)
- Bigeye tuna
- Yellowfin tuna
Bluefin is the gold standard thanks to its high fat content, while yellowfin offers a leaner, cleaner bite that’s more affordable and widely available.
Types of Tuna Sashimi
Sashimi puts even more emphasis on texture and fat balance. The best types of tuna sashimi are those that can be eaten raw without overpowering the palate.
Popular sashimi tuna types include:
- Bluefin (especially toro cuts)
- Bigeye
- High-quality yellowfin
For sashimi, freshness and handling matter just as much as species. Even the best tuna fish types can disappoint if poorly processed.
How to Choose the Right Type of Tuna
Choosing between different types of tuna depends on how you plan to use it:
- Canned meals: Skipjack or albacore
- Grilling or searing: Yellowfin or bigeye
- Sushi or sashimi: Bluefin, bigeye, or yellowfin
- Health-focused meals: Albacore or skipjack
Matching the tuna species to the cooking method makes a huge difference in flavour and texture.
There is no single “best” tuna but only the right tuna for the job. From affordable canned skipjack to luxury bluefin sashimi, the different types of tuna each serve a purpose.
Understanding tuna fish types helps you buy smarter, cook better, and appreciate what’s on your plate. Next time you see tuna on a menu or at the fish counter, you will know exactly what you are getting and why it matters.
If you’re serious about seafood, learning the types of tuna fish is a game changer.
Frequently Asked Questions
How many types of tuna are there?
There are 15 recognised species of tuna, divided into 7 main commercial species and 8 minor ones.
Which tuna is most commonly used for sushi?
Bluefin is the most prized, followed by bigeye, yellowfin, albacore, and occasionally skipjack.
What is the best tuna to eat?
It depends on how you plan to use it. Bluefin is ideal for sushi, yellowfin for steaks, albacore for salads, and skipjack for canned products.
Is yellowfin better than albacore?
Neither is objectively better. Yellowfin has a richer flavour, while albacore is milder and higher in omega-3s.
Why is bluefin tuna so expensive?
Bluefin is scarce, highly regulated, and in extreme demand—especially in sushi markets—driving prices far higher than other tuna species.
What is the rarest tuna species?
Atlantic bluefin is generally considered the rarest due to historical overfishing, although conservation efforts are helping rebuild stocks.
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