TUNA : a generic name that hides a great diversity
The generic name covers several tuna species with different morphology, appearance and flavour. To help you find your way around and better understand our choices, here is an overview of the different tuna species.
With more than 4.5 million tonnes caught worldwide, tuna is one of the most consumed seafood products. Healthy, natural, dietetic, this big fish has many assets. But there's tuna and tuna. Each species of tuna has its own texture and flavour.
What are the different species of tuna?
Yellowfin tuna, yellowfin tuna, skipjack tuna, albacore tuna, white tuna, Bonito del Norte, bluefin tuna... It's not easy to find your way around among the many types of tuna. In fact, five tuna species represent the majority of the tunas you will encounter on the market:
Skipjack tuna (Katsuwonus pelamis),
- Skipjack tuna (Katsuwonus pelamis), also known as "skipjack tuna", is the most harvested species (2.36 million tonnes per year) and the queen of low-end cans.
Yellowfin tuna (Thunnus albacares) or "albacore" is in second place, with more than 1 million tonnes caught each year. It can weigh more than 200 kg and measure more than 2 m. It is of high quality, but not as high as white tuna. Its flesh is darker, harder and more compact than that of white tuna.
Yellowfin tuna (Thunnus albacares)
- Patudo or bigeye tuna (Thunnus obesus) is fished in the same areas as yellowfin tuna. Despite its name, this fish, recognizable by its large eyes, weighs no more than 100 kg. Mainly sold in the form of canned food, it is beginning to appear in fish shops.
Bluefin tuna (Thunnus thynnus) live in temperate and subtropical seas, but 80% of catches are made in the Mediterranean. After the very high overexploitation of stocks in the early 1990s, the state of the stock is expected to reach a sustainable level again in 2020.
- The germon tuna (Thunnus alalunga) or "Bonito del Norte" or "White Tuna" weighs up to 50 kg. It is fished in tropical waters and in the Bay of Biscay, along the Cantabrian coast in its temperate waters at medium depth, during the summer season from July to October. Most of the production is intended for canning, its white flesh tinged with pink is delicious, it is distinguished by its fine taste, its silky texture. Some of the fishing also arrives on the fishermen's stalls in summer.
germon tuna (Thunnus alalunga) or "Bonito del Norte" or "White Tuna"
At Freskoa we have chosen to introduce you to Maisor, an artisanal cannery in Guetaria, for the quality of its canned white tuna. Our sweet sin is to share with friends with a good bread some fillets of bellies of Bonito del norte.
TUNA: WHAT IS ITS NUTRITIONAL VALUE?
Tuna is an excellent source of protein, low in calories and easily digestible. Although classified as "fatty fish", tuna has a low fat content (4.5% on average in raw tuna). Most of these lipids are made up of polyunsaturated fatty acids, including omega 3. Tuna is also interesting for its concentration of B group vitamins (B1, B2, B3), vitamin A and provitamin A as well as trace elements (phosphorus and potassium).
We prefer sustainable fishing
We reject all types of semi-industrial or industrial fisheries such as driftnets or seines because of their impact on fish quality and the ecosystem
In the Basque Country, cane fishing is practiced. This fishing technique consists of catching and keeping alive small fish such as sardines or anchovies, which will be used as bait after spotting a school of tuna. Tunas are caught with a cane.
It is a coastal fishery on small vessels such as bonito boats, when the bank feeds on the surface. The hooks are then barbless to allow automatic stall when the fish fall back on the deck of the fishing vessel.
Tuna can also be caught on the trolling line. This technique has been widely used by fishermen from Brittany and the Basque Country.
To make an informed choice, we recommend the WWF guide on seafood products.
Our products with white tuna - Bonito del Norte