Bluefin Tuna vs Yellowfin Tuna

Among the numerous species of tuna, Bluefin and Yellowfin remain the most notable. While they share some similarities, they are distinct in several important ways.

Here, we explore these differences, including their physical characteristics and culinary uses.

Physical characteristics

As the name suggests, the most notable difference between these two beautiful species is the distinctive colouring of each. Bluefin tuna are known for their dark blue or blackish colouring along the back, white sides and silver underbelly. Yellowfin Tuna, however, are famous for their bright yellow fins and a yellowish hue on their sides.

Bluefin tuna have robust, torpedo-shaped bodies that are nearly circular in cross-section. They are the largest of the tuna species, reaching up to three meters in length and weighing as much as 650 kilograms. While Yellowfin Tuna are smaller than their Bluefin counterparts, they are still large, reaching lengths of up to 2.3 meters and 190 kilograms.

Habitat

Bluefin Tuna and Yellowfin Tuna are found in oceans throughout the world, travelling often and covering long distances distances. Generally, Yellowfin Tuna prefer warmer waters, while the Bluefin prefers cooler temperatures.

In Australia, the Southern Bluefin Tuna is found mainly in the Great Australian Bight, off the coast of South Australia. Most commonly caught during the summer and spring months of December through April, these prized fish can also be found off the coast of New South Wales, Victoria and Tasmania.

The Yellowfin Tuna, however, prefers the milder waters of the east and west coast of Australia, travelling as far north as Queensland.

Culinary differences

Bluefin Tuna is among the most coveted fish globally, highly valued by chefs and food enthusiasts for its exceptional qualities. Renowned for its melt-in-your-mouth texture and deep red hue, Bluefin Tuna boasts the richest, fattiest flesh of all tuna species. Its large, meaty flakes and uniquely rich, full flavour make it the top choice for sashimi and sushi.

In contrast, Yellowfin Tuna features leaner meat with a milder, lighter flavour. Lacking the high-fat content of Bluefin, Yellowfin Tuna offers a firmer texture.

While its raw meat is a bright red, it turns brownish when cooked, resulting in firm, moist meat with large flakes. Yellowfin Tuna is also enjoyed raw, served as sashimi or in sushi.

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