Southern Bluefin Tuna
Thunnus maccoyii
Other Names
Bluefin tuna, bluefin, SBT, tuna, tunny.
Family
Scombridae (mackerels).
Description, Location, Habitat and Harvesting Information
This marine-dwelling fish lives in open waters and is wild-caught as well as being ranched in sea pens off Port Lincoln (SA). It is found around the coast from the top of WA’s western coast southeast to Eden (NSW) and north to Rockhampton (Queensland) and caught by pole-and-line, purse seining and drift longlining in the Great Australian Bight and off Tasmania.
Season
Available year round, with peaks from SA in December to March, from Tasmania in April to June and from NSW in May to September, but always in limited supply as most is exported.
Size and Weight
Commonly up to 100kg and 180cm, but can grow to 260kg and 245cm.
Price
High priced (the highest priced Tuna).
Relations
Albacore, Bigeye Tuna, Bonito, Longtail Tuna, Mackerels (Atlantic, Blue, Chub, Frigate, Grey, School, Shark, Spanish, Spotted), Mackerel Tuna, Northern Bluefin Tuna, Skipjack Tuna, Slender Tuna, Wahoo, Yellowfin Tuna.
To Buy
Usually sold as sashimi. Look for pinkish to red flesh (colour varies with cut) that is firm, lustrous and moist without any dull brown markings or oozing water and with a pleasant fresh sea smell. Always buy sashimi-grade fish if it is to be served raw or rare.
To Store
Make sure whole fish is scaled, gilled, gutted and cleaned thoroughly. Wrap steaks and cutlets in plastic wrap or place in an airtight container. Refrigerate for up to 3 days or freeze for up to 3 months below -18ºC. Sashimi-grade fish should be eaten within 24 hours of purchase, or else cooked.
To Cook
Average yield is 70-75%. Has a medium flavour, medium oiliness and moist, firm flesh, which quickly becomes dry if overcooked. The cooked flesh is creamy brown in colour and breaks into large flakes; there are very few bones to worry about.
Cooking Methods
Poach, pan-fry, stir-fry, bake, braise, grill, barbecue, smoke, raw (most highly prized Tuna for sashimi), pickle. The firm flesh holds together well in soups, curries and casseroles and can be cubed for kebabs. Due to its high price however, it is rarely cooked and usually consumed as sashimi.
Goes Well With
Anchovies, balsamic vinegar, capers, capsicum, eggplant, garlic, ginger, lemon, lime, mayonnaise, olive oil, soy sauce, tomato, wasabi.
Alternatives
Atlantic Salmon, Swordfish, other Tunas, Yellowtail Kingfish.
Imports
Sashimi-quality Tunas are imported from New Zealand and other South Pacific countries.
Recipes