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A variety of tuna that has a light pink flesh and a slightly strong flavor. It is a very popular fish in Hawaii and Japan where it is often eaten raw.

The Hawaiian term used to refer to Yellowfin or Bigeye tuna. Ahi Tuna has a light pink flesh and a flavor that is stronger than most fish..

A type of Tuna that may be referred to as Oceanic Tuna or Bonito Tuna that comes from the Atlantic and Pacific oceans.

A saltwater fish found in temperate and tropical waters worldwide that is sleek in appearance and often silver, blue and black in color.

A variety of tuna that is very flavorful and has the lightest colored flesh of all the different species of tuna.

A variety of tuna that is very important in Japanese cooking. It is rarely eaten fresh and is usually dried into cubes.

One of the largest varieties of tuna caught for commercial use. Younger and smaller bluefins have lightly colored and mildly flavored meat, while older, larger specimens have a rich, red meat that is full flavored.

A food served as both an appetizer and main meal. It is made with a combination of raw fish, vegetables (such as tomatoes, bell peppers, cilantro, green onions, and white onions) and marinated in a base of citrus juices with seasonings.

A cold-blooded, backboned, aquatic animal that lives in every region of the world. Fish are harvested for their highly nutritious meat and for the oil that is extracted and used as a food product or as an ingredient for a wide variety of commercially prepared products.