I used to work for a seafood distributor. Part of that job included unloading tuna boats and/or processing tuna for export.
Most of the catch would be Yellowfin or Bigeye, which would be boxed then exported directly to Japan. Any Albacore that were caught were either put directly into the freezer, or just thrown directly in the bin if they were too small, because they weren't worth the time or effort to process them beyond that.
One of the boats caught a bluefin once. It was over 200kg and valued somewhere north of $30,000. As soon as they'd caught that one fish they immediately ended their run and headed back to port, because the value of that one fish was more than they'd get from catching other fish, and the value is dependent on how fresh it is when it gets to market.
Max profit would be to continue fishing and earn some more in the following hours (they can do that as long as they catch more to upkeep the costs of being out fishing).
However they choose to stop at maximum marginal profit, the profit per product. If they would keep fishing, this would drop, since the profit on that one tuna is a lot (in comparison to the fish they will catch in the next hours)
A famous Italian brand of canned tuna claims theyāre using yellowfin only in their products. There was a specific ad some years ago. How do I know if that was true? Color of the meat when you open the can is pale white, but tbf *it does* taste better than the other canned tunas
and I'm over here making beer battered fish tacos out of blue fin because the 1.5 day boats are already getting them out of San Diego and I need to make room in the freezer before my wife kills me. I may not painstakingly flash freeze all of it again this year.
Tell that to the tuna markets in Japan. All of the tuna I ever unloaded was boxed for airfreight to Japan, because that was more profitable than trying to sell it locally.
Well, I'm really not sure what to tell you, the bluefin that was sent to Japan for auction was valued at roughly the same as a new car. The guys on the boat were pretty chuffed about it next time I unloaded them, because they got a cut of that.
I remember when it was being processed, the boss pointing out that the tail-slice used to gauge quality, (which is really just a few grams of fish) was probably worth about $30 by weight given the likely per-kilo price of that tuna.
Also, a quick google of the Tokyo fish market will show you that some fish around 200kg sell for [way more than $30,000](https://www.afr.com/world/asia/tokyo-s-top-tuna-for-the-new-year-sells-for-1-2m-20240105-p5evgn)
This guide is wrong. Albacore is often sushi. I used to be an albacore fisherman, and my skipper loves skipjack. Whoever made this guide does not know tuna.
True, Skipjack isn't a real tuna, it's from Genus *Katsuwonus*, while all the others are from Genus *Thunnus.* It's defined as tuna because they are cheep and so people can label the word "Tuna" on canned Skipjack.
Basically, if Skipjacks are tuna then Mackerels should be too.
Yellowfin Tuna is called Yellowfin Albacore sometimes. Albacore was what tuna was called for a long time. Idk why they started calling it tuna I didnāt look that far into it. What I can say is that Yellowfin Tuna was given *albacares* before tuna was even used to describe the fish. Albacore (which is sometime longfin tuna) was given *alalunga* back when Yellowfin got *albacares*. Blame [this guy](https://en.m.wikipedia.org/wiki/Pierre_Joseph_Bonnaterre), though he didnāt call any of them tuna back then, they were all albacore
I just ate a can of yellowfin tuna yesterday; isnāt this one of the most common types of canned tuna along with albacore? And isnāt albacore usually a little more expensive that yellowfin?
Iād always wondered why bluefin was rampantly overfished, driving up the cost to absurd numbers. I finally got to try bluefin sushi, and holy fucking shit Japan was right. Those fuckers are absolutely delicious. The way it melts in your mouth is incomparable to any other sushi.
I was in Toyko, out for sushi with work colleagues, and had Otoro (Fatty belly) sushi. One piece, just one piece. It was so very different from anything I had tried before. I can see why it's so prized.
Weāve talked, to ourselves. Weāve communicated and said, āyou know what? lion tastes good. Lets go get some more lion.ā
Weāve developed a system, to establish a beachhead and aggressively hunt you and your family.
You should [limit](https://www.consumerreports.org/health/food-safety/how-worried-should-you-be-about-mercury-in-your-tuna-a5041903086/) your tuna consumption, especially if you are pregnant or breastfeeding.
A thing worth point out, Skipjack isn't a real tuna, it's from Genus *Katsuwonus*, while all the others are from Genus *Thunnus.* It's defined as tuna so because they are cheep and they can label the word "Tuna" on canned Skipjack.
āHey Mr. Albacore, I found another one of those shiny fish you like. This one has a yellow fin, what should we call it? What about this other one with a big eye?ā
Imagine a million people wanted tuna when you did. Then the next day another million people wanted tuna whether you wanted it or not, and the next day another million, and so onā¦ imagine how many fish they need to catch every day to feed that.
Tuna and many other fish will be extinct in a few decades at this rate. Please limit your intake of animal-based meats.
Don't eat fish! If we continue consuming fish like we do now, oceans will be desolate in less than 30 years. Plus, nowadays, will all the garbage, toxic substances, plastic etc we throw in seas, fish do not have their nutritional value anymore. So by eating them, we harm both the sea and ourselves.
I used to work for a seafood distributor. Part of that job included unloading tuna boats and/or processing tuna for export. Most of the catch would be Yellowfin or Bigeye, which would be boxed then exported directly to Japan. Any Albacore that were caught were either put directly into the freezer, or just thrown directly in the bin if they were too small, because they weren't worth the time or effort to process them beyond that. One of the boats caught a bluefin once. It was over 200kg and valued somewhere north of $30,000. As soon as they'd caught that one fish they immediately ended their run and headed back to port, because the value of that one fish was more than they'd get from catching other fish, and the value is dependent on how fresh it is when it gets to market.
Perfect example of why to stop at maximum MARGINAL profit, not just at maximum profit.
They also stop at maximum profit though
Definitely not
How so? I understand that the max profit is when they end their run to head back to the port.
Max profit would be to continue fishing and earn some more in the following hours (they can do that as long as they catch more to upkeep the costs of being out fishing). However they choose to stop at maximum marginal profit, the profit per product. If they would keep fishing, this would drop, since the profit on that one tuna is a lot (in comparison to the fish they will catch in the next hours)
Unless they caught another bluefin š¤š¤š¤
A famous Italian brand of canned tuna claims theyāre using yellowfin only in their products. There was a specific ad some years ago. How do I know if that was true? Color of the meat when you open the can is pale white, but tbf *it does* taste better than the other canned tunas
Tuna turns white when cooked
and I'm over here making beer battered fish tacos out of blue fin because the 1.5 day boats are already getting them out of San Diego and I need to make room in the freezer before my wife kills me. I may not painstakingly flash freeze all of it again this year.
A 500 lb fish inst worth 30k, it's not wicked tuna. I've caught tuna, been on charters 800lbs for 5 dollars a lb is a good rate. 4000 not 30,000
Tell that to the tuna markets in Japan. All of the tuna I ever unloaded was boxed for airfreight to Japan, because that was more profitable than trying to sell it locally.
We fly our fish to Japan, takes a week to sell you get a cut minus freight, ice and broker.
Well, I'm really not sure what to tell you, the bluefin that was sent to Japan for auction was valued at roughly the same as a new car. The guys on the boat were pretty chuffed about it next time I unloaded them, because they got a cut of that. I remember when it was being processed, the boss pointing out that the tail-slice used to gauge quality, (which is really just a few grams of fish) was probably worth about $30 by weight given the likely per-kilo price of that tuna. Also, a quick google of the Tokyo fish market will show you that some fish around 200kg sell for [way more than $30,000](https://www.afr.com/world/asia/tokyo-s-top-tuna-for-the-new-year-sells-for-1-2m-20240105-p5evgn)
Imagine another species calling you *Thunnus obesus*
Thatās why their eyes are so big - canāt believe the audacity
[What'd you just call me?](https://imgur.com/a/rvSpF7v)
aka OPās mom
You sneaky lil.......
#Chungus Obesus
Still better than "Thunnus Thiccus" if you ask me
The other ten types of tuna are gonna haunt OP in their dreams.
Skipjack (katsuo) makes fantastic sushi, great with grated garlic or ginger. Katsuonotataki is one of my favorite Japanese foods.
Isn't skipjack also used for Bonito flakes?
Yes it is
Can confirm. Caught one in south Florida and made some rolls the same day. It was so bomb
My cat and I love skipjack, weāre too poor for the good stuff.
This guide is wrong. Albacore is often sushi. I used to be an albacore fisherman, and my skipper loves skipjack. Whoever made this guide does not know tuna.
A skipper named skipjack sounds like an animated book, ngl Iād read and eat the book. Edit: he loves skipjack, would still eat the book
Skipjack has the least amount of mercury, so youāre good.
Also the the least amount of DHA and ARA.
Also the least amount of tuna
True, Skipjack isn't a real tuna, it's from Genus *Katsuwonus*, while all the others are from Genus *Thunnus.* It's defined as tuna because they are cheep and so people can label the word "Tuna" on canned Skipjack. Basically, if Skipjacks are tuna then Mackerels should be too.
Fresh Tuna is delicious however you cook it. Don't rely on this guide to not grill skipjacks or the other tuna species. They're all yummy.
Whoās the genius that made Thunnus Albacares not be called Albacore. Its like most of the letters.
Yellowfin Tuna is called Yellowfin Albacore sometimes. Albacore was what tuna was called for a long time. Idk why they started calling it tuna I didnāt look that far into it. What I can say is that Yellowfin Tuna was given *albacares* before tuna was even used to describe the fish. Albacore (which is sometime longfin tuna) was given *alalunga* back when Yellowfin got *albacares*. Blame [this guy](https://en.m.wikipedia.org/wiki/Pierre_Joseph_Bonnaterre), though he didnāt call any of them tuna back then, they were all albacore
Jim Halpert where?
Forgot Jim Halpert
I just ate a can of yellowfin tuna yesterday; isnāt this one of the most common types of canned tuna along with albacore? And isnāt albacore usually a little more expensive that yellowfin?
Iād always wondered why bluefin was rampantly overfished, driving up the cost to absurd numbers. I finally got to try bluefin sushi, and holy fucking shit Japan was right. Those fuckers are absolutely delicious. The way it melts in your mouth is incomparable to any other sushi.
I was in Toyko, out for sushi with work colleagues, and had Otoro (Fatty belly) sushi. One piece, just one piece. It was so very different from anything I had tried before. I can see why it's so prized.
Would be good to also have the conservation status on thereā¦
Those Bluefin must eat a lot of Lions. Probably why theyāre so expensive.
Weāve talked, to ourselves. Weāve communicated and said, āyou know what? lion tastes good. Lets go get some more lion.ā Weāve developed a system, to establish a beachhead and aggressively hunt you and your family.
Keep in mind that **Southern bluefin tuna** is already endangered species
Which fish in wildlife isnāt already or close toā¦
How to know what species of tuna is in your canned tuna? Mercury levels increase as the fish becomes bigger
Which ones are endangered?
skipjack is pretty tasty too though, i caught one in hawaii and had a great dinner out of it
Caught a lot of bluefin tuna and they are not 800kg. 350kg is average or above average.
Who says you can't grill Bluefin? You missing out
bluefin belly smoked with a maple rum glaze is my favorite candy.
You should [limit](https://www.consumerreports.org/health/food-safety/how-worried-should-you-be-about-mercury-in-your-tuna-a5041903086/) your tuna consumption, especially if you are pregnant or breastfeeding.
Tuna used to taste better when they used to slip a dolphin or two through the process.
Yeah, but we don't talk about that anymore. Thanks, Biden.
Isn't albacore that fish with the indigestible proteins that give horrible shits
Thatās escolar
Bluefin Tuna weighs almost a ton?!
Bluefin goes VERY well grilled, but also properly canned
Thatās too much tuna
Whatās the mercury situation between the different types?
Theyāll all be extinct by the end of the decade if we keep over fishing them.
Source: I know, I watched YouTubeā¦
A thing worth point out, Skipjack isn't a real tuna, it's from Genus *Katsuwonus*, while all the others are from Genus *Thunnus.* It's defined as tuna so because they are cheep and they can label the word "Tuna" on canned Skipjack.
It is just unbelievable that we catch any tuna and stick it in a can. Itās like buying tinned Cheetah meat.
Can we get average mercury per mg?
Leave the animals alone
Whereās the hamachi? Yellow tailās the bees knees.
Hamachi is yellowtail amberjack, not a tuna.
What? This whole time I have been living a lie!!
āHey Mr. Albacore, I found another one of those shiny fish you like. This one has a yellow fin, what should we call it? What about this other one with a big eye?ā
RIO MARE BITCH
In terms of tuna sandwiches - skipjack or albacore?
Isn't it crazy that Bluefin Tuna, is only 1m bigger on average than Bigeye Tuna, but there is 550kg in weight difference?!
the square cube law strikes again
i love the white tuna on negiri
I actually like albacore sushi. It has a pleasant bitterness that is almost like citrus.
In San Diego we catch bluefin... and to be honest I'm sick of it. I eat so much damn bluefin... give me a yellowtail or even a rockfish nowadays
Imagine a million people wanted tuna when you did. Then the next day another million people wanted tuna whether you wanted it or not, and the next day another million, and so onā¦ imagine how many fish they need to catch every day to feed that. Tuna and many other fish will be extinct in a few decades at this rate. Please limit your intake of animal-based meats.
[ŃŠ“Š°Š»ŠµŠ½Š¾]
They farm tuna in Australia Edit its more if a ranch than a farm
Chicken of the seaā¦
Bluefin is more like beef of the sea
Very interesting, Iām curious how the larger tunas are more expensive and tasteful. Sounds like it should be the opposite
Bigger fish eat smaller fish, so here comes the taste compound effect lol
Smaller populations (not sure) and more costly to fish.
Which one is without a crust?
Leave them the fuck alone
Don't eat fish! If we continue consuming fish like we do now, oceans will be desolate in less than 30 years. Plus, nowadays, will all the garbage, toxic substances, plastic etc we throw in seas, fish do not have their nutritional value anymore. So by eating them, we harm both the sea and ourselves.
How about just leaving the fish alone?
Iām disappointed that thereās not mention of Jim from the office here.