Description of tuna:

1- The bluefin tuna is one of the largest types of tuna. Its body color is a deeper color near the pelvic fins, and there is a significant gradient of color at the caudal fin. Compared to other tuna, the head of the bluefin tuna is long and somewhat pointed, the eye is small, and there are two dorsal fins, with a small space separating them.

2- The second dorsal fin in bluefin tuna is longer than the first, the anal fin starts behind the second dorsal fin, and the pectoral fins are short in comparison with other members of the tuna species, although the relative length changes with age.

3- The body color of the bluefin tuna is dark metallic blue at the top of the body and the lower sides, and the belly tends to be silvery white. In fresh specimens of bluefin tuna, colorless lines can be seen alternating with rows of dots along the lower sides. The first dorsal fin tends to be yellow or blue, the second dorsal fin is red or brown, the anal fin tends to be black, while the caudal fin is black.

4- This type of tuna lives in seas and oceans and approaches the shores during the season. Bluefin tuna can tolerate a wide range of temperatures up to a depth greater than 3000 feet, i.e. about 9850 feet.

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Cooking methods:

1- Bluefin tuna is considered a highly sought-after delicacy in sushi and sashimi in Asia.