Pacific bluefin tuna (Thunnus orientalis) is especially prized for sashimi and sushi maguro. We receive our wild bluefin from local fishermen who catch it off the coast of California and Baja California. Also known as Northern bluefin, this species is the darkest red and fattiest of any tuna, with a distinctive flavor and firm texture. Cooking bluefin is generally not advised as it produces a strong fish taste and odor. If you prefer to cook it, we recommend searing rare only.
Ranging from 60-70 pounds, wild Pacific bluefin are smaller in size than a typical farm-raised tuna. They are also slightly less fatty which gives them a sweeter flavor. Graded with care by our specialists for color and fat content, our wild bluefin is the perfect addition to any sushi meal!
Pacific bluefin is highly migratory, moving between Japan and the eastern Pacific off California and Mexico. Though Pacific bluefin historically has been overfished, overfishing in the U.S. is not occurring. According to NOAA FishWatch, although Pacific-wide populations are below target levels, U.S. wild-caught Pacific bluefin tuna is a smart seafood choice because it is sustainably managed under rebuilding measures that limit harvest by U.S. fishermen.
For the last three years, the U.S. has been working with IATTC to rebuild Pacific bluefin stocks. IATTC is responsible for the conservation and management of fisheries for tunas and other species taken by tuna-fishing vessels in the eastern Pacific Ocean. As a result of the U.S. and Mexico reducing catch limits by 40% in the last three years, we are seeing the highest numbers of bluefin off California in three decades. Further, only a small fraction of the total Pacific-wide bluefin harvest is taken within U.S. waters, and U.S. fisheries represent just 2% of the average annual landings from all fleets fishing in the Eastern Pacific Ocean.