Ingredient

Tuna, bigeye

The Mighty Bigeye Tuna

Bigeye tuna is a large species of tuna with a firm texture, deep red flesh, and a rich, meaty flavor. Its high fat content gives it a buttery taste and makes it ideal for both raw preparations like sushi and sashimi, as well as cooked dishes like grilling or searing. Its robust flavor pairs well with bold seasonings and sauces.

Fish meat and products thereof› Fish (meat)› Marine fish› Tunas, bonitos, billfishes› Tuna and bonito (generic)› Tuna

Rich, meaty, and buttery.

Origins and history

Bigeye tuna is native to tropical and subtropical waters around the world, including the Atlantic, Indian, and Pacific Oceans. It has a long history of being a valuable food source for many cultures, particularly in Japan where it is highly prized for sushi and sashimi. In recent years, overfishing has posed a threat to its population, leading to conservation efforts to protect this magnificent species.

Nutritional information

Bigeye tuna is an excellent source of high-quality protein, omega-3 fatty acids, and essential vitamins and minerals. It is low in saturated fat and calories, making it a nutritious choice for a balanced diet.

Allergens

Some individuals may be allergic to tuna, including bigeye tuna. Allergic reactions can range from mild to severe, so it is important to exercise caution if you have a known allergy.

How to select

When selecting bigeye tuna, look for firm, glossy flesh that is free from any discoloration or strong fishy odor. The eyes should be clear and bright, and the skin should be intact. If purchasing whole, the gills should be bright red, indicating freshness. If buying fillets, choose ones that are moist and have a vibrant color.

Storage recommendations

To maintain its freshness, store bigeye tuna in the coldest part of your refrigerator, ideally between 30°F and 34°F (-1°C to 1°C). Keep it tightly wrapped in plastic or place it in an airtight container to prevent any odors from permeating the flesh. Consume it within 1-2 days of purchase for the best quality.

How to produce

Bigeye tuna is primarily caught in the wild, making it challenging for amateur producers to raise. It requires vast oceanic environments and specialized equipment for commercial production.

Preparation tips

Bigeye tuna can be enjoyed raw in sushi and sashimi, or cooked through various methods such as grilling, searing, or baking. For raw preparations, slice the tuna thinly against the grain to showcase its vibrant color and delicate texture. When cooking, marinate the tuna in flavorful sauces or seasonings to enhance its natural taste. It also pairs well with citrus, soy, ginger, and sesame flavors.

Substitutions

Yellowfin tuna, albacore tuna

Culinary uses

Bigeye tuna is commonly used in sushi, sashimi, poke bowls, ceviche, and grilled tuna steaks. It is also a popular choice for canned tuna due to its rich flavor and meaty texture.