Bigeye Tuna
Thunnus obesus
A highly sought-after tuna from tropical and temperate oceans worldwide, Bigeye has a mild, meaty flavor and a firm, juicy, very smooth texture—excellent both raw and cooked, from sashimi and poke to grilled steaks.
Range
World-wide in tropical, temperate oceans
Method of Capture
Longline, Purse Seine, Hand Line, Troll, Rod & Reel
Seasonality
Year-round
Size Range
40 to 200 pounds in the round
Sustainability Consideration:
Although the Bigeye grows quickly, reproduces and an early age, and breeds regularly for a life span of the better part of a decade, spawning millions of eggs, it's vulnerable to overfishing because it is so popular. Avoid International longline caught fish. Our domestic longline fishery has strict size and bycatch regulations.
Flavor & Texture:
Mild, meaty flavor with a firm, juicy, smooth texture. Bigeye is rich enough for crudo and sashimi, but clean-tasting and versatile for everyday cooking as well.
Seafood Cooking Tips
Bigeye is a true all-round tuna and works beautifully in both raw and cooked dishes:
- Serve raw – Sashimi, poke, crudo, or tartare.
- Grill – Thick steaks or loins over high heat; leave the center just pink.
- Sauté / Pan-sear – Quick sear and finish with citrus, soy, or herb sauces.
- Bake – Roast loins or portions with olive oil, garlic, and vegetables.
- Confit – Slowly poach in olive oil for a luxurious “tuna in oil” style preparation.
As with other tunas, avoid overcooking—pull it from the heat while the center is still slightly translucent for the best texture and flavor.
Want This On Your Menu or Table?
For current availability, pricing, and prep ideas, get in touch with our team. We’re happy to help you decide what will work best for your menu or home kitchen.
