Types of Tuna Explained: Taste, Cost, and More (2024)

I saw an entree on a menu in Italy for tuna ingot. I have not been able to determine what ingot means when pertaining to fish. Would you happen to know? Thanks

Wow! The best article I saw on the topic, its great and simple 😉

Good article!

I grew up knowing nothing other than catfish in south AL but as an adult expanded my palette to include many different cuisines. I have many favorite dishes and most include fish. After getting sick a few years ago I was surprised to find a can of tuna that has become my favorite so far. Starkist Selects solid yellowfin tuna in water. I eat it out of the can, over a salad, or mix into tuna salad. It is very good in my opinion. I like the fact that it has only tuna, water and sea salt. Any other similar y’all let me know so that I can try. All the best, Erica

You don’t talk about the tuna, most commonly found in the Southern California, San Diego, northern Baja area and that’s yellowtail. How does that rate in your assessment of tuna? I’ve always heard it was above skipjack and below albacore. It definitely eats pretty well, but then I am I Dorado fan myself.

I haaaate canned tuna and most fishy tasting fish and there’s only a few fish I will eat which most are long John silvers fried to hell types lol but my friend I room with recently made me an ahi tuna steak and wow was i impressed we just had some today but I ended up pan frying and cutting it and tomatos together and then putting shredded cheese and Parmesan and shaking it together with some Greek dressing and wow I love this so much!!!!!

I wonder is Skipjack harmful where it contains mercury, what is the rank for it ?

I NEVER liked tuna! Grocery store tuna the dark always had a strong nasty stink. The white, it was better, tolerable in a salad, but I won’t buy, never would. It might be better now, but they never had me.
A date introduced me to tuna steak, where I did not know tuna could be so good. It put the best of beef steaks in 2nd place. I had a strong repulsion to tuna.
Restaurant tuna has proven delicious every time. Where I’ve bought grocery store tuna and tried cooking it myself, where it is not nasty like grocery store tuna, but a T-bone would be much preferred.
Which I figured there must be a different type of breed and a different cut from a specific area must be what restaurants buy, cook and serve, as they’re juicy and moist, mild tasting, no noticeable fishy taste, which might be brined out or something. So, someone knows something, please talk to me. Do quality restaurants buy bluefin, then do the steaks come off the loin above the ribs or trimmed off the ribs? What?
I came across an ad for canned tuna, where the outfit offered a significant discount, which only made it feasible to try. But reading through the comment section, everyone ranted how good this tuna was. If it weren’t for being introduced to quality tuna steak on a date where I had a change of opinion, it may not mattered. Otherwords, 409 has to tell you how good it is, which if you want a cleaner that does what 409 says it can do, buy Mean Green, made in upstate SC. Want a toilet bowl cleaner that does what the Tydebowl man says it can do, buy The Works. Rust stains that will not scrubb off or need a chisel, The Works will make it wipe off. But, I ordered their tuna, I did not know canned tuna could taste so good. Moist and juicy, as well as tasty. I believe it’s “Nature’s Catch”. A couple of times I got some that’s on the drier side where packed in olive oil, it still needed a condiment to add moisture. Otherwise, most purchases, it’s tender, moist and tasty. Where I found canned tuna can be very good. Last batch was overly dry, where I told them and I haven’t ordered since, where it’s still expensive and if I pay so much, I expect consistent quality, no hit and miss. But everyone raves about it as I do their quality product. Another I found just as good is Torrinos. I’ve tried other brands but they couldn’t measure up. But Natural Catch and Torrinos when good are delicious, moist. Otherwords get a craving for fish where the desire is unsatiable, it’s cheaper than going fishing when on sale. Then not being able to go fishing, these are good options.
Because there’s an association to being healthy, some would buy a can of crow, pay premium price if it were labeled tuna. Then like a dog with a bone be so proud of themselves, thinking they’re being healthy. As well as the status thing of eating tuna, where if it tasted like chitterlings smell, they’d say, it’s good for you. Also association to being of status, some delude themselves. FYI, Chitterlings are the large intestine of a pig and when cooking they smell just like what comes out of them.
Someone on the inside of steakhouse tuna steak, I’d appreciate input if they use blue tuna, then if it’s a particular cut as the loin above the ribs, or ribs themselves that make it so good???? Then any brines, cooking methods that make it so delicious, as I’ve tried grilling, cast iron, where I’d rather just have grilled hamburger over and above grocery store tuna steak and me cooking it. Input is welcomed.

No mention of Blackfin. I caught some this summer and seared it was better than any yellowfin that I had ever had.

Really interesting article! I’m eating a Skipjack tuna pasta salad right now! So far, Skipjack is the only type of tuna I have had, but I would really like to try albacore and yellow fin in the future.

Thanks for such beneficial information but what is the meaning of the last part of the table that contain tins and some pieces of meat?

Thanks for the Awesome information. I love eating the Tuma Sashimi each week at my local Japanese restaurant.