This marine-dwelling fish lives in open waters and is wild-caught as well as being ranched in sea pens off Port Lincoln (SA). They can also be farmed. It is found around the coast from the top of WA’s western coast southeast to Eden (NSW) and north to Rockhampton (Queensland) and caught by pole-and-line, purse seining and drift longlining in the Great Australian Bight and off Tasmania.

DIVE DEEPER

COMMERCIAL NAME

Southern Bluefin Tuna

Method of Capture

Region

Other names

Bluefin Tuna, Bluefin, SBT, Tuna, Tunny.

Scientific Family

Scombridae (Mackerels).

Seasonality

Available year round, with peaks from SA in December to March, from Tasmania in April to June and from NSW in May to September, but always in limited supply as most is exported.

Size

Commonly up to 100kg and 180cm, but can grow to 260kg and 245cm.

Price range

High priced (the highest priced Tuna).

Alternative Species

Atlantic Salmon, Swordfish, other Tunas, Yellowtail Kingfish.

ROLL UP YOUR SLEEVES

SHOPPING TIPS

Usually sold as sashimi. Look for pinkish to red flesh (colour varies with cut) that is firm, lustrous and moist without any dull brown markings or oozing water and with a pleasant fresh sea smell. Always buy sashimi-grade fish if it is to be served raw or rare.

STORAGE TIPS

Make sure whole fish is scaled, gilled, gutted and cleaned thoroughly. Wrap steaks and cutlets in plastic wrap or place in an airtight container. Refrigerate for up to 3 days or freeze for up to 3 months below -18ºC. Sashimi-grade fish should be eaten within 24 hours of purchase, or else cooked.

COOKING TIPS

Average yield is 70-75%. Has a medium flavour, medium oiliness and moist, firm flesh, which quickly becomes dry if overcooked. The cooked flesh is creamy brown in colour and breaks into large flakes; there are very few bones to worry about.

COOKING METHODS

Poach, pan-fry, stir-fry, bake, braise, grill, barbecue, smoke, raw (most highly prized Tuna for sashimi), pickle. The firm flesh holds together well in soups, curries and casseroles and can be cubed for kebabs.

Flavour pairings

Anchovies, balsamic vinegar, capers, capsicum, eggplant, garlic, ginger, lemon, lime, mayonnaise, olive oil, soy sauce, tomato, wasabi.

IMPORTS

Sashimi-quality tunas are imported from New Zealand and other South Pacific countries.

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INGREDIENTS:
2 tablespoons extra virgin olive oil
2 tablespoons chardonnay vinegar Salt flakes and freshly ground white pepper, to taste
2 golden shallots, very finely diced Rock salt, for serving
 12 freshly shucked Sydney rock oysters Chervil sprigs, for garnishing

METHOD:
Whisk together oil, vinegar, salt and pepper and stir in shallot.