kilograms
average weight
Live in temperate waters
types in Canada
years
sustainable age
History
The pride of Portuguese fleets and tourists angling in Florida alike, tuna has been a prize catch for centuries. Canada's industry zeroed in on the fish a hundred years ago, first for canning, then to meet the growing demand for fresh meat. Tuna's popularity has a downside, though. The Bluefin species is now endangered and should be avoided. Luckily, Canada has two safe tuna species of its own: albacore and yellowfin.
Best sustainable option
Yellowfin, albacore or skipjack tuna caught using poles and handlines. Avoid Bluefin tuna.
In Season
janfebmaraprmayjunjulaugsepoctnovdec
Landed
5,543 tonnes
Brought onshore in Canada in 2014
Did you know?
Tuna are fast swimmers. Unlike most other fish, tuna are a warm-blooded species. This allows them to maintain a higher core temperature which in turn helps them use their muscles more effectively. Because of this, tuna can reach speeds of more than 50 km/hour while swimming.
Taste/Texture
Tuna has a soft and oily meat.
What to look for
Tuna is sold as filets and steaks that are bright in colour and have a soft and oily texture. Depending on the type of tuna, colour will range from pink to dark red.
Watch a video about Tuna
more clips
How to cook
Meet Chef Spencer Watts
Chef Spencer Watts says cooking is the great love of his life. His father and grandfather were both cod fishermen, so a love of fishing and being on the water runs in his blood. Growing up on the lower mainland of British Columbia, Spencer was inspired by the vast array of fresh local ingredients available.
Spencer is a graduate of the Pacific Institute of Culinary Arts. He quickly progressed through the ranks at The Westin Grand and C restaurant, while training with some of the best local talent in the culinary scene. In 2007 he opened his very own restaurant, ‘Spence on the Coast,’ in Sechelt. Later he started his own local cable cooking show called “Coast Cooking with Spence.”
Spencer is presently enjoying life in Vancouver while working on his cookbook and promoting sustainable seafood.
History
The pride of Portuguese fleets and tourists angling in Florida alike, tuna has been a prize catch for centuries. Canada's industry zeroed in on the fish a hundred years ago, first for canning, then to meet the growing demand for fresh meat. Tuna's popularity has a downside, though. The Bluefin species is now endangered and should be avoided. Luckily, Canada has two safe tuna species of its own: albacore and yellowfin.
Best sustainable option
Yellowfin, albacore or skipjack tuna caught using poles and handlines. Avoid Bluefin tuna.
In Season
janfebmaraprmayjunjulaugsepoctnovdec
Landed
5,543 tonnes
Brought onshore in Canada in 2014
Did you know?
Tuna are fast swimmers. Unlike most other fish, tuna are a warm-blooded species. This allows them to maintain a higher core temperature which in turn helps them use their muscles more effectively. Because of this, tuna can reach speeds of more than 50 km/hour while swimming.
Taste/Texture
Tuna has a soft and oily meat.
What to look for
Tuna is sold as filets and steaks that are bright in colour and have a soft and oily texture. Depending on the type of tuna, colour will range from pink to dark red.