Bigeye Tuna (Thunnus obesus)
Bigeye Tuna
Selection
Catch large adult fish using deep-set longline fishing gear (150 to 1000 feet) in the deep open ocean. Catch smaller fish in shallower water near aggregation buoys and over seamounts. Best to catch between October and April.
Storage
Keep fish chilled in a cooler or refrigerator.
Preparation
- Wash fish well before use.
- Remove guts and cut flesh with a knife.
- Can be eaten raw.
- Can be grilled, broiled, or sautéed.
- (Hawaii Seafood Council, 2012)
Photo Source
Timothy J. Hook (via fishbase.org)
Bigeye Tuna
Bigeye tuna has a plump body, large head and largeeyes. The flesh is firm, mild in flavor, and deep red or pink in color, but starts to discolor when exposed to air (Hawaii Seafood Council, 2012).
Traditional Names
- Hawaiian – ‘ahi; ‘ahi poʻo nui
- Kosraean – ohlwol
- Marshallese – pwepwe
- Samoan – asiasi
- Yapese – tagowe