Bluefin Tuna

Peak Season: June through December

Bluefin is a true delicacy, celebrated for its rich, clean flavor: subtly mineral when raw, and deep, luxurious, and full-bodied when cooked. Its color runs from vibrant red to deep purple. Served raw, it's tender and smooth, ideal for sashimi or nigiri. Cooked, it firms up into large, pronounced flakes. Exceptionally lean yet meaty, it's a favorite among chefs who want both elegance and intensity on the plate. Our bluefin is caught with rod and reel gear off the Eastern Seaboard and cut and packed in Boston, Massachusetts. The portions are natural, never treated with carbon monoxide to hold a bright color (a practice banned in the European Union), so the color may range from red to pale pink to dark grayish pink. All are normal and have no effect on quality. Slice it thin for crudo with good olive oil, flaky salt, and citrus, or give it a quick, hard sear and serve it like a steak.

Atlantic bluefin are also a conservation success story. Once heavily overfished, bluefin off the U.S. East Coast have rebuilt to healthier levels thanks to decades of science-based management, including strict quotas, international cooperation, and advanced monitoring since the 1990s. Today, every bluefin harvested in U.S. waters is tracked and regulated to protect both the species and the broader ocean ecosystem.