The International Commission for the Conservation of Atlantic Tunas affirmed in October 2009 that Atlantic bluefin tuna stocks had declined dramatically over the last 40 years, by 72% in the Eastern Atlantic, and by 82% in the Western Atlantic. This commercial importance has led to severe overfishing. Medium-sized and large individuals are heavily targeted for the Japanese raw-fish market, where all bluefin species are highly prized for sushi and sashimi. The Atlantic bluefin tuna has been the foundation of one of the world's most lucrative commercial fisheries. Besides their commercial value as food, the great size, speed, and power they display as predators has attracted the admiration of fishermen, writers, and scientists. Throughout recorded history, the Atlantic bluefin tuna has been highly prized as a food fish. The Atlantic bluefin tuna is a close relative of the other two bluefin tuna species-the Pacific bluefin tuna and the southern bluefin tuna.Ītlantic bluefin tuna have been recorded at up to 680 kg (1,500 lb) in weight, and rival the black marlin, blue marlin, and swordfish as the largest Perciformes. They have become extinct in the Black Sea. It is variously known as the northern bluefin tuna (mainly when including Pacific bluefin as a subspecies), giant bluefin tuna, and formerly as the tunny.Ītlantic bluefins are native to both the western and eastern Atlantic Ocean, as well as the Mediterranean Sea. For those who like to put heat to their bluefin, a light sear tatakistyle like a medium rare steak on the grill or under the broiler makes a perfect dinner.The Atlantic bluefin tuna ( Thunnus thynnus) is a species of tuna in the family Scombridae. Once it passes our inspection, our fillet team butchers loin and toro cuts to order.īluefin stays fresh for 10 days and tastes great when served raw as sushi, sashimi, nigiri-sushi and in tartare, carpaccios or as crudo. We use a sashibo (a Japanese-made sharp metal probe that removes a thin core from the fish) and evaluate the flesh for color, visible fat content, and texture. Every Gulf of Maine bluefin tuna we purchase is graded on site to confirm its quality rating. Shaped like a bullet, they have a steel blue-black upper body and silver side and bottom, with distinctive yellow flashing on their dorsal finlets. While some have been known to reach over 14 feet in length and weigh over 2,000 pounds, most of our commercial landings are 300-400 pounders. These gigantic fish swim fast in tropical and temperate waters around the world. Fishing within these guidelines, commercial Maine fisherman most hold permits, abide by a seasonal quota, and can land only three bluefin per boat per day. The restricted quotas for allowable catch established by both groups works to maintain a sustainable population of the Western and Eastern bluefin tuna. Although highly migratory, the global bluefin population is recognized by ICCAT in two distinct biological stocks, the Eastern Atlantic (including the Mediterranean Sea) and the Western Atlantic stock (inclusive of our fish in the Gulf of Maine). The International Commission on Conservation of Atlantic Tunas (ICCAT) regulates all bluefin tuna fisheries while the National Marine Fisheries Service (NMFS) manages domestic fisheries. Two main organizations regulate the bluefin tuna population. This tradition remains a large part of our commercial fishing culture and us Mainers take great pride in having the best bluefin tuna as a statement of summer. For generations, Maine fishermen fish overnight via line or harpoon for these beautiful fish. Bluefin tuna migrate north along the Atlantic Coast into the Gulf of Maine to feed on schools of mackerel, herring, squid, and other baitfish that concentrate here in the warm months. Largest of the tuna family, bluefin tuna remains famous for their highly migratory patterns and voracious appetite. Regaled throughout the world as the ultimate sushi fish, bluefin is among the most sought after fish in the sea.
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