Below are the main differences between longfinned tuna and light tuna

Many consumers are confused between longfinned tuna and tuna. Longfinned tuna constitutes the most select range of tunas. The most remarkable culinary difference is that its flesh is much tastier, and its texture exceptionally smooth. On the other hand, the color of its flesh is much whiter than that of the rest of the tunas.

In addition, longfinned tuna has the advantage of having a lower percentage of fat: while light tuna has 10% fat content, longfinned tuna has only 6%. Size is another key difference between these two species; Light tuna can weigh more than 50 kilos, while adult longfinned tunas rarely exceed 15 kilos.

Tuna is another intermediate quality tuna variety. It can usually be found in many of the preserves on the market, and its flesh is pinker and less fine than that of the longfinned tuna.

The commercial name of tuna includes yellowfin or Skipjack tuna. It constitutes the lowest range of tuna, since it has a darker flesh and a much rougher texture.

Bajo el nombre de "atunes" se incluyen diversos tipos de peces; algunos pertenecen al género Thunnus y son considerados los verdaderos atunes pero hay otras especies con características similares que por distintos motivos son considerados también dentro de este grupo. Los nombres comunes con los que se denomina a los atunes cambian mucho según los diferentes países y regiones del mundo. Nosotros vamos a hablar de los grandes rasgos que diferencian a los tres atunes más "habituales":

LONGFINNED TUNA

LONGFINNED TUNA

• Its scientific name is THUNNUS ALALUNGA, although it is also known as white tuna.

• It is the most valued and the scarcest tuna.

• Its size ranges from 30 centimeters to one meter, reaching up to 10 kilograms of weight.

• The dorsal part of the body is strong blue, almost black, and the ventral part is whitish.

• It can easily be recognized by its longer central fin, measuring more than two thirds of the length of the fish.

LIGHT TUNA

• Its scientific name is THUNNUS ALBACARES.

• It is similar to the longfinned tuna in size and appearance.

• Its pectoral fins are much shorter than those of the longfinned tuna, and the color of the dorsal fins and ventral part is yellowish.

• It is the most fished tuna, and therefore the most used for preserves.

BLUEFIN, OR RED TUNA

• Its scientific name is THUNNUS THYNNUS.

• The bluefin tuna stands out by its size.

• Its raw flesh is highly appreciated in Japan.

• It usually reaches a weight over 100 kilograms, and some specimens can weigh up to 600 kg.

• Some people call it “sea cow”, while others compare its flesh (when it is a large and wild specimen) with that of beef: red, fatty, savory and delicious.

• They are very voracious and excellent swimmers, and their habitat is the Atlantic and the Mediterranean Sea.

• Bluefin tuna is fished especially during the months of May, June and July, when it is found in the Mediterranean during its spawning season.