Bluefin tunahas sweet meat, and the flesh is more easily discolored after the naked part has been left for a while. Yellowfin tunahas a pinkish color, a lighter blood taste, and a refreshing flavor. The flesh of halibut is more watery and has a lighter flavor.

There are many different types of tuna, and the taste of the meat varies from species to species. In terms of fat content, bluefin tuna has a much higher fat content than other tuna, about 15%, bigeye tuna 8%, albacore tuna 7%, and yellowfin tuna is only about 2%. Therefore, the parts of bluefin toro are usually the fattest. The fish also has more aroma and aftertaste in its flavor than the other two.

The wild bluefin tuna caught in Japan is Pacific bluefin tuna, which is most highly prized by Japanese cooks and diners. It is considered fatty and fatty, but with a refreshing, sweet aftertaste.

Since 1972, Japan began to use jets to import Atlantic bluefin tuna from the United States and Canada, which undoubtedly enriched the Japanese table, but also in turn promote the tuna sushi popular in the United States, although some sushi chefs and gourmets will criticize the Atlantic bluefin tuna fat, not as Pacific bluefin tuna as the mouth back to the sweet.

Bluefin tuna is by far the most economically valuable and largest tuna, while yellowfin tuna is by far the most abundant.

Yellowfin tuna: adult body length up to a maximum of 3 meters, weight up to 225 kilograms, generally large up to 2 meters, weighing more than 100 kilograms, the body fusiform, the maximum fork length can be more than 2 meters. Bluefin tuna: its length is generally about 200 centimeters, up to 458 centimeters, weighing about 150 kilograms, up to 684 kilograms.