6098 x 2868 px | 51,6 x 24,3 cm | 20,3 x 9,6 inches | 300dpi
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The northern bluefin tuna (Thunnus thynnus), or giant bluefin tuna, is a species of tuna native to both the western and eastern Atlantic Ocean, as well as the Mediterranean Sea and the Black Sea. Although not native to the Pacific Ocean, the species is now commercially cultivated off the Japanese coast. Bluefin tuna are caught by sports fishermen using heavy-duty rod and reels and by commercial fishermen using purse seine gear. The northern bluefin tuna is an important commercial species, especially for sushi. It is this commercial importance that has led to severe overfishing of bluefin tuna stocks. The species is currently classified as data deficient, unlike the southern bluefin tuna which is critically endangered. Consumers have been recommended to avoid consumption of bluefin tuna until stocks recover. Canned tuna originates from other species. The northern bluefin tuna is an important source of seafood, providing most of the tuna used in sushi. It is a particular delicacy in Japan where the price of a single giant tuna can exceed $100, 000 on the Tsukiji fish market in Tokyo. It is also popular in Taiwan, particularly in the town of Tungkang. As a result, some fisheries of bluefin are considered overfished, and this problem is compounded by the bluefin's slow growth rate and late maturity. The Atlantic population of the species has declined by nearly 90 percent since the 1970s The body of the northern bluefin tuna is cigar-shaped and robust. The head is conical and the mouth rather large. Northern bluefin tuna can live for 30 years. The largest recorded specimen was caught off Nova Scotia and recorded at 680 kg (1, 496 lb). The species can reach a maximum length of about 4.3 m (14 ft). The color is dark blue above and gray below with a gold coruscation covering the body and bright yellow caudal finlets. Northern bluefin tuna can easily be distinguished from other members of the tuna family by the relatively short length of their pectoral fins.
