Tunnies are sea water fish which can be found in the Pacific, Atlantic and Indian Oceans; they travel in schools and only thrive in sea grounds where the temperature doesn’t drop below 10°C. They are also very fast swimmers and voracious predators.
Listed below you can find the most well-known tuna species:

- the bluefin tuna (thunnus thynnus) takes its name from the typical dark red colour of the flesh. It is the most highly prized species of tuna as a food fish but also the rarest. Bluefins are found throughout the Pacific and the Atlantic Oceans as well as in the Mediterranean Sea (seasonally); individuals may reach 600 kilograms in weight and 3 meters in length. The name bluefin comes from the dark blue to black colour on the dorsal surface. The meat of this species is much sought after by Japanese who eat it raw in sashimi. We started out with this species which was harvested according to the ancient “tonnara” method and processed according to traditional criteria. We do not use this species any longer for canning thus abiding by European legislation that regulates the capture of bluefins in order to promote restocking.

- the yellowfin tuna (thunnus albacares) takes its name from the bright yellow colour of its anal and dorsal fins. This species lives in schools in tropical and subtropical oceans worldwide; each individual weighs approximately 40 kilograms. Once processed, it is the species, that best meets the demand of Italian consumers on account of its taste as well as its tender, pinkish flesh so firm in texture. As it is not an endangered species it is the only one we use for canning. We mainly use individuals weighing about 20 kilograms, so as to be sure they are mature specimens.

- the skipjack tuna (euthynnus pelamis) or striped tuna is the most important capture fish species used by fish and canning industries. The species name is derived from the lengthwise stripes or bands on the lower sides and belly. Smaller in size as compared to yellowfin tuna, its average weight is from 3 to 4 kilograms and its flesh whiter. We do not use this tuna species, which is often linked with fishing methods using FAD, a fish aggregating device set to attract small sized fish species.

- the long-finned albacore tuna (thunnus alalunga) or white-meat tuna is the only species that after processing has white meat. Albacore tuna reach average sizes between skipjack and yellowfin and are highly prized both in the UK and the US market.

- the bigeye tuna (thunnus obesus) gets his name from the fact that it is less streamlined and has bigger eyes as compared to other species. On account of the high fat content of the meat, this tuna is one of the most highly valued fish used in Japanese raw fish dishes such as sashimi, as an alternative to bluefin tuna.