Bigeye Tuna
Thunnus Obesus
Slightly less famous worldwide than their yellow-finned cousins, but just as equally appreciated here in French Polynesia, these fish are widespread throughout the tropical Pacific, living near the ocean surface but capable of diving to great depths.
Their slightly different feeding patterns mean bigeye tuna display the same deep red flesh and texture as yellowfin, but are often higher in omega-3, giving them a richer flavour and prized umami mouthfeel.
Their slightly different feeding patterns mean bigeye tuna display the same deep red flesh and texture as yellowfin, but are often higher in omega-3, giving them a richer flavour and prized umami mouthfeel.
HOW TO COOK IT?
Premium fish for sashimi, or any other raw application which displays their vibrant colour and great texture. For those looking to cook bigeye, they perform better on the grill than many other pelagic fish, as they do not tend to dry out like the leaner species.
