Tuna fish

Tuna is a term that refers to several species of oceanic fish that are part of the family Thunnini, a subgroup of the mackerel family (Scombridae). Tuna are fast swimmers and are known for their warm-blooded nature, a characteristic that is relatively rare among fish.

Species

There are several species of tuna, including the Albacore (Thunnus alalunga), Bigeye tuna (Thunnus obesus), Bluefin tuna (Thunnus thynnus), Yellowfin tuna (Thunnus albacares), and Skipjack tuna (Katsuwonus pelamis). Each species varies in size, color, and habitat.

Anatomy and Physiology

Tuna are streamlined for efficient swimming. They have a slim, elongated body, a forked tail, and a round body cross-section. The body is covered by small scales. Tuna can maintain a body temperature higher than that of the ambient seawater due to their ability to thermoregulate, which provides them with a major advantage when hunting in cold water.

Diet

Tuna are carnivorous fish. Their diet consists primarily of other fish and squid. The specific prey varies by the species of tuna and the availability of food in their habitat.

Commercial Importance

Tuna are of significant commercial importance and are a major source of fishery income worldwide. They are prized for their meat, which is often used in sashimi and sushi, and canned for shelf-stable food products.

Conservation

Several species of tuna, such as the Bluefin tuna, are threatened by overfishing. International efforts are underway to manage tuna fisheries sustainably and protect these species from extinction.

See Also

• Fisheries
• Overfishing
• Sashimi
• Sushi