Whole fish · B2B planning
Whole Tuna Yield Explorer
Explore how the size of a whole wild Adriatic bluefin can translate into usable product and different sections of the fish.
Every tuna is different. Size, season, condition, fat distribution and cutting specification influence the final yield.
Estimate by whole fish weight
Weight of the whole fish as caught (round weight), not gilled and gutted (G&G).
Estimated usable yield
Illustrative60–68 kg
A planning estimate of the usable commercial product from the whole round fish, not a figure for loin or sashimi-grade cuts alone. The exact result depends on the trimming and cutting specification.
Illustrative estimate only. Actual yield varies according to the individual fish, fat distribution, season, condition and requested cutting specification.
Anatomy
The sections of a whole bluefin
Select a section to see what it is.
Lean red meat
Akami
Lean red meat from the main central body sections of the tuna. Its clean texture and relatively low fat level make it suitable for preparations such as tartare, steaks, tataki and other lean tuna applications.
Looking for a whole fish?
Current availability depends on the catch, fish size and delivery requirements.