Once depleted, now rebuilding under the world's most rigorous international quota. Wild-caught in the Great Australian Bight and ranched in Port Lincoln.
Southern Bluefin Tuna is exclusively wild-caught.
Southern Bluefin Tuna is most strongly associated with these 3 Australian regions:
How Southern Bluefin Tuna compares to imported equivalents on the headline nutrients consumers care about.
When to enjoy Southern Bluefin Tuna at its peak.
Four go-to preparations for Southern Bluefin Tuna that respect the fish — short cooks, clean flavours, no over-doing it.
Slice akami (lean) thin against the grain. Soy + wasabi only.
Crust with sesame, sear 30 sec each side, slice and dress with ponzu.
Hand-dice, dress with shallot, capers, lemon, olive oil.
Cube, marinate in lime + chilli + coriander 5 min before serving.
Wild & ranched Southern Bluefin from the Bight vs imported Yellowfin and Bigeye from various Pacific and Indian Ocean fleets.
Typically imported from: Pacific Ocean, Indian Ocean (Yellowfin / Bigeye)
Specify "Southern Bluefin Tuna" or "Yellowfin Tuna" — origin, species, and grade matter for sashimi.
From 1 July 2026, every restaurant menu in Australia must show A (Australian), I (Imported), or M (Mixed) for each seafood dish. Read the law →