Bigeye tuna is caught, seasonally from May to November, in warmer waters associated with the Gulf Stream, off the coast of Nova Scotia by the same vessels that longline swordfish. It is one of the two species known as ‘ahi’, along with yellowfin. Similar to yellowfin tuna, fresh bigeye tuna should appear red in color, never brown.
Bigeye has fattier flesh than yellowfin with marbling near the skin and a more pronounced richer flavor. Bright red and firm it makes excellent sashimi and meaty steaks. This fish is also excellent for grilling and is often served seared rare.
Available in steaks and loins.
Since we are delivering fresh product, all items are subject to availability based on weather, catch, vessel schedules and seasonal availability.
Final packaged weights may differ from weights ordered. Customers will be notified of final packaged weights and total of order costs prior to delivery.
Payment can be made following confirmation of final packaged weights and total price on day of delivery, in advance by e-transfer or at time of delivery by cash, debit, or credit.