United States · Texas · Hays

Thunnus thynnus

June: Spawning continues, tunas begin moving back to open waters after mating.

Photo Fishing Cooking

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Important commercial species in the Atlantic and Mediterranean A delicacy in Japanese cuisine for sushi and sashimi

Large pelagic predator reaching over 3 m Inhabits temperate and subtropical waters Migrates long distances, forming schools

Caught by trolling, longlines, and large nets Often targeted by sport fishing with heavy tackle

Best fishing times are early morning and late evening Active at water temperatures 15–25°C

19 June 2025 Good bite

20 June 2025 Good bite

21 June 2025 The average bite

22 June 2025 The average bite

23 June 2025 Good bite

24 June 2025 Good bite

25 June 2025 Good bite

Meat is bright red, fatty, highly prized for sashimi and sushi Chill and process quickly to preserve quality

Fillet: Sashimi, sushi, frying, grilling
Whole: Baking, grilling
Head and bones: Rich broths

Bluefin tuna sashimi (Raw preparation)
High-quality meat, freshness required

1. Slice chilled fillet thinly.
2. Serve with soy sauce, wasabi, and pickled ginger.

Grilled tuna with teriyaki sauce (Grilling)
Sweet-salty flavor with smoky aroma

1. Marinate fillet in teriyaki sauce for 30 minutes.
2. Grill 4 minutes per side.
3. Serve with vegetable side.

Sesame-crusted fried tuna (Frying)
Crispy crust and tender meat

1. Coat fillet in sesame seeds.
2. Quickly fry 2–3 minutes per side.
3. Serve with rice or salad.

Baked tuna with herbs (Baking)
Aromatic and tender dish

1. Rub fish with olive oil, salt, and herbs.
2. Bake at 180°C (350°F) for 20 minutes.