Fresh Bluefin Tuna
Fresh bluefin tuna is a raw seafood product consisting of whole Atlantic or Pacific bluefin tuna that is sold fresh or chilled. It is harvested directly from the ocean and presented without filleting or further processing.
Prices, specifications and international trade for fresh bluefin tuna under HS 030235.
Fresh Bluefin Tuna Price
Published reference · Jul 1, 2026
Fresh bluefin tuna is quoted in USD/t at ESP. Historical customs values may differ from the headline reference.
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Spain led reported fresh bluefin tuna exports in 2025, at $108M.
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Fresh bluefin tuna grading factors include Fat content, Flesh color, and Texture.
Grading Factors
Quality assessment for fresh bluefin tuna considers Fat content, Flesh color, and Texture.
- Fat content
The fat content, especially in the belly, is a key indicator of quality and flavor. Higher fat content is prized for sushi and sashimi, as it contributes to a buttery texture and rich taste.
- Flesh color
The color of the flesh, typically deep red, is assessed for freshness and quality. Bright, uniform color is preferred, while dull or brownish hues indicate age or poor handling.
- Texture
The texture of the flesh should be firm and elastic. Soft or mushy flesh is a sign of spoilage or improper handling, reducing its suitability for raw consumption.
- Size and weight
The overall size and weight of the fish are considered, as larger fish are often preferred for their higher yield of premium cuts, though size also affects handling and transport logistics.
Common Defects
Recorded defects for fresh bluefin tuna include Bruising, Gill burn, and Soft flesh.
- Bruising
Bruising or damage to the flesh from rough handling during capture or transport, which can cause discoloration and affect the appearance and texture.
- Gill burn
Gill burn occurs when the gills are not properly chilled, leading to a deterioration of the flesh near the head, which can spread and affect overall quality.
- Soft flesh
Freezer burn is not applicable to fresh fish, but improper chilling can cause the flesh to become soft or mushy, indicating loss of freshness.
Fresh Bluefin Tuna Facts and HS Code
Fresh bluefin tuna belongs to seafood within protein and dairy. Its customs classification covers HS 030235.
Fresh Bluefin Tuna HS Code
| Also known as | bluefin tuna, hon-maguro, Pacific bluefin tuna, Atlantic bluefin tuna |
|---|---|
| Product type | Raw |
| Form | Fresh |
| Position in the chain | Primary |
| Category | Seafood — Protein and dairy |
| HS codes | 030235 |
| HS6 description | Fish; fresh or chilled, Atlantic and Pacific bluefin tunas (Thunnus thynnus, Thunnus orientalis), excluding fillets, fish meat of 0304, and edible fish offal of subheadings 0302.91 to 0302.99 |
| Quoted in | USD/t |
| Reference location | ESP |
Production & Handling
Fresh bluefin tuna storage guidance: Fresh bluefin tuna must be kept chilled at all times, typically surrounded by ice or in a refrigerated environment. The cold chain must be maintained from capture through transport to prevent spoilage and preserve the flesh's color and texture.
Production and Storage
| Perishability | High |
|---|---|
| Temperature regime | Chilled |
| Storage conditions | Fresh bluefin tuna must be kept chilled at all times, typically surrounded by ice or in a refrigerated environment. The cold chain must be maintained from capture through transport to prevent spoilage and preserve the flesh's color and texture. |
| Production methods | Wild capture |
| Processing steps |
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Packaging
Typical fresh bluefin tuna packaging includes Insulated box with ice and Reusable plastic container.
- Insulated box with ice
Whole dressed fish are packed in insulated boxes with ice to maintain the cold chain during transport. This is the most common packaging for fresh bluefin tuna, ensuring the fish stays chilled and protected.
- Reusable plastic container
For larger shipments, fish may be packed in reusable plastic containers with ice, which are easier to handle and stack, though they require careful cleaning and sanitation between uses.
Uses & Risks
Fresh bluefin tuna is used in Sushi and sashimi, Grilled or seared dishes, and Retail sale.
End Uses
- Sushi and sashimi
Fresh bluefin tuna is sliced into thin pieces and served raw, prized for its rich flavor and buttery texture. The high fat content makes it a premium choice for sushi and sashimi.
- Grilled or seared dishes
The fish is often grilled or seared, where the high fat content keeps the flesh moist and flavorful. It is a popular choice for steaks and fillets in fine dining.
- Retail sale
Fresh bluefin tuna is sold as whole fish or fillets to consumers who prepare it at home, often for grilling or as a high-quality protein source.
Uses and Related Commodities
| Downstream industries | Sushi and sashimi restaurants, High-end seafood markets, Fine dining restaurants, Seafood wholesalers and distributors |
|---|
Sourcing risks
| Risk | Mitigation |
|---|---|
Temperature abuse LogisticsHigh Fresh bluefin tuna must be kept at proper chilled temperatures from catch through transport; any break in the cold chain can cause rapid bacterial growth and quality loss. | Maintain continuous refrigerated transport, monitor temperatures with data loggers, and enforce rapid handling procedures at ports. |
Fresh Bluefin Tuna Questions
- Which species are covered by the fresh bluefin tuna commodity?
- It includes Atlantic bluefin tuna (Thunnus thynnus) and Pacific bluefin tuna (Thunnus orientalis) that are fresh or chilled, but excludes fillets, fish meat of subheading 0304, and edible off‑al.
- What parts of the fish are included in this commodity definition?
- The definition covers the whole fish (fresh or chilled) while specifically excluding fillets, fish meat classified under subheading 0304, and edible off‑al covered by subheadings 0302.91‑0302.99.
- How should fresh bluefin tuna be stored to preserve its quality?
- Keep the fish chilled close to 0 °C throughout handling and transport, maintain an uninterrupted cold chain, and store on ice or in refrigerated conditions to prevent spoilage.