Captured Species
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Photo	Names
Image courtesy of: Regulatory Fish Encyclopedia, Office of Seafood and Office of Regulatory Affairs, US Food and Drug Administration.	Latin: Thunnus albacares French: Albacore German: Gelbflossenthun Spanish: Atun Russian: Siny tunyets Japanese: Kihada

Description

The yellowfin tuna is one of five varieties of tuna that has been harvested for centuries. All tuna belong to the Sombridae family of mackerels. Yellowfin tuna are the second most important commercial variety of tuna. They usually congregate in schools and swim with or near porpoises. Some nations have limited the harvest of yellowfin's that involve the excessive bycatch of porpoises. Like all tuna the yellowfin is a fast swimmer that can migrate thousands of miles in several weeks. Harvested tuna usually grow to between 9 and 45 kg (20 to 100 lbs), but can grow to 180 kg (400 lbs).

Markets	Commercial Aspects
Exporting Countries Capture: United States, Japan, Mexico Primary Consumers Japan, United States, Europe	Yellowfin comprise about 35% of the total world tuna catches.

Production Trends	Diet/Health Info
Yellowfin tuna catches are at record levels, but scientists are concerned about the sustainability of the current rate of harvest, and the health of the current stocks. Federal laws embargoing the importation of yellowfin tuna from nations that do not practice "dolphin-safe fishing" may limit U.S. supplies.	All tuna harber bacteria in their meat that, if not handled correctly, can cause scombroid poisoning in humans.

The Global Supply

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