• Bluefin tuna is in danger of extinction. Its consumption is prohibited.
  • The most common species are white tuna, bluefin tuna, and yellowfin tuna.

It is one of the most widely consumed fish species in Mexico. Its body is spindle-shaped and it has small smooth scales and two dorsal fins. 

Spring and summer are the seasons when these species reproduce. 

The varieties found in Mexico are bluefin, bigeye, and yellowfin tunas; the latter represents up to 90 percent of the nation’s tuna fishing industry.

No

Nutricional Value: 

It provides omega-3 fatty acids and amino acids such as aspartic acid, glutamic acid, proline, alanine, arginine, cystine, glycine, and phenylalanine. These amino acids combine to form the proteins that tuna provides. Tuna is also rich in vitamins such as D, A, B2, B3, B6, B9, and B12.

Preparation: 

El atún es uno de los pescados de mayor consumo en el país. Su pesquería es la tercera más significativa en México.

La carne de los atunes es generalmente enlatada en agua o aceite, por su sabor, bajo precio y practicidad, es alta su ingesta. De igual manera, el atún fresco se encuentra presente en diversos platillos como cebiches, tostadas, tiraditos, tacos, entre otras preparaciones.

Basic Facts: 
  • Mexico is ranked 12th in world tuna production
  • The main buyer of Mexican tuna is Japan
  • Mexico has 2.1 percent of the world market share in tuna production
  • An average of 1.2 kilos of tuna is consumed per person in Mexico.
  • Tuna contributed 50 million dollars to the trade balance in 2013
Regions: 
Estos son los Estados con mayor producción de atunes en la República Mexicana, durante el 2014:
1. Sinaloa
2. Colima
3. Chiapas
4. Baja California
5. Baja California Sur
Season: 
El atún se encuentra durante todo el año en aguas profundas. Existe mayor producción de marzo a agosto y diciembre.
ENE ENE
FEB FEB
MAR MAR
ABR ABR
MAY MAY
JUN JUN
JUL JUL
AGO AGO
SEP SEP
OCT OCT
NOV NOV
DIC DIC

Moderate Production

Abundant Production