- 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.
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.
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.
- 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