Family:  

Scombridae (Mackerels, tunas, bonitos), subfamily: Scombrinae

Order:  

Perciformes  (perch-likes)

Class:  

Actinopterygii (ray-finned fishes)

FishBase name:

Yellowfin tuna

Max. size:  

239 cm FL (male/unsexed; Ref. 40637); max. published weight: 200.0 kg (Ref. 26550); max. reported age: 8 years

Environment:  

pelagic; oceanodromous (Ref. 51243); brackish; marine; depth range 1 – 250 m

Climate:

tropical; 15 – 31°C; 45°N - 45°S, 180°W - 180°E

Importance:  

fisheries: highly commercial; gamefish: yes

Resilience:  

Medium, minimum population doubling time 1.4 - 4.4 years(K=0.13-0.42; tm=2-5; tmax=8; Fec=200,000)

Distribution:  
Gazetteer

Worldwide in tropical and subtropical seas, but absent from the Mediterranean Sea. Highly migratory species, Annex I of the 1982 Convention on the Law of the Sea (Ref. 26139).

Morphology:  

Dorsal spines (total): 11 - 14; Dorsal soft rays (total): 12 – 16; Anal spines: 0; Anal soft rays: 11 – 16; Vertebrae: 39. Fish with very long second dorsal fin and anal fin, which in some may reach well over 20% of the FL. The pectoral fin is moderately long, usually reaching beyond the second dorsal fin origin but not beyond the end of its base. Color is black metallic dark blue changing through yellow to silver on the belly. The belly frequently has about 20 broken, nearly vertical lines. The dorsal and anal fins and finlets are bright yellow.

Biology:  

An oceanic species occurring above and below the thermoclines. They school primarily by size, either in monospecific or multi-species groups. Larger fish frequently school with porpoises, also associated with floating debris and other objects. Feed on fishes, crustaceans and squids. It is sensitive to low concentrations of oxygen and therefore is not usually caught below 250 m in the tropics (Ref. 28952, 30329). Peak spawning occurs during the summer, in batches (Ref. 9684). Encircling nets are employed to catch schools near the surface (Ref. 9340). Marketed mainly frozen and canned (Ref. 9684), but also fresh (Ref. 9340) and smoked (Ref. 9987). Highly valued for sashimi (Ref. 26938).

Red List Status:

 , 01-Aug-1996 (Ref. 53964)

Dangerous:  

harmless

Coordinator:  

Collette, Bruce B.

Main Ref:  

Collette, B.B. and C.E. Nauen. 1983. (Ref. 168)