Tuna: so delicious, so nutritious, and, precisely because of its qualities, also so endangered. The alarm has been repeatedly raised by organizations like the UN and WWF, constantly engaged in awareness campaigns aimed at protecting this fish, whose survival is seriously threatened by overfishing. The huge global demand for tuna, in fact, leads to uncontrolled catches of the species, which is why it has been necessary to impose very strict regulations regarding its fishing.
Why is tuna so popular? It's delicious, nutritious, and healthy: these are the qualities and, at the same time, the "condemnation" of tuna, massively marketed across much of the globe because, among other things, besides having a good flavor, it's also rich in omega-3s, minerals, proteins, and vitamin B12. According to recent estimates, the tuna industry is worth approximately $47 billion globally annually.
Not all tuna species are the same; some are more valuable than others and, consequently, more at risk. What can you do, as a consumer, to help protect this highly sought-after yet endangered fish? Awareness is key: knowing which species you're buying, knowing the origin of the product you're purchasing, and learning about more sustainable alternatives you can use to replace tuna, thereby reducing your consumption.
Why Are Some Tuna Species More at Risk Than Others?
Tuna fishing is one of the most emblematic cases of the problems posed by the exploitation of marine resources and one of the greatest challenges in the pursuit of sustainability. In recent decades, several tuna species have entered a state of vulnerability, and some have been at real risk of collapse for reasons primarily related to intensive fishing, insufficient resource management, and global environmental changes.
One of the main factors is overfishing, which is intensive fishing that harvests tuna at a rate that exceeds the species' natural capacity to regenerate. Since the 1960s, the intensification of fishing activities has caused a drastic decline in tuna stocks: some studies indicate reductions of more than 50–80% in some cases, with even more severe peaks for certain species, especially those most renowned for their particularly valuable meat.
Species such as bluefin tuna and yellowfin tuna have been intensively exploited for decades. Their biology makes them particularly vulnerable: they are long-lived, slow-growing, and reach sexual maturity late. This means that if they are caught in large quantities before reproducing, the species struggles to regenerate.
Another significant problem is illegal, unreported, and unregulated fishing, which escapes control and undermines any attempt at sustainable management. Although very specific rules and fishing quotas have been imposed specifically to prevent tuna extinction, they are still too often exceeded or circumvented, rendering conservation policies ineffective.
In recent years, a less visible but equally serious problem has emerged: the loss of genetic diversity. Recent studies focusing on bluefin tuna have shown that overfishing not only reduces the species' numbers, but also depletes its genetic heritage. This makes populations less able to adapt to increasingly common environmental changes, such as ocean warming, further impoverishing a fish already at serious risk of survival.
Climate change further complicates the situation. Tuna is a highly migratory species, and its routes are heavily dependent on ocean temperatures. With global warming, these fish are changing their movements, entering areas subject to different jurisdictions and regulations (fisheries are divided into FAO zones, geographical areas delimited by the organization to facilitate the monitoring and management of fish resources). This makes it much more difficult to coordinate international fisheries management and increases the risk of overexploitation.
The issue of sustainability is therefore central: sustainable fishing should ensure that catches do not exceed the species' repopulation capacity, while simultaneously protecting marine ecosystems. However, in the case of tuna, this goal is difficult to achieve without effective international cooperation, rigorous controls, and a reduction in market pressure. Tuna, in fact, is not only an economic resource, but also a key component of ocean ecosystems: its decline can have knock-on effects throughout the marine food web.
The Main Species of Tuna and Their Conservation Status
To truly understand the tuna fishing crisis, it is essential to distinguish between the different species, because not all are in the same situation. The term "tuna," in fact, refers to a group of species belonging to the genus Thunnus and other related genera, with very different biological characteristics and levels of exploitation. Their conservation status is generally assessed by the International Union for Conservation of Nature (IUCN), which represents the main global scientific reference on the subject.
Among the most threatened species is Thunnus thynnus, also known as Atlantic bluefin tuna. For decades, it has been intensively fished, fueled primarily by its particularly tasty and prized flesh, used in preparations such as sushi and sashimi, to name just two of the best-known. While market demand is high, bluefin tuna is a highly vulnerable species due to its slow growth and late sexual maturity, which make stock recovery difficult. After a critical period when it was considered highly endangered, more restrictive management measures have allowed for a partial improvement, but it remains a closely monitored species and still exposed to significant pressure.
A similar, but in some cases even more delicate, situation concerns Thunnus maccoyii, better known as the southern tuna. This species, widespread in the southern hemisphere, was long classified as critically endangered due to overfishing. Despite international efforts to limit its catch, recovery is slow and uncertain, partly because populations were drastically reduced during the 20th century. Also considered vulnerable is Thunnus obesus, known as the bigeye tuna. It is highly prized commercially and is intensively fished throughout the tropical oceans. The main problem is the overcatching of juveniles, often associated with techniques such as the use of fish aggregating devices (FADs), which increase fishing efficiency but reduce the population's ability to regenerate.
Thunnus albacares (yellowfin tuna), one of the most widespread and fished species in the world, falls somewhere in between. Some stocks appear relatively stable, while others show signs of overexploitation. This makes an overall assessment difficult: it is not a uniformly endangered species, but requires careful and differentiated management depending on the geographical area.
Among the least threatened species, at least currently, is Katsuwonus pelamis (skipjack tuna): it is one of the most fished species in the world, often used for canned products, precisely because of its greater resilience, due to favorable biological characteristics. The species, in fact, grows rapidly, reproduces early and in large quantities, characteristics that allow skipjack tuna to sustain higher fishing levels than other species, although it is not completely immune to risks in the event of poor management. A special case is that of Thunnus alalunga (known simply as albacore), widespread in several oceans. Some populations are considered relatively healthy, while others are overexploited. Here too, it clearly emerges that the conservation status depends not only on the species, but also on the area and the management policies adopted.
Overall, the global picture highlights significant heterogeneity: some tuna species are showing signs of recovery thanks to more effective regulations, while others remain in critical or vulnerable conditions. This variability demonstrates the importance of management based on up-to-date scientific data and solid international cooperation. There is no one-size-fits-all solution: each species requires specific strategies that take into account its biological characteristics and the ecological context in which it lives. Ultimately, speaking generically of "tuna at risk" is reductive. It is more accurate to recognize that there is a set of species with varying levels of threat, but united by a common vulnerability: their dependence on a delicate balance between human exploitation and natural regeneration capacity.
How to Recognize the Different Species of Tuna
In light of the above, it's crucial for shoppers to be able to recognize the different tuna species when purchasing: this is an important step in making more informed choices, both in terms of quality and sustainability. Recognizing the type of tuna on the counter, however, isn't so simple, because the term " tuna" is often used generically in commercial jargon, while in reality it encompasses species that differ greatly in value, characteristics, and state of preservation.
For packaged products, such as canned tuna, the label is the main source of information. American regulations require the standardized commercial market names, even if it sometimes appears in obscure characters. It is therefore useful to be able to recognize certain names: for example, skipjack tuna, might appear as "light tuna", is the most common species in canned products and is generally also the most sustainable, while yellowfin tuna is more or less sustainable depending on its origin; it is also very common in canned tuna, recognizable by its lighter, firmer flesh. Rarer in canned products, but present in high-end products, is albacore tuna, recognizable by its very pale, almost pinkish flesh.
Another important element to read on the label is the fishing zone indicated by FAO codes (e.g., FAO 77 for the Eastern Central Pacific): this information allows you to understand the area from which the fish originates, a crucial piece of information because the state of stocks varies significantly from region to region. The fishing method may also be indicated: terms such as "pole-and-line caught" or "pole and line" indicate more selective techniques with a lower environmental impact than other industrial systems.
When purchasing fresh or thawed tuna at the counter, identification becomes more complex and relies primarily on visual characteristics. Flesh color is one of the main indicators: bluefin tuna has a deep red, almost purple, highly prized flesh rich in fat; yellowfin tuna has a lighter, pinkish hue, while bigeye tuna can be intermediate in color, with more visible fibers and a firm texture. Marbling (the presence of thin streaks of fat) is also a useful clue: it is particularly evident in bluefin tuna, which is why it is tastier and more expensive.
However, these differences are not always easy for the uninitiated consumer to spot, especially since the cutting and storage methods can alter the fish's appearance. This is precisely why sellers are required by law to be transparent: even fish sold loose must be accompanied by mandatory information, including the commercial name, production method (caught or farmed), and catch area. If you have any doubts, don't hesitate to ask for clarification, as a reliable retailer should be able to accurately indicate the species and origin.
Finally, it's important to emphasize that species recognition isn't just a matter of gastronomic quality, but also of environmental responsibility. Choosing less exploited species, such as skipjack tuna, or products from certified supply chains can help reduce pressure on the most at-risk populations. For this reason, it's essential for consumers to learn how to read labels so they know what they're buying, but also to understand which types of tuna are considered most endangered.
How to Choose More Sustainable Tuna and All The Valid Alternatives
Choosing tuna sustainably means, essentially, reducing the impact of your choice on the most vulnerable populations and marine ecosystems. It doesn't necessarily mean giving up this food altogether, but rather choosing species, fishing methods, and supply chains that ensure a balance between consumption and conservation.
A first fundamental criterion concerns the species. As we've seen, not all tuna are the same: some species are much more resilient than others. In general, skipjack tuna represents one of the most sustainable options, and even some yellowfin tuna populations can be an acceptable choice, provided they come from well-managed areas. Conversely, it's advisable to limit or avoid the consumption of more endangered or historically overfished species, such as bluefin tuna, especially when it's not possible to verify their certified origin.
A second crucial aspect is the fishing method: selective techniques such as pole and line fishing allow fish to be caught one at a time, drastically reducing bycatch of other species, such as sharks, turtles, or seabirds. In contrast, industrial methods such as purse seines combined with fish aggregating devices (FADs) are highly efficient but can have a significant environmental impact, especially because they favor the capture of juveniles and non-target species.
Certifications can offer valuable guidance: among the most widespread is that of the Marine Stewardship Council (MSC), an international nonprofit organization that promotes sustainable fishing through a standard based on scientific criteria, such as the health of fish stocks, environmental impact, and fishing management. Certified products are recognizable by the blue MSC logo on the label. However, it's important to consider these certifications as a useful but not infallible tool, which should always be combined with a broader assessment of the origin and fishing method.
Alternating tuna consumption with other more sustainable species is a good practice to get into, both to reduce pressure on the most sought-after species and to provide more variety to your diet. One of the most effective alternatives is represented by so-called bluefish, a group that includes species such as mackerel (Scomber scombrus), sardines (Sardina pilchardus), and anchovies (Engraulis encrasicolus). These fish share some key characteristics: they have short life cycles, grow rapidly, and reproduce in large quantities, characteristics that make them much more resilient to fishing than large tuna, which take years to reach maturity. Furthermore, they occupy lower levels of the food chain, meaning that their exploitation has a smaller impact on the entire marine ecosystem.
Nutritionally, these alternatives are not inferior at all. On the contrary, mackerel, sardines, and anchovies are particularly rich in omega-3 fatty acids, high-quality proteins, and essential micronutrients. In many cases, they also have lower levels of contaminants such as mercury, which tends to accumulate in large predators like tuna. Another interesting option is represented by lesser-known or underutilized species, often referred to as "poor man's fish" or "forgotten fish": these are local species that have no great commercial value but are abundant and well-adapted to regional ecosystems. Promoting them means not only reducing pressure on overexploited species, but also supporting artisanal fisheries and local economies.
An often overlooked aspect also concerns the methods of processing and consumption. For example, tuna is widely available in canned form: choosing alternatives such as mackerel or sardines can be a simple yet significant gesture. These options are now readily available and, in many cases, more affordable. Furthermore, they lend themselves to a wide variety of culinary preparations, making the food transition more accessible. Finally, sustainability also involves greater overall awareness: reducing waste, favoring quality products over quantity, and learning about supply chains are behaviors that, taken together, can have a real impact. Indeed, the consumer is not just the last link in the chain, but a player capable of influencing the market: by directing demand toward more sustainable products, they can concretely contribute to pushing the entire sector toward more responsible practices.
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