Tuna

What is it: If you think you’ve eaten tuna because you’ve had the stuff that comes in a can, you’ve only seen the tip of the iceberg. Gulf Coast Tuna—particularly the Yellowfin and the Blackfin—are not only great eating, they can make for great sportfishing trophies. Blackfins typically only run as big as three feet and 40 pounds, but Yellowfins have been reeled in at monstrous sizes of six feet and 400 pounds. Yellowfins are a premium seafood selection, but both types make for great eating whether you prefer them grilled up as thick steaks or eaten raw as sushi.

When to Get it: Whenever you do decide to go on a Tuna voyage, make sure it’s an overnighter—you’ll have the best luck with these guys just before daybreak.

Where Does it Come From: If you’re looking for Tuna, prepare to sail out a good ways. Blackfin and Yellowfin both live out in the deep blue waters of the Gulf, usually at least 60 miles away from the coast. Look for them hanging out around oil rigs or tide lines.

How it’s Prepared: If you’re a fan of sushi, Tuna make for some great sashimi. But if you’d rather go the traditional route and cook them up, they’re best when grilled or seared. Tuna meat is pretty thick, so they’re commonly cut up and served as steaks with a deep pink color—all you have to do is season them with garlic, butter and pepper and throw them on the grill. Just make sure you don’t overcook them or else they’ll start to lose flavor.

Species: Yellowfin Tuna, Blackfin Tuna.