Bluefin Tuna Nutrition: Calories, Protein, Fat & Mercury

Bluefin tuna provides protein and fat, but the cut matters when comparing nutrition. A reference value for raw bluefin is not a laboratory analysis of every belly portion sold as otoro. Use the figures below as general context and check the supplied product's specification when exact nutrition matters.

Bluefin Tuna Nutrition per 100 g Raw

NOAA Fisheries' western Atlantic bluefin tuna profile lists these reference values for 100 g of raw fish:

Nutrient	Amount
Calories	144 kcal
Protein	23.33 g
Total fat	4.9 g
Saturated fat	1.257 g
Carbohydrate	0 g
Selenium	36.5 mcg
Sodium	39 mg

These values are for raw fish, without sauce, oil or seasoning. They are not an otoro-specific panel and should not be presented as the nutrition label for a particular order. NOAA also identifies bluefin as a source of omega-3 fatty acids, but this table does not give an EPA+DHA amount for each cut.

Why Otoro and Leaner Cuts Differ

Bluefin belly (otoro) is valued for its marbling and rich texture. A fatty belly portion can contain substantially more fat and calories than a leaner piece. Calling every bluefin cut “low-calorie” or assigning the same omega-3 number to all cuts is misleading.

Compare equal serving weights and the same preparation. Cooking changes water content, while sauces and added fats change the finished meal. A raw 100 g reference cannot be used unchanged for 100 g of cooked, marinated or dry-aged tuna.

Mercury: What the FDA Table Does and Does Not Say

The FDA/EPA fish chart for pregnancy, breastfeeding and children lists canned light tuna as Best Choices, albacore and yellowfin as Good Choices, and bigeye as Choices to Avoid. Bluefin is not separately listed. Its absence does not establish a safe serving frequency or place it in another tuna's category.

Do not treat “one or two servings of bluefin per week” as an FDA recommendation. If you need advice for pregnancy, breastfeeding or a child, use the chart's named choices and portion instructions, and discuss questions about an unlisted fish with a healthcare professional. For broader comparisons, see our tuna nutrition and mercury guide.

Health Benefits in Context

Bluefin can contribute nutrients to a varied diet. That does not establish that eating it will treat inflammation, prevent dementia, lower cholesterol or correct a deficiency. Results from nutrient supplements or general fish-consumption research cannot be converted into guaranteed outcomes from a bluefin dinner.

Choose a portion for the meal you want to make. Rich belly cuts can be served with vegetables and rice; include the accompaniments when evaluating the meal's calories. No bluefin cut guarantees weight loss.

Preparation and Storage

The FDA seafood handling guide recommends cooking most seafood to 145°F. A brief surface sear leaves the center undercooked. Raw preparation is not required to obtain nutritional benefits, and fresh delivery or dry aging alone does not establish suitability for raw service.

Follow the product and package instructions. Refrigerate fresh fish promptly, keep raw fish separate from ready-to-eat food, and use our tuna storage and thawing guide. Preparation times must suit the actual thickness and cut.

Compare Bluefin Products

• Fresh Bluefin Tuna Belly (Otoro) — chilled delivery with gel ice via UPS Overnight; compare the listed preparation options.
• Dry-Aged Bluefin Toro — a specialty preparation with its own aging and dispatch timeline.
• Dry-Aged Bluefin Tuna Tomahawk — check the supplied cut and preparation details before ordering.

Explore the Tuna collection for other species. Yellowfin saku blocks and ahi steaks are alternatives, not bluefin cuts. For a demonstration, see the bluefin toro aburi video and serving guide, including its preparation notes.

Understanding the Reference Numbers

NOAA gives 144 kcal, 23.33 grams protein and 4.9 grams fat for 100 grams raw bluefin tuna. USDA FoodData Central likewise provides standardized food entries, not laboratory results for each individual cut. A 200-gram raw portion would therefore be estimated at 288 kcal and 46.66 grams protein using this reference, before cooking or adding any ingredients. These values must not be treated as the exact nutrition label for a highly marbled otoro steak.

Lean Akami Versus Fatty Otoro

Bluefin cuts vary substantially. Leaner red akami usually has less fat than medium-fat chutoro or richly marbled otoro from the belly. The cut affects calories, mouthfeel and fatty-acid composition even at equal serving weight. General raw-bluefin nutrient data should not be copied to every belly portion. Fat content also changes with fish condition and anatomical location, so request product-specific documentation if precise nutrients matter.

Omega-3 Fatty Acids and Nutrition Claims

Bluefin provides EPA and DHA omega-3 fatty acids, but the amount can vary considerably between cuts. A fatty belly portion is not nutritionally identical to a lean loin. Do not assign an exact EPA+DHA amount without a matching source and sample description. Fish nutrients contribute to normal physiological functions, but eating a bluefin meal has not been shown to cure inflammation, lower cholesterol reliably or prevent dementia. Such therapeutic promises exceed what the data support.

Selenium, Sodium and Preparation

The NOAA reference lists approximately 36.5 micrograms selenium and 39 milligrams sodium per 100 grams raw bluefin. These are plain-fish values; marinades, soy sauce and seasoning can greatly alter a prepared meal's sodium content. Grilling with oil or butter changes total energy, and cooking changes the amount of water remaining in the fish. For meaningful comparisons, consider identical serving sizes and the same cooking method.

Understanding Mercury in Predatory Fish

Mercury can accumulate in marine food webs, particularly in large predatory fish. The concentration varies by individual fish, species and region. Bluefin should not be marketed as universally low mercury. Freezing, dry aging, heating or trimming do not reliably remove methylmercury. Protein and omega-3 benefits do not negate contaminant exposure. Buyers with special dietary concerns should follow official guidance rather than a seller's blanket reassurance.

FDA/EPA Guidance Requires Species Precision

FDA/EPA label canned light tuna a Best Choice, albacore and yellowfin Good Choices, and bigeye a Choice to Avoid in advice for people who may become pregnant, pregnant or breastfeeding individuals and children. Bluefin is not separately listed. That omission does not give it an approved weekly serving frequency, nor justify calling it categorically FDA-approved or FDA-prohibited. See FDA/EPA Advice About Eating Fish and consult a qualified clinician about unlisted species when appropriate.

Raw, Cooked and Dry-Aged Bluefin

A raw 100-gram nutrition reference is not interchangeable with cooked or dry-aged fish. Heating changes moisture and added oils alter calories. Dry aging is a professionally controlled process that may affect texture and moisture, but does not eliminate mercury or prove suitability for raw service. FDA advises cooking most fish to 145°F (63°C). A brief aburi sear can leave the center raw, so follow product-specific intended-use and safety instructions.

Shop Fresh Bluefin Otoro

Fresh Bluefin Tuna Belly (Otoro) has a plain variant priced at $270 with 49 units shown in Shopify and a flavored variant at the same price with 50. These are retail listing prices, not price-per-100-gram nutrition data. Read the exact package weight, preparation and delivery terms before ordering. Bluefin belly's visible marbling is relevant to taste and fat content but cannot quantify calories by inspection alone.

Dry-Aged Toro and Stock Status

Dry-Aged Bluefin Toro is listed at $400 for seven days with ten inventory units, and $450 for fourteen days with nine units. This is custom-prepared seafood: available inventory does not necessarily mean finished fish can dispatch immediately. Dry-Aged Bluefin Tomahawk is listed at $250 but has zero stock, so it should not be presented as available to purchase right now.

Comparing Bluefin with Other Tuna

Yellowfin, albacore, bigeye and bluefin are different species and may have different textures, fats and mercury profiles. Do not substitute the FDA chart category for yellowfin or bigeye as bluefin guidance. The bluefin versus yellowfin guide covers species comparisons; this article focuses on interpreting nutrition and safety data. For preparation, use our bluefin aburi video rather than mixing cooking directions into a nutrient table.

Frequently Asked Nutrition Questions

Is bluefin high in protein? Its reference raw profile supplies about 23.33 grams per 100 grams. Is otoro low fat? No; belly can be substantially fattier than lean meat. Does FDA categorize bluefin as Good Choice? Not separately on the current fish chart. Does dry aging reduce mercury? No. Can I use the raw values for cooked tuna? Not without adjusting for cooking-related weight and ingredient changes.