Young bluefins have a lighter flesh and are less strongly flavored, but as they grow into adulthood, their flesh turns dark red and their flavor becomes more pronounced. The small bonitos rarely exceed 25 pounds. They can weigh up to 40 pounds, but are more typically ranged from 6 to 8 pounds. Skipjack flesh is similar to that of yellowfin tuna. Depending on the variety, fresh tuna is available seasonally-generally starting in late spring and continuing into early fall.
Frozen tuna is available year-round and is sold in both steaks and fillets.
It may be cooked by almost any method including baking, broiling, grilling and frying. Canned tuna is packed in either water or oil-the latter containing far more calories.