

Cornish Bluefin Tuna & Sustainability
Bluefin tuna start to appear in our waters around mid-summer and can be seen well into autumn. Having been fished to the point of near extinction in the 20th century, bluefin tuna are now harvested with very careful attention to environmental balance – the number of licensed fisherman are limited and a strict quota prevents overfishing. Using regulated methods such as hook and line minimises bycatch and protects our tuna populations ensuring sustainability.
Head to the Cornwall Good Seafood Guide to find out more.
Preparation
Once caught, the tuna are killed using ‘Ike Jime’, a traditional Japanese method used for sashimi grade tuna. This technique is not only humane but beneficial in enhancing flavour and texture, making the tuna highly sought after by chefs and seafood enthusiasts alike.
We are incredibly excited to have the opportunity to showcase such exceptional local produce, as well as recognising the skill and dedication of our local fishing community.

