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Mozambique tuna, also called Tunny, is a saltwater fish that belongs to the tribe Thunnini. Tuna is found throughout the world’s waters i.e., oceans, lakes, and seas.

It is a sleek, streamlined fish known best for its swimming speed. Its physique includes two closely spaced dorsal fins on its back.

Tuna fishing in Mozambique dates back to 2000 years ago in the Indian oceans, where they are plenty to date. It is known for its medicinal value eg, treating ulcers and other stomach acidity related ailments.

The Japanese are the largest consumers of Mozambique Tuna fish and are known for their vast recipes, which include eating raw tuna as Sushi.

Tuna fish keep migrating from one ocean to another hence are distributed in over 150 countries. Some species are considered endangered while the small Mozambique tuna are considered sustainable.

Varieties

There are several Tuna varieties in the Mozambique ocean line but the most common are:

• Bluefin
• Yellowfin/Ahi
• Skipjack
• Albacore

 Bluefin is the largest of them all and has a dark red flesh. It can weigh up to 150 kgs.

Yellowfin/ahi has a slimmer shape with clear dorsal and anal fins which are bright yellow

Skipjack is medium-sized and grows up to 1M in length. It is mostly found in warm temperature waters. 

Albacore, also known as the longfin tuna, is slightly higher in fat and calories compared to the other three types. 

Seasons and growing conditions

Bluefin tuna fishing begins in June and ends in November with the peak being August, while the other three types are available all year round.

 Tuna takes around ten years to full maturity and will weigh about 200 kgs at peak. It can live as long as 40 years and beyond.

Tuna fishing is effective during August, with the retention limit being three fish per vessel. It is illegal to catch the Bluefin Tuna in Zambia by any other method besides rod and reel, harpoon or handline according to NOAA.

Harvested tuna is consumed locally while the rest is transported in crates, chilled in ice on zero degrees Celcius. This is to ensure that it does not go bad. Tuna is transported mainly through the air since it is a perishable commodity.

Also, tuna is packed in 500g cans and preserved ready for export. Thailand is the largest exporter of processed tuna. Fresh tuna is served cab be eaten raw while canned tuna is boiled before consumption.