There are a handful of moments each year that get our whole team genuinely excited, and this is one of them: the first Cornish Bluefin Tuna of the season has just come through our doors.
It was landed by Kieron Burkhill, skipper of the Stargazy, working out of Mevagissey — one of the small number of Cornish day boats holding one of this year's hard-won bluefin licences. From today, we're offering it fresh on the website, prepared as either loin or belly.
Fresh, Not Frozen, Here Today, Gone Tomorrow
This is important, so we'll say it plainly: this tuna is sold fresh, never frozen, and we only ever list it when a fish has actually come through our doors. We don't hold back stock, and we don't top up gaps with frozen portions.
That means once this fish sells out, it's gone the listing comes down until the next one lands. We're hoping to see a few more come in over the coming weeks as the season builds, so if you want to catch it, the best advice is simple: don't wait around.
Why This Fish Is Such a Big Deal
Atlantic Bluefin Tuna (Thunnus thynnus) is the largest tuna species in the world, capable of growing to around 4 metres and well over 1,000lb. They're built for distance and speed, roaming huge stretches of the Atlantic which makes it all the more remarkable that they turn up, reliably, in Cornish waters every summer.
That wasn't always the case. Bluefin were fished to the brink of collapse through the second half of the 20th century and all but vanished from UK seas for decades. Their return is a genuine conservation success story: stock assessments since 2012 have shown consistent improvement, and in 2021 the IUCN reclassified Atlantic bluefin tuna from "endangered" to "least concern" on its Red List. They now reappear in Cornish waters from around July, following the sardine and mackerel shoals they feed on, and are seen in the greatest numbers from August through to the autumn.
A Fishery Built on Restraint
The UK's bluefin fishery is one of the most tightly managed fisheries in the country, and that's very much by design. Access is controlled through a strict licensing system run by the Marine Management Organisation, with only a limited number of commercial permits awarded each year by ballot this season, 30 licences were issued nationally, each capped at a four-tonne quota. Every boat is restricted to 12 metres or under, and fishing is done exclusively by low-impact rod and reel, no nets, no chumming.
The season itself is short, running from mid-July through to the end of December, so a fish landing this early is genuinely one of the first of the year. Every tuna is caught using selective hook-and-line methods and landed within hours, which is exactly what allows us to sell it fresh rather than frozen.
Loin or Belly?
We're offering two cuts from this fish:
- Loin — lean, clean, and dense, this is the classic cut for searing hard and fast, or serving raw as sashimi or tartare.
- Belly (toro) — richer, more heavily marbled, and prized by chefs for its soft, almost buttery texture. This is the cut to treat simply and let speak for itself.
Both benefit from a light touch. Bluefin has a deep, savoury flavour that doesn't need much dressing up — good heat, good timing, and good ingredients around it.
Get It While It's Here
Fresh Cornish Bluefin is available now on the website, in loin or belly, while stock from this catch lasts. We'll be watching the boats closely over the coming weeks, and as soon as another fish lands, we'll let you know.
Thank you, as always, for supporting sustainable, local fishing.