Tanigue

Tanigue is the common Philippine name for the yellowfin tuna (Thunnus albacares), a large pelagic fish widely distributed in tropical and subtropical oceans. It is valued for its firm flesh and is one of the most important tunas in commercial and artisanal fisheries in the Philippines and beyond.

Description: Yellowfin tuna have a slender, streamlined body with a metallic blue back, bright yellow dorsal and anal fins, and a yellow tail fin. They can reach lengths of up to about 2.5 meters and weights of several hundred kilograms. They are fast swimmers and undertake long migrations.

Habitat and biology: They inhabit warm surface waters and occur from coastal regions to the open ocean, often near thermoclines. Their diet includes squid, small fishes, and crustaceans. They form schools and are preyed upon by larger predators such as big tunas and sharks.

Fisheries and culinary use: Tanigue is caught by longline, handline, trolling, and purse seine gears. It is sold fresh, chilled, frozen, or canned, and is highly valued for sashimi, steaks, and grilled dishes. In Philippine cuisine, tanigue is commonly used in kinilaw (raw marinated fish), as well as in sinigang and roasted preparations.

Conservation and management: Because tanigue stocks are subject to intense fishing pressure in some regions, management measures include catch limits, size restrictions, seasonal closures, and bycatch reductions. Market certifications for sustainable tuna can help consumers make informed choices.