The Untapped Value of Number Two Tuna

You’ve probably seen the pristine, ruby-red slices of tuna at a sushi counter, artfully arranged and glistening with freshness. That’s what the industry calls Number One tuna. But for every piece of Number One, there’s another side to the story—one that doesn’t make it to the spotlight. Enter Number Two tuna: the underappreciated, less glamorous, but incredibly valuable sibling in the tuna family.

So what is Number Two tuna, exactly? It’s not bad fish. In fact, it’s often the same species, caught in the same waters by the same skilled fishers. The difference comes down to aesthetic and technical grading—things like color, fat content, and texture. If a fish isn’t the perfect shade of red or doesn’t hold together in the exact right way when sliced, it’s graded a Number Two.

But here’s the catch: Number Two tuna is still fresh, still delicious, and still caught sustainably by hardworking crews. It just doesn’t fit the narrow definition that high-end buyers want. This grading system creates a huge imbalance in the market, where great product gets overlooked or undervalued.

That’s a problem for fishers, who depend on the whole fish to make a living. It’s also a missed opportunity for chefs, retailers, and consumers who want both quality and value.

At Jensen Tuna, we see Number Two tuna as a key part of our mission to reduce waste and support the full value of a boat’s catch. We work with chefs who know how to bring out the best in every grade of tuna—from poke bowls and ceviche to grilled steaks and sandwiches.

Supporting Number Two tuna isn’t just about dollars and cents—it’s about respect. Respect for the fish, for the people who caught it, and for the ecosystems that make seafood possible. By embracing the whole spectrum of quality, we help create a system that’s more resilient, more inclusive, and more delicious.