Out chasing game fish off Sydney, we regularly run into schools of tuna. There are around 15 species of tuna worldwide and about 7 that turn up in Australian waters, and they are one of the most enjoyable yet challenging fish an angler can tangle with, whatever your experience level. Here are the facts, how to catch them, and how to cook them.
Fun Facts about Tuna
Tuna have a remarkable trait: they can’t ever stop swimming, as the constant movement is what keeps them alive. That also means they never truly sleep, only dialling their activity right down to rest. Australia has around seven main species: bluefin tuna, yellowfin tuna, albacore tuna, longtail tuna, bonito tuna, bigeye tuna and skipjack tuna. Most are navy on top with silver bellies, though the yellowfin shows off bright yellow fins and a yellow stripe, and bonito wear distinctive horizontal blue markings. For scale, Australian angler Ryan Gazzola landed the oldest tuna on record, a 29-year-old, 135kg bluefin off Gunnamatta Beach.
Best Time to Fish for Tuna
The best time to go fishing for tuna around Sydney is during sunrise or sunset, especially through the cooler seasons. June to September is the prime window, and August is usually the peak.
The best time to fish for tuna around Sydney is sunrise or sunset through the cooler months.
Where to Catch Tuna in Sydney
A good tip is to watch the birds. When you see lots of birds diving into the ocean, it usually means a large school of tuna is in the area. Disturbed, boiling patches of surface water are another giveaway that tuna are feeding up top. You can catch tuna in Sydney Harbour, but they are more abundant along the lower NSW East Coast, especially around Bermagui, Merimbula, and the deeper water off Cronulla and Bundeena.
How to Catch Tuna
Tuna are tough to catch thanks to their torpedo-shaped bodies and blistering speed. Trolling is the most tried and tested method, since it covers far more distance than other techniques. It means towing lines rigged with natural or artificial bait behind the boat. Skirted lures and large hard-bodies from 6 to 12 inches are the go, usually towed at 5 to 10 knots. Stick baits, soft plastics and cubing, dropping squares of cut bait overboard to draw a school up, all work too.
How to Cook Tuna
Tuna is as good on the plate as it is on the end of a line. It is packed with nutrition, supporting heart health and vision and delivering plenty of protein, vitamins and minerals. You can pan-sear steaks, grill them, poach them gently in olive oil, marinate and bake, cook it confit, or go low and slow with sous vide.
Our Favourite Tuna Recipes
Sushi and sashimi need no cooking at all: just slice the tuna and add condiments like a lime or ginger dressing, tartare, ponzu, spicy mayonnaise or wasabi, with garnishes like spring onion, parsley, avocado, cucumber and sesame seeds. If you would rather cook it, a tuna salad, tuna pasta bake, tuna mornay or a tuna poke bowl are all hard to beat.
Keen to tangle with a tuna? Send us an enquiry or book a game fishing charter, and we’ll get you among them.
