lautnusantara.com Although tuna and mackerel are often considered similar and belong to the same family (Scombridae), they have several significant differences. Here are their main distinctions:

1. Size and Body Shape

• Tuna: Generally much larger and heavier. Adult tuna can reach lengths of up to 4.6 meters (15 feet) and weigh up to 411 kilograms (906 pounds). Their body shape tends to be large, robust, and aerodynamic.
• Mackerel (Tongkol): Smaller than tuna. Their length is typically around 50-60 cm (20-24 inches) with a maximum weight of about 8 kilograms (17.6 pounds). Their body shape is more slender and elongated.

2. Skin Color and Pattern

• Tuna: Have a silvery-blue body with black or yellow stripes on the sides or top of their body, depending on the type of tuna (e.g., Yellowfin Tuna).
• Mackerel (Tongkol): Are dark metallic blue on their back, and often have distinctive diagonal or random stripe patterns on their dorsal side.

3. Scales

• Tuna: Have scales covering their entire body, although their scales are small and fine.
• Mackerel (Tongkol): Their bodies appear smooth and are not scaled.

4. Fins

• Tuna: Their fins (especially the dorsal and pectoral fins) are often bright yellow and long (particularly on Yellowfin Tuna).
• Mackerel (Tongkol): Their fins are not colored and are shorter.

5. Habitat

• Tuna: Generally live in deep ocean waters and are pelagic fish (living in the open sea). They tend to migrate long distances.
• Mackerel (Tongkol): More commonly found in shallower coastal waters, sometimes referred to as "coastal tuna."

6. Meat Color and Texture

• Tuna: Their meat is generally light pink to dark red. The texture is fine, tender, and firm. Due to its tender texture, tuna is often consumed raw (sushi/sashimi).
• Mackerel (Tongkol): Their meat tends to be darker in color (dark red or blackish) and has a coarser texture. Some people may experience a slight itchiness in the throat after consuming mackerel, especially if the fish is not very fresh.

7. Economic Value

• Tuna: Have a higher market value, especially for the export market, and are a prime commodity in the global fishing industry.
• Mackerel (Tongkol): Are relatively more affordable and widely available in local markets.

Despite their differences, both fish are rich in nutrients such as omega-3s, vitamin B12, B, A, selenium, magnesium, potassium, thiamine, copper, and iron.

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