When you think of tuna, what comes to mind? Maybe it's a simple tuna salad sandwich or a fancy piece of sushi. The truth is, the word "tuna" covers several different species of fish, each with its own unique flavor, texture, and best use in the kitchen.

Understanding these varieties can transform the way you shop for and eat tuna. Let's dive into the five most common types you'll encounter.

At the high end of the tuna world are Bluefin and Bigeye. These are the fish most prized by sushi chefs for their rich flavor and high fat content.

Bigeye Tuna (Thunnus obesus) is a close runner-up to Bluefin. It also has a high fat content and reddish flesh, making it another excellent choice for raw dishes like sashimi. It has a slightly milder flavor compared to Bluefin but is still incredibly rich and buttery.

While Bluefin and Bigeye are sought after for special occasions, other varieties are more common for everyday cooking and canned products. These are the tunas you're most likely to find at your local grocery store.

Albacore Tuna (Thunnus alalunga) is the only species that can be labeled "white tuna." It has a very light-colored flesh, a mild flavor, and a firm texture. Because it's less fatty, it can dry out if overcooked, but it's perfect for grilling and is the primary type used for canned solid white tuna.

Finally, there's Skipjack Tuna (Katsuwonus pelamis). This is a smaller fish with a much stronger, more pronounced flavor. Skipjack has a darker, purplish flesh and a softer texture. It makes up the majority of canned "light" tuna and is best used in dishes where its strong flavor is a benefit, like tuna salads or casseroles.

Now that you can tell your Albacore from your Bluefin, let's test your knowledge.

Knowing the right tuna for the job is the first step in creating a delicious meal. Each has its place, from a simple sandwich to an elegant plate of sashimi.