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"Five different species of tuna viz., Yellow fin tuna (Thunnus albacares), Blue fin tuna (Thunnus tonggol), Skipjack tuna (Katsuwonus pelamis), Grigate mackerel tuna (Auxis thazard) and Little tuna (Euthynnus affinis), were analysed for their physical, proximate and biochemical characteristics in fresh and cooked forms. They were also canned in oil and the quality of the canned product was assessed by can opening test, sensory evaluation, biochemical tests and water activity test. Sodium Dodecyl Sulphate - polyacrylamide Cel Electrophoresis (SDS - PAGE) was used for identifying the tuna species in fresh, cooked and canned forms of tuna. Based on the results of examination of quality characteristics, it has been found out that yellow fin and blue fin tuna were in good quality followed by skipjack, little and frigate mackerel tuna. SDS - PAGE technique was effective in identifying the species differences among the various tuna species tested in fresh and cooked condition, while the same technique was not found to be suitable for canned tuna identification."