The research was conducted at the Tuna Fisheries Research Station, Denpasar, Bali, in July 2018 (3 weeks duration). There were several types of high-value fish incorporated into this research: tuna, skipjack, shrimp, cob, mackerel, snapper, squid, reef fish (grouper, baronang, lobster / barong shrimp) and ornamental fish. Seaweed processing was also assessed. Benoa Fishing Port is one of the tuna landing base bases in Indonesia. It is the main port in Bali Province and ranks beside Muara Baru (Jakarta), Pelabuhan Ratu (West Java) and Cilacap (Central Java). This research aim to identified length-weight relationship, and proportion of proper catch size of bigeye tuna. Herein, bigeye tuna (Thunnus obesus) was identified visually and then assessed. The first identifier is the large size of the eye. The growth pattern of big eye tuna (Thunnus obesus) landed in Benoa Fishing Portis is isometric, where the length increase is equal to weight gain (isometric positive). The length distribution of big eye tuna was in range of 81-170 cm FL (334 fishes are obtained), and the distribution of weights varied in size from 11-95 kg, with the most common catch size being in the range of 16-20 kg (95 fishes). Of note, 60% of the fish had not reached the proper catch size.
 Arrizabalaga, H., Dufour, F., Kell, L., Merino, G., Ibaibarriaga, L., Chust, G., Irigoien, X., Santiago, J., Murua, H., Fraile, I. and Chifflet, M., 2015. Global habitat preferences of commercially valuable tuna. Deep Sea Research Part II: Topical Studies in Oceanography, 113, pp. 102-112.
 Blackwell, B.G., Brown, M.L & Willis, D.W. 2000. Relative weight (Wr) status and current use in fisheries assessment and management. Reviews in Fisheries Science 8: 1-44.
 Bojolly, D., Doyen, P., Le Fur, B., Christaki, U., Verrez-Bagnis, V. and Grard, T., 2017. Development of a qPCR Method for the Identification and Quantification of Two Closely Related Tuna Species Bigeye Tuna (Thunnus obesus) and Yellowfin Tuna (Thunnus albacares), in Canned Tuna. Journal of agricultural and food chemistry, 65(4), pp. 913-920.
Financed by the National Centre for Research and Development under grant No. SP/I/1/77065/10 by the strategic scientific research and experimental development program:
SYNAT - “Interdisciplinary System for Interactive Scientific and Scientific-Technical Information”.