Nope, gassed and injected tuna for sashimi is basically 100% yellowfin ("ahi") from South East Asia. Indonesia, Vietnam, Thailand. Then Hawaii, Fiji and other island nations. More rarely from the Indian ocean.

Natural, non manipulated tuna that's been properly bled while live, then kept in good conditions is awesome, doesn't matter what type - yellowfin, bigeye, skipjack, albacore or, of course, any of the three species of bluefin. Best to let it sit for a couple of days, though.