YELLOWFIN

Known as ahi in Hawaii, yellowfin fillets and steaks have developed quite a following across the U.S. Tuna is graded for sale, with sashimi as the number one grade indicating a good color and high fat content. In good tuna, the bloodline should glow like fresh blood. Tuna should be chilled on ice quickly. Yellowfin is more perishable than bigeye or albacore and requires extra care when handling.

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General Details

Yellowfin

Yellowfin tuna, Thunnus albacares, is the world’s most valuable tuna catch. The species is found in tropical and sub-tropical waters, with the exception of the Mediterranean Sea, where they are notably absent. They are typically caught at the surface by purse seine and in deeper waters by longline.

One of the yellowfin tuna’s most distinct features is the golden stripe that runs along the side of the fish. Fish as large as 400 pounds have been caught, but yellowfin typically range between 20 and 120 pounds.

In Japan, a great deal of tuna is eaten raw. In the U.S., Japanese cuisine like sashimi and sushi has become increasingly popular. When cooked well done, the meat turns an off-white color. It is mild, flavorful and firm.

SIMILAR SPECIES

Albacore

albacore

Bigeye

tuna_bigeye

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