Premium Ahi Yellowfin Tuna: Fresh and Flavorful
Yellowfin tuna (Thunnus albacares), also known as ahi in Hawaiian, is distinguished by its long, bright-yellow dorsal fin and a yellow strip down its side. More slender than bluefin, yellowfin tuna has flashy markings that are especially impressive at night. Fishermen often note that when watching yellowfin feed, it’s easy to see why they are named ahi, or fire. This species is abundant in warm waters throughout the Pacific and Atlantic Oceans, often found mixed with other species, especially skipjack tuna. While most yellowfin is harvested by purse seine, the best-quality yellowfin is caught by hook and line. Market size ranges from 7 1/2 to 20 pounds. High-quality fresh yellowfin tuna comes from Hawaii, Florida, Mexico, southern California, and the Gulf of California. Tuna is often canned in countries other than those harvesting it, with top canning countries exporting tuna to the United States including Thailand, the Philippines, and Indonesia.
Product Profile
Yellowfin tuna has a mild, meaty flavor, often compared to swordfish. It is more flavorful than albacore but leaner than bluefin. The meat is bright red when raw but turns brown to grayish-tan when cooked, remaining firm and moist with large flakes. Yellowfin tuna is also popular served raw as sashimi and in sushi. Canned light-meat tuna, which is a bit darker than canned albacore, is often blended with skipjack tuna. Look for tuna meat with a glistening, wet appearance; the ideal is bright, translucent red. Fat is desirable, as more fat means more flavor.
Nutrition Facts
- Calories: 108
- Fat Calories: 8.1
- Total Fat: 0.9 g
- Saturated Fat: 0.2 g
- Cholesterol: 45 mg
- Sodium: 37 mg
- Protein: 23.4 g
- Omega 3: 0.2 g
Cooking Tips
Yellowfin tuna is excellent raw, but for grilling and broiling, cut steaks 1 1/2 inches thick. The tuna requires little flavor enhancement; just brush with olive oil and sprinkle with seasoning. For a milder taste, remove the dark lateral line from the meat. Tuna can also marinate for several hours without becoming “cooked.” Try a marinade of white wine, a little oil, and some brown sugar for an hour or two before grilling.
Cooking Methods
- Bake
- Broil
- Grill
- Saute
- Smoke
Global Supply
Yellowfin tuna is sourced globally from France, Indonesia, Japan, Mexico, Philippines, South Korea, Spain, Taiwan, and the United States.
