Common Names: Ahi Tuna,
CATCH and COUNTRY of ORIGIN
Long Line, Pole, Purse Seines, Troll; Worldwide
Hand cut loins
Mild, fresh flavor with a medium texture and large flake. Medium fat content. Raw flesh is pink/red in color then cooks up grayish white.
Grilling, Roasting, Broiling, Pan Searing, Steaming, Poaching, Smoking, Ceviche, Crudo.
Yellowfin is the second tuna species in terms of volume and popularity.
They are found between 45oN and 40oS. They cover
enormous distances around the globe, and all stocks mingle. It is
a big fish, which can swim at very high speed, which may be one
of the reasons why in some areas, dolphins and large full-grown
yellowfin swim together. Through extensive measures from the
side of the tuna industry, and the creation of some very good
Product Characteristics: In cooked form the yellowfin meat tends
to have a to very light yellow/brown color. The structure of the
meat is quite firm, and the taste is mild. If the fish gets larger then
10-15 kgs the meat tends to become slightly darker and somewhat
dryer. The large size of the yellowfin make it well fit for solid
pack in cans.