Yellowfin Tuna

Pacific Blue Marlin
Bluefin Tuna
Bigeye Tuna
Shortbill Spearfish
Skipjack Tuna
Striped Marlin
Yellowfin Tuna
Pacific Blue Marlin

Tuna, Yellowfin 
Thunnus albacares  Ahi (Hawaii), Rabil (Spain), Tonno Albacora (Italy), Atun Amarillo (Mexico to Chile), Shibi (Japan)

Yellowfin are the second most abundant tuna.  The meat has long been used in the canning industry but has in recent years gained popularity as a fresh fish in restaurants.  

The yellow fin has a mild flavor, less rich than the bigeye and its red color turns to an ivory when cooked. 

Japan and Mexico are major produces of yellowfin with some being caught off the Northeastern coast of the United States around New England , but most are landed off the west coast of Mexico, the Gulf of Mexico and Hawaii.

The tuna meat should be a bright translucent red with a firm texture.  If the tuna has struggled in the harvest it will appear brown and opaque, this is called "burned and this fish should be avoided.

The value of Tuna is determined by meat color, fat/oil content, freshness, texture, and shape and size.


Market Forms Weight in Lbs. Preparation
Fresh Whole headed and gutted, loins, steaks
Frozen Whole, headed and gutted, steaks and loins
20 to 100 lbs.
Broil, bake, fry, grill, sauté, smoke, canned, sushi, sashimi

Temperature control at harvesting is important as Histamine poisoning called scombroid ids the result of an organic substance released from tissues when the tuna is not cooled down or iced properly.

Bony Fish Cod Family Firm White Fish Flacky White Fish Fresh Water Fish Large Flatfish Long Bodied Fish Meaty Fish Monkfish Oily Dark Fleshed Ray & Skate Salmon & Trout Shark & Sturgeon Small Flat Fish Thin Bodied Fish

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