Yellowfin Tuna

Photo: flickr user avlxyz

About

Yellowfin tuna also known as Ahi (AH-Hee) tuna is a type of tuna found in tropical and subtropical waters. It has become a popular replacement for the severely depleted bluefin tuna.

Information

Other names: Ahi Tuna

Translations: Dzeltenspuru tunzivs, Geltonpelekius tunus, Galbene, tonul, Cá ngừ vàng, Tuńczyk żółtopłetwy, Geelvintonijn, Yellowfin ट्यूना, Atum, Желтоперый, Κιτρινόπτερου τόνου, التونة الصفراء, Yellowfin 참치, Tuňák Tuňák, Kuning Tuna, 黄鳍金枪鱼, Tonyina d'aleta groga, Rumenoplavutega tuna, Tuniak Tuniak, Tonno Pinna Gialla, Yellowfin טונה, Gulfenad tonfisk, Иелловфин Туњевина, キハダマグロ, Albacore, Gelbflossenthun, Gulfinnet Tun, Atún de aleta amarilla, Жовтоперий, Keltaevätonnikalojen, Жълтопер тунец

Physical Description

Ahi tuna or yellowfin tuna is one of the largest tuna species, reaching weights of over 300 pounds. The second dorsal fin and the anal fin, as well as the finlets between those fins and the tail, are bright yellow, giving this fish its common name. The main body is very dark metallic blue, changing to silver on the belly, which has about 20 vertical lines.

Colors: Metallic blue to silver, with bright yellow fins

Tasting Notes

Flavors: Rich, fatty

Mouthfeel: Smooth, Firm

Food complements: Soy sauce, Wasabi, Lemon

Wine complements: White wine, Red wine

Beverage complements: Tea, Beer

Substitutes: Albacore tuna

Selecting and Buying

Seasonality: june, july, august, september

Peak: august, september

Choosing: The meat of fresh tuna should appear bright and translucent and the texture should be soft and oily. When buying frozen tuna, look for product that is solidly frozen with no apparent freezer burn or film of yellow oil on the skin.

Buying: In general, avoid product that includes bruises, blood spots and tears. In addition, the meat should never have a "fishy" or strong odor.

Procuring: Yellowfin tuna are a popular sport fish in many parts of their range and are prized for their speed and strength when fought on rod and reel. Many anglers believe that the large yellowfin tuna are the strongest of all the game fish

Preparation and Use

It is prepared and served raw for sashimi but it can be broiled, grilled, fried or
It is important not to overcook tuna as it quickly loses its flavour and moisture. Once cooked, the flesh will become firm and the colour will become near-white. To avoid overcooking, remove tuna from the heat source while the meat is still pink in the center.

Conserving and Storing

Tuna must be chilled on ice quickly to avoid spoilage and histamine poisoning. While fresh tuna is best used within 24 hours of purchase, it has a 3 to 4 day shelf-life if stored at 0°C (32° F).
Previously frozen and defrosted tuna is best if used within a day. Once cooked, tuna can be refrozen, but do not refreeze uncooked meat.