Ahi sushi is one of the most popular items among sushi fans. In the Hawaiian language, “Ahi” (ah-hee) refers to two species of tuna: bigeye and yellowfin.
Although yellowfin Ahi is more familiar to most people, sushi chefs tend to prefer bigeye Ahi for its quality of flavor and slightly higher fat content. It
is also a rarer fish, which makes it even more desirable. Ahi sushi may be labeled as maguro, though you will see this term more often applied to bluefin.
Ahi provides a firm texture with a mild flavor and lower fat content than bluefin. Its flesh ranges from pink in small fish to deep cherry red in larger
fish. Larger bigeye and yellowfin are likely to boast a higher fat content, making them ideal for raw preparations. In addition to sashimi, sushi and poke,
Ahi is excellent when grilled, broiled or seared rare. It also stands up to a variety of seasonings including blackening spice.
When you order our fresh, wild, sashimi grade Ahi, you will receive either bigeye or yellowfin depending on availability. For your convenience we remove
most of the bloodline, but some bloodline is still present. Fish comes skin on.
Yellowfin vs Bigeye
Yellowfin (Thunnus albacares) have a slimmer profile than bigeye; and smaller yellowfin are also called “shibi” in Hawaii. Yellowfin tuna are
found in pelagic waters of tropical and subtropical oceans worldwide. Among the larger tuna species, yellowfin can get as long as six feet and up to 400
pounds but the average weight is 60 to 100 pounds.
The bigeye (Thunnus obesus) may be recognized by its plump body, its larger head and its unusually large eyes. Bigeye are found in the subtropical
and tropical areas of the Atlantic (but not in the Mediterranean), Indian and Pacific Oceans. The highly migratory species is a fast-growing tuna that can
reach about 6.5 feet in length and up to 400 pounds. It is generally larger than yellowfin and smaller than bluefin.
Almost all of the U.S. commercial harvest of bigeye tuna comes from the Pacific and about half of that is harvested by Hawaii’s longline fishery. U.S.
harvest of yellowfin tuna in the Pacific makes up only a small percentage of the yellowfin tuna harvested worldwide. Both bigeye and yellowfin landed in
this region by well-managed U.S. vessels make for a responsible seafood choice.
We receive Ahi from three different U.S. vessels that work closely together in the waters between Hawaii and California. One of the longliners we work with
is the F/V Kraken, owned by Captain Clint Funderburg and co-captained by Joe Crisci. A native Oregonian, Captain Clint recently relocated to San Diego from
the island of Oahu. To read more about Captain Clint, visit TraceandTrust.com