In Hawaii, the commonly used term “ahi” refers to two species, the yellowfin tuna and the bigeye tuna. Yellowfin have a slimmer profile than bigeye; and smaller yellowfin are also called “shibi” in Hawaii.
Yellowfin ahi tuna provides a firm texture with a mild flavor. Its flesh ranges from pink in small fish to deep cherry red in larger fish. Larger fish are likely to boast a higher fat content, making them the preference for raw preparations. Ahi sushi is one of the most popular items among sushi fans. In addition to sashimi, sushi and poke, ahi tuna is excellent grilled, broiled or seared rare. It stands up to a variety of seasonings including blackening spice.
Our fresh sashimi grade yellowfin tuna, or ahi (ah-hee), has a tender and mild flavor that is great for pan searing or making sushi. Yellowfin sashimi is known as maguro in sushi bars. It has a lower fat content than bluefin, which gives it a lighter taste. The wild tuna is caught in boats by long line. We carry yellowfin tuna year round, but sometimes it will be unavailable due to weather and supply conditions.
The yellowfin tuna (Thunnus albacares
) is a species of tuna found in pelagic waters of tropical ad 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.
Tuna comes SKIN ON. We remove most of the bloodline, but some bloodline is still present.