YELLOW-FIN TUNA: A BEAUTY IN THE NIGHT!

Watching the impressive sight of yellowfin tuna feed at night, fisherman say it's easy to see why they carry the Hawaiian name Ahi, meaning fire.

The beautiful fish gains its name from its flashy markings. The yellowfin tuna is characterized by its yellow stripe from snout to tail, finlets of yellow outlined by a contrasting black edge, and long pectoral and pelvic fins that are an intense yellow. It is easily distinguished from other tuna by its long second dorsal and anal fins.

Yellowfin is the second most abundant tuna and most tropical species of tuna, being abundant in tropical waters throughout the Pacific and Atlantic. Japan and Mexico are major producers of yellowfin. New England waters produce a few yellowfin, but most of the US harvest comes from the west coast of Mexico, in the Gulf of Mexico, and off Hawaii.

The best-quality yellowfin tuna are caught by hook and line, then netted. This method of fishing keeps the fish in the best physical condition. Tuna must be chilled on ice quickly, to avoid spoilage and possible histamine development. Properly prepared fresh yellowfin has a 7-day shelf life after it leaves the processor.

Tuna meat should be bright, translucent red and the texture firm and resilient. Brown and opaque flesh is not desirable. The value of tuna is determined by several factors: meat color, fat/oil content, freshness, texture and shape/size. Buyers look for tuna meat with a glistening wet look. Yellowfin, like other tuna, has a dark lateral line running through it's body which may be removed for a milder flavor. Yellowfin is best barbecued, smoked, grilled, baked, broiled, or sautéed. It has become very popular in "blackened" fish preparation featured in Cajun cuisine. It is also served raw as sashimi and sushi. Its mild flavor and firm texture helps yellowfin adapt to numerous applications. Most of the yellowfin tuna consumed in the US is canned, however fresh and frozen yellowfin is becoming more prevalent both at retail and in food service operations.

Source: The National Fisheries Institute