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.
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.
Selecting and Buying
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.