Yellowfin

New Zealand, Wild-caught

Yellowfin Tuna - Whole

Yellowfin Tuna – Whole

  • Latin name: Thunnus Albacares
  • Other names:
    • USA: Yellowfin Tuna (Hawaii: Ahi, Kahauli, Kanana, Maha’o, Palaha, Shibi)
    • New Zealand: Yellowfin Tuna
    • France: Albacore, Thon Á Nageoires Jaunes
    • Germany: Gelbflossen-Thunfisch
    • Greece: Tonnos Macropteros, Tonnos Macrypteros
    • Italy: Tonno Albacora, Tonno Monaco, Tunnu Municu
    • Japan: Kihada
    • Netherlands: Geelvintonijn
    • Spain: Rabil

    Yellowfin Tuna, or Ahi, as it is famously known in Hawaii, is the most renowned and oft-requested of all the tunas. The deep-crimson flesh is virtually unique in the fish world, and lights up the sashimi-display cases of Japanese restaurants across the whole of America. The exterior of the fish is beautiful with a bullet-like shape, and metallic blue upper body which changes to yellow and silver on the belly. They have bright yellow fins and finlets (hence the name) and are capable of swimming speeds of over 50mph.

    Yellowfin resides in less-deep water than its Bigeye Tuna cousin, with most of our fish caught in 150-900 feet. They are highly migratory and travel great distances in their 6-7 year lifespan; feeding on fish, squid and crustaceans. They often gather around floating objects or large marine mammals.

    We source all our Yellowfin tuna from Tahitian waters due to superior quality. Tahiti has around 140 Islands and a 5.5 million km2 Exclusive Economic Zone (EEZ) from which to fish. Only the long-line fishing method is permitted in these waters, with no net or seine vessels allowed to fish there for sustainability reasons. Also, any form of shark fishing or finning is strictly prohibited. We buy exclusively from Ocean Products, which is a long-time licensed fishing company and exporter. Tahiti is part of the European Union, so all processing facilities are EU accredited (as well as FDA), so the quality, traceability and food-safety of our Tahitian Yellowfin is exceptional.

    Yellowfin Tuna is leaner than other species such as Bigeye and Bluefin, hence its maroon color (as opposed to the pale rose of its cousins). Yellowfin has a rather meaty texture as well as flavor, which when raw, offers an exquisitely different mouth feel than the fattier tunas, with less umami but more firmness and a sharper flavor. When cooking, it is best prepared grilling each side on very high heat for a minute or two making sure the center remains rare, keeping its unique shade of claret. It is a brilliant species for any good restaurant to have on the menu, regardless of how it is prepared, as its color, texture and taste make for an all-time dining experience.

  • Friend Of The Sea Certification 2013-2016

    Friend Of The Sea Certification 2013-2016

    Another year of hard work pays off with even more Friend Of The Sea Sustainable Seafood Certific[...]