Tuna are large migratory fish that travel in dense shoals. Yellowfins are fished in tropical waters and are widely canned as “light tuna”. The Hawaiian name, ahi, means “fire”.

Commercial fisheries catch yellowfin tuna with encircling nets (purse seines) and with longlines. The fish are mainly sold in frozen or canned form, but are also popular as sashimi. Yellowfin is often served seared or rare.

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Cooking & Handling

All tuna quickly deteriorates, especially once cut into steak portions. Refrigerate (preferably uncut, rather than as steaks), covered with crushed ice, up to 1 day.

Yellowfin is low in saturated fat and sodium and is a very good source of protein, thiamin, selenium, and vitamin B6.

Substitute darker tuna for any beef steak recipes, lighter tuna for veal or chicken recipes.

Flavors that work well with yellowfin are anchovy, avocado, capers, celery, chiles, demi-glace, fennel, garlic, ginger, lemon, mango, mayonnaise, olive oil, onion, orange, rice wine, scallion, sesame, shallot, soy sauce, tomato, wasabi and white wine.

Cooking Methods
Bake, Broil, Grill, Sauté, Smoke

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Global Supply

france	indonesia	japan
mexico	philippines	south korea
spain	United States	taiwan

Seasonal Availability
Fresh and frozen available year-round.

Fresh product is available year-round, though supplies are often more abundant during summer months.