Yellowfin Tuna
(Thunnus albacares)
Yellowfin Tuna
Yellowfin Tuna
Selection
Catch large fish in the deep open ocean using handline or deep-set longline fishing gear. Smaller fish can be caught around fish aggregation buoys and over seamounts. Best to catch between May and September.
Storage
Keep fish chilled in a cooler or refrigerator. Can be dried and smoked or frozen for longer storage.
Preparation
- Wash fish well before use.
- Remove the guts and cut the flesh with a knife.
- Can be eaten raw.
- Can be grilled, broiled, or sautéed.
- (Hawaii Seafood Council, 2012)
Photo Source
Conservation International
Yellowfin Tuna
Yellowfin tuna has a slim profile with soft, bright yellow dorsal and anal fins that lengthen with age. The flesh is firm, mild in flavor, and pink to deep red in color for small fish and large fish respectively. Flesh slowly turns brown with air exposure. Yellowfin varies in size and ranges from the ocean surface to very low depths (Hawaii Seafood Council, 2012).
Traditional Names
- Chuukese – toku
- Hawaiian – ‘ahi; shibi
- Kosraean – ohlwol
- Marshallese – pwepwe
- Palauan – tekuu
- Pohnpeian – karangahp
- Samoan – asiasi
- Yapese – tagowe