Yellowfin Tuna

Yellowfin Tuna
(Thunnus albacares)

Yellowfin Tuna


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.


Keep fish chilled in a cooler or refrigerator. Can be dried and smoked or frozen for longer storage.


  • 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