The firm, meaty texture of Ahi Tuna (also known as Yellowfin Tuna) makes it perfect seared or grilled as steaks. This is top grade wild-caught Ahi Tuna, lean and delicious, lending itself to raw sushi and sashimi applications.
There are 15 species of tuna and the flavor and texture varies among them. On one end of the spectrum is Albacore, the most common variety with the lightest flesh and mildest flavor, which is frequently canned as “white” tuna. In the middle is Yellowfin (Ahi) which is pale pink with a mild flavor. On the other end of the spectrum is Bluefin, with dark red flesh, more fat and richer flavor. All varieties of this delicious fish are high in omega-3 fatty acids, Vitamins B3, B12 and D. Popular preparations include grilling and pan-searing, just be sure not to cook past medium rare. Ahi and Bluefin are the varieties most often used for sushi and sashimi.
Origin: Fiji