Bluefin Tuna has the fattiest, darkest flesh of all tuna and is considered highly prestigious and luxurious. It has a distinctive rich, full flavor and a firm, meaty texture with large flakes. Bluefin Tuna is best used for sashimi or cooked rare to medium rare.
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: California
