| Market Names |
Tuna, Yellowfin Tuna |
| Where Caught |
Atlantic, Pacific, and Indian Oceans |
| How Caught |
Wild-captured by troll, pole-and-line, longline, and purse seine |
Yellowfin Tuna
Yellowfin Tuna (Thunnus albacares) is a member of the Mackerel family and the most tropical of the Tuna species. It is named after its yellow fins. It, along with Bigeye Tuna, has the Hawaiian name, ahi, which means fire. Yellowfin Tuna is a highly migratory species and can be found in the warm waters of the Gulf of Mexico and Atlantic, Pacific and Indian Oceans and is commercially and recreationally fished throughout its range. Due to its large geographic distribution, Yellowfin Tuna is managed by a variety of national and international organizations and management bodies. It is often used in canned light meat Tuna in the U.S., as well as in raw preparations, like sushi and sashimi. It may also be cooked a variety of ways.
Yellowfin Tuna often schools with other species and associates with floating debris and other objects. It is often observed associating with species of dolphins which, in the past, led to the by-catch of large numbers of dolphins in purse seine fisheries. Today, however, improvements in gear and international agreements have reduced the level of dolphin bycatch.
Monterey Bay Aquarium Seafood WATCH® rates troll and pole-and-line caught Yellowfin Tuna from the western Pacific and the U.S. Atlantic and Pacific as “Best Choice” because of “minimal impacts of this fishing gear,” healthy/moderate stock status and the effectiveness of the management. It rates longline caught Yellowfin Tuna from the U.S. Atlantic and Hawai’i as “Good Alternative” because of “reduced bycatch concern in this fishery resulting from mitigation measures.” Monterey Bay Aquarium Seafood WATCH® rates Yellowfin Tuna from around the world, excluding the U.S. Atlantic and Pacific, caught by troll and pole-and-line as “Good Alternative.” Yellowfin Tuna caught worldwide, except the U.S. Atlantic and Hawai’i, by longline and worldwide caught by floating object purse seine as “Avoid” because of “various bycatch, management, and stock concerns throughout the oceans.”
| Sources | |
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Species NameThunnus albacares |
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SourceYellowfin Tuna is a highly migratory fish found in warm tropical and subtropical waters in the Atlantic, Pacific and Indian oceans. It is fished throughout its range including the Gulf of Mexico, Fiji, Vietnam, Indonesia, Hawai’i and California. |
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SeasonalityYellowfin Tuna is available fresh and frozen year-round with peak supply in summer months, May to September. In different areas the annual catch varies due to temperature and ocean conditions which affect the migration of the Tuna schools. |
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Fishing MethodYellowfin Tuna is wild-caught. The most common method is purse seine but is also caught by troll, pole-and-line, and longline. It is popular as a recreational catch as well. There is no aquaculture. |
| Features | |
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FlavorYellowfin Tuna has a mild, meaty flavor and firm texture. Cooked meat is firm and has large, moist flakes. Some consider it to be similar to Swordfish. It has more flavor than Albacore Tuna and is leaner than Bluefin Tuna. |
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Dietary InformationLow in saturated fat and sodium, Yellowfin Tuna provides good amounts of protein and selenium. Per 100g raw, edible portion: Source: USDA |
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AppearanceYellowfin Tuna has a torpedo-shaped body that is dark metallic blue or green on the back and silver on the belly with yellow fins and a yellow stripe. The belly also may have about 20 broken nearly vertical lines. The meat is bright red when raw, pink but opaque when moderately cooked, and brown to grayish-tan when cooked. |
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FormAvailable fresh and frozen as loins, fillets and portions. |
| Uses | |
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PreparationYellowfin Tuna is good pan-seared, grilled, broiled, baked, smoked, or sautéed. It is often served raw, as sashimi, and, increasingly, medium rare with the outside seared. |
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SubstitutionSwordfish, Mako Shark and other Tuna species can substitute for Yellowfin Tuna. Bigeye Tuna is a good substitute for sashimi. |
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HandlingFresh Yellowfin Tuna should be refrigerated at 30-34 degrees F. Whole fish should be surrounded with fresh ice in a perforated pan which allows any water to drain away from the product for maximum shelf life. Never directly ice a Yellowfin Tuna loin, steak or portion. Filleted or loined product should be stored in a sealed plastic container and surrounded with ice. |
| Market | |
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Sizes and CutsYellowfin Tuna can reach 7 feet and over 400 pounds but is commonly purchased in 40 to 80 pound fish and sold in 7 to 20 pound loins. It is available graded, with #1 being the best quality, based on color, fat content, and firmness. |
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Pricing ScaleThe price of Yellowfin Tuna can vary widely depending upon the grade. Generally, it is less expensive than Bluefin Tuna. Due to market and currency fluctuations, please contact your Seattle Fish Company of New Mexico associate for up-to-date market and current pricing information. |
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Shelf LifeFresh whole Yellowfin Tuna which has been handled and stored properly should retain optimum quality for 5-7 days. Once filleted or portioned product should be used in 3 days, as the air causes iron molecules in the muscle to oxidize and alters the color of the meat. Frozen Yellowfin Tuna can be commercially stored for up to six months. |