Commercially, it is the most widely harvested fish family and tuna meat is among a wide range of traditional foods as well as canned in big producing countries like Japan, France, and US. Ahi is a type of tuna mainly derived from the Yellowfin tuna. Generally speaking, there are two species of Ahi namely bigeye tuna and yellowfin tuna also known as shibi in Hawaii.
The dorsal fins, anal as well as the finlets on the yellowfin are yellow in color hence its name. The yellowfin tuna can be found in any part of the world, except in the Mediterranean Sea. Their habitat is in tropical and subtropical waters. It is epipelagic and an oceanic fish. Yellowfin can be caught anytime of the year but during the summers they are most abundant.
However, factors like surface temperatures of the ocean and other oceanic conditions cause fluctuations in the catch of yellowfin tuna because they affect the migration of yellowfin schools to waters within the fishing ranges.
In Hawaii, sport fishermen as well as commercial fishermen can land yellowfin tuna. Long line boats do much of the commercial harvest of yellowfin tuna by going up to nautical miles off the sea port and setting up hooks in the deep waters. The majority of the ahi tuna harvested is sold fresh but during peak summer seasons, any surplus harvest may be dried and smoked. For raw fish preparations, the yellowfin and bigeye tuna may be interchanged for sashimi.
The dorsal, anal and finlet fins on a yellowfin tuna are yellow, which is where it gets its name. It has a slimmer profile than bigeye tuna. Yellowfin is known for its mild taste and firm texture, so it's a preferred tuna for sashimi thinly sliced raw fish.
It can be marinated and grilled, too. Bigeye tuna is also found in tropical and subtropical ocean waters and is popular in Hawaii for eating and sport fishing. It's characterized by its plump body, larger head and unusually large eyes.
Because this fish dwells in cooler waters, it has a higher fat content than yellowfin, which is the main distinction between the two. Though yellowfin is widely accepted for sushi and sashimi, bigeye is prized by purists because the extra fat provides a buttery flavor and supple texture.
This higher fat content also makes bigeye good for the grill because it won't dry out as quickly. Ahi is considered a healthy seafood because it's extremely lean. Both yellowfin and bigeye varieties are naturally low in saturated fat and sodium, while rich in vitamins B6 and B12 and phosphorous. Albacore Tuna is a common variety and has the lightest flesh and mildest flavor. It is frequently canned and labeled as albacore white tuna and sold at a higher price than light chunk tuna.
Bluefin Tuna is the variety of choice for fresh tuna connoisseurs. It has more fat and flavor than most other varieties, and the flesh has a dark red to almost purple color. This is the largest variety, with many fish weighing in at well over 1, pounds. Most of the bluefin catch is exported to Japan and sold at a premium price for sashimi. Skipjack Tuna is an affordable variety that is usually canned as light chunk tuna. It generally has the strongest flavor and highest fat content and is also the smallest variety, seldom growing larger than 25 pounds.
As the name suggests, this fish likes to jump and skip over the surface of the ocean and is also is known as arctic bonito or aku. Dried bonito is known as katsuobushi and is widely used in Japanese cuisine. Yellowfin Tuna , also known as ahi, is less expensive than bluefin but not far behind in quality.
Yellowfin is easy to find in the grocery store or fish market. It is deep pink in color and has a more pronounced flavor than albacore.
Raw, sashimi-grade ahi is used in poke bowls and sushi rolls. It also takes well to searing and grilling and can be canned as well. Tuna is an incredibly popular and versatile fish to cook with.
Canned or fresh, grilled, baked, broiled, or raw, there is an ocean of culinary possibilities, so take a deep dive into the delicious world of tunny and explore them for yourself. Commercial canned tuna can be found in most every grocery in the condiment section. High-quality artisan-level tuna packed in extra-virgin olive oil with herbs or other seasonings, from Southern Italy or Spain, can be found in gourmet food shops or specialty online sites, and the same goes for smoked or salted tuna.
When it comes to fresh tuna, go to a trusted fish purveyor with good suppliers and high turnover, and trust your eyes: Truly fresh tuna will appear shiny and translucent rather than grayish matte and dull. Once again, the type of tuna makes all the difference. Canned tuna can be stored in a cool, dry place for three to five years or more.
Smoked or salted tuna can keep well for six to nine months, maybe even longer if well wrapped in plastic, kept in the fridge, and not opened and exposed to air. Fresh tuna steaks wrapped in plastic can be kept in the refrigerator for a day or two, but the quality declines with every passing hour, especially if you are planning to use it raw or rare. Actively scan device characteristics for identification.
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