Yellowfin Tuna

Name: Yellowfin Tuna
Latin Name: Thunnus albacares

Harvest Area: Atlantic Ocean, Gulf of Mexico, Pacific Ocean: Worldwide.

Seasons: North Atlantic: July - October; Pacific: Year round; Gulf: Year round, with heavy concentration April - November.

Characteristics: Sleek, dark fleshed, dense fish with a weight range of 60 - 120 lbs. Prime fresh fish are exported to Japan for sushi, the balance remaining in the U.S. for steaking.

Grade/Pack: Fresh fish are graded by their fat content, flesh color and overall appearance. The primes are a #1, the poorest labelled #4. Grades #2 - #4 fresh are usually sold whole or in loin form. Frozen tuna are available whole, head off and in vac-packed steaks.

Traditional Applications: Raw slices as sushi, grilled steaks, and cold salad.

Substitutes: Other tuna species: Albacore, Big Eye or Bluefin.

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