Yellow fin tuna, also known as ahi and Allison tuna is a member of the mackerel (Scombridae) family. It can be found in warm ocean waters all over the world. It has a cigar shaped; streamlined body and is named for its brilliant yellow dorsal and anal fins. Weighing up to 300 pounds it has been considered a favorite delicacy for centuries.

Further Description:

When yellow fin tuna are small they have pink meat and when they get older their meat turns a deep red. Raw yellow fin tuna meat undergoes oxidation when exposed to air which changes its color from pink to brown. Because of this it is not filleted until just before consumption.  However when cooked their meat turns a tanned white. Large specimens have higher fat content than smaller ones, which is desirable for broiled and raw consumption. This is why it is commonly available raw in sashimi markets around the world.

Yellow fin is eaten cooked, smoked, raw and from a can. When it comes to taste yellow fin tuna is a delight. With its mild flavor and firm light meat it is the main ingredient in hundreds of recipes, from simplistic grilled filets with butter to complex Cajun entrées.

When buying Yellow fin Tuna:

The quantity of yellow fin tuna to buy depends on if its whole, cleaned or already filleted into steaks. When whole you will need 1 pound of yellow fin per serving. Cleaned Yellow fin requires a half pound per serving while filleted steaks required a third pound per serving.

Fresh whole and cleaned Yellow fin:

Fresh whole and cleaned Yellow fin should be shiny with intact adhering scales. If the scales of a whole fish are flaking off the fish is spoiled and should not be purchased. Their gills should be deep red or pink with no mucus or odor. Examine the belly closely to make sure there are no cuts or protruding bones. There should be a mild ocean like aroma but not an overwhelming fishy odor.

Fresh filleted steaks and loin:

Fillets and loins should have a translucent appearance with firm flesh and a mild ocean-like aroma with no discoloration. If the meat is soft or brown this is a sign of spoilage and shouldn’t be purchased. Also look for packaging that keeps the meat in a natural position. If the meat is bent or frozen in an unnatural position don’t buy it.

Preparation:

-         Thoroughly wash cooking utensils, cutting services, sponges and your hands with disinfectant soap in hot water after preparing your tuna.

-         To prevent bacterial contamination of other foods keep raw and cooked yellow fin in a separate area.

-         Marinate your tuna in the refrigerator. Do not meat out for more than the time it takes to prepare. Do not eat the marinade as it could harbor harmful bacteria. If you need marinade for basting put some aside before adding raw tuna.

Cooking:

-         The light and mild yellow fin meat can be cooked in a myriad of ways, including baked, sautéed, blackened, broiled and smoked. It is also a very popular raw dish.

-         Yellow fin should be cooked at 400-450 degrees F for 10 minutes per inch of thickness. However if you are preparing it in sauce or wrapped in foil you should add an addition 3-5 minutes to the cooking time.  Fillets thicker than one half inch should turned during cooking.

-         Make sure to monitor it during cooking as it cooks very quickly and you don’t want to burn it.  When the meat turns an opaque color and flakes when forked it is done.

-         When grilling or broiling coat your tuna in butter, lemon juice and your chosen spices. Be sure to oil your grill to prevent your tuna from sticking.

-         Low fat cooking methods include steaming, broiling, and poaching, that is assuming you don’t add fattening ingredients.

Nutritional Value for 8 ounces (228g) of raw yellow fin tuna:

Total Fat: 4g

Saturated Fat: 1g

Calories: 260

Calories from Fat: 40

Cholesterol 100mg

Sodium: 140mg

Protein: 52g

Carbohydrates: 0g

* From the department of Agriculture