Atlantic Yellowfin Tuna
Gulf Coast Yellowfin
Yellowfin has the firm, juicy texture and big flakes that tuna-lovers crave. It is leaner than bluefin, but still measures up flavor-wise. A favorite for sushi, great on the grill, and otherwordly poached in olive oil. Whatever you do, you want it rare. Choose from 2 or 3 lbs. of tuna. We carve large, whole, sashimi-grade yellowfin tuna into eight-ounce steaks.
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Know where your fish comes from...
Yellowfins migrate great distances in the world's tropical oceans––they are not New England natives (though they swim up as far as Massachusetts in summer). We focus on the U.S. fishery and ours are landed primarily in Florida.
Yellowfin is named for its yellow dorsal stripe and fins. The meat is ruby red (it should not be unnaturally bright) and turns pink-grey when cooked.
We go beyond our focus on local in search of "sashimi grade" quality with this fish. We buy mature whole fish and do our own butchering and chopping––we never buy cheap frozen scraped "nakaochi" products that may harbor salmonella.
This tuna is longlined. We prefer U.S.-harvested fish because American standards for preventing by-catch that can happen with this method are very high. It is also helpful that American tuna do not swim with marine mammals. Here, Fish size and allowable catch are tightly regulated under a plan the NOAA Fisheries Atlantic Highly Migratory Species Management Division.
Fishwatch––the National Marine Fisheries Service sustainability report––notes that yellowfin stocks are being closely watched. There are concerns about the sustainability of yellowfin fishing outside the U.S.