ICYBAY YELLOWFIN TUNA

Species Characteristics

Distinguishing Characteristics: The Yellowfin is a beautiful fish, named for its bright-yellow dorsal and anal fins and the yellow stripe along its sides. Its average weight is 20 to 100 pounds. Tunas smaller than 20 pounds are called “footballs.” Cooked meat is grayish-tan.

Source: Yellowfins are found in tropical and subtropical regions of the eastern and western Pacific Ocean and in the Atlantic Ocean.

Harvest Method: Yellowfins are most often netted or longlined. Yellowfins from the Far East and Canada are all caught by longliners.

Harvest Season: Yellowfin tuna is available year-round with peak season during the summer months.

Market Segments: Yellowfin tuna is appropriate for Family Style, Fine Dining, B&I, Military, Hotel, Resort/Club, and Food Contractor segments of the industry.

Flavor: Yellowfin tuna meat is mild and distinct.

Product Information

Texture: Yellowfin meat is firm with a large flake.

Alternatives: Bluefin tuna, bigeye tuna, albacore tuna and swordfish can be substituted for Yellowfin.

Preparation: Yellowfin tuna can be broiled or grilled.

Other Information: Tunas are graded as #1, #2, #3, or #4, with most of the #1 grade tuna going to Japan. Grading is done by inserting a hollow probe into the flesh of the fish, then pulling out a section to determine meat color and fat content. The redder the meat and the higher the fat content, the higher the grade. The second most abundant tuna, Yellowfin is leaner and less expensive than bluefin and bigeye tuna.

Quality Control: Like other tuna, fresh Yellowfin may contain bacteria that cause scombroid poisoning in humans. This can be avoided if fresh tuna is butchered and chilled immediately upon landing.

Interesting fact: Yellowfin tuna are powerful fighters. When hooked, they run hard and deep and circle the boat to the end of the fight.

Information taken from The Slade Gorton Interactive Seafood Guide™.