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Ahi

Thunnus albacares Allergens: Fish
Ahi

Sourcing & Taxonomy

  • Family Scombridae
  • Primary Cuisine Hawaiian
  • Seasonality Year-Round
  • Source Wild-caught Tuna

The Forktionary Angle

"The foundational fish of Hawaiian cuisine: understanding the cultural significance and how it shapes its preparations, from poke to grilled steaks."

Definition

Ahi, typically yellowfin or bigeye tuna, is a highly prized Hawaiian fish known for its firm, lean, red flesh and mild, rich flavor.

Sensory Profile

TasteMild, Rich, Savory, Umami
TextureFirm, Meaty, Flaky (cooked), Silky (raw)
AromaSubtle, Marine
AcidityNeutral

Technical Metrics

Common Fishing Method

Pole-and-line, longline

Cultural Significance

Staple in Hawaiian & Japanese cuisine

Nutritional Value (3oz)

Rich in Protein, B vitamins, Selenium

Nutrition Facts

Per 3 oz (85g)
Calories130 kcal
Total Fat4.9 g
Saturated Fat1.3 g
Trans Fat0 g
Cholesterol45 mg
Protein23 g
Total Carbohydrate0 g
Dietary Fiber0 g
Total Sugars0 g
Calcium11 mg
Iron1 mg
Potassium400 mg

Chef’s Secret

For perfect poke, use sashimi-grade ahi, cut against the grain, and marinate briefly to maintain its delicate texture.

Substitutions

Best Match

Salmon

1:1

Offers a rich, meaty texture and good fat content, suitable for grilling or searing.

Swordfish

1:1

Similar firm, meaty texture, good for grilling, but can be slightly drier.

Halibut

1:1

Lean white fish with a firm, flaky texture, excellent for baking or pan-frying.

Wahoo (Ono)

1:1

Firm, white flesh with a mild flavor, good for grilling, similar density to ahi.

Buying Guide

Source from reputable fishmongers. Look for vibrant, moist flesh with no strong odor. Consume fresh or freeze immediately.

Flavor Pairings

Sesame oil Soy sauce Ginger Garlic Avocado Citrus Wasabi