Seafood | Pescatarian Gluten Free Low Carb

Ahi Tuna

Thunnus albacares Allergens: Fish
Ahi Tuna

Sourcing & Taxonomy

  • Family Scombridae
  • Primary Cuisine Japanese, Pacific Rim
  • Seasonality Year-Round
  • Source Tuna fish

The Forktionary Angle

"The sushi bar superstar and cooking chameleon: understanding the nuances between Yellowfin and Bigeye for optimal culinary results."

Definition

The common name for Yellowfin tuna, a large, fast-swimming fish known for its distinct red flesh, used in steaks, sashimi, and poke.

Sensory Profile

TasteUmami, Briny, Mildly Sweet
TextureFirm, Meaty (raw), Flaky (cooked medium-rare)
AromaOceanic, Fresh, Clean
AcidityLow

Technical Metrics

Average Weight (Yellowfin)

100-200 lbs

Global Catch (Yellowfin)

~1.1 million tonnes/year

Omega-3 Content (100g)

0.2-0.5g

Nutrition Facts

Per 112g (4 oz)
Calories109 kcal
Total Fat0.95 g
Saturated Fat0.23 g
Trans Fat0 g
Cholesterol38 mg
Protein23.3 g
Total Carbohydrate0 g
Dietary Fiber0 g
Total Sugars0 g
Calcium12 mg
Iron1 mg
Potassium423 mg

Chef’s Secret

When using Ahi for sashimi or poke, ensure it's sushi-grade" or flash-frozen at ultra-low temperatures to ensure safety."

Substitutions

Best Match

Swordfish

1:1

Similar firm, meaty texture and mild flavor, excellent for grilling.

Salmon

1:1

Offers a richer flavor and flakier texture, but good for grilling/pan-searing.

Halibut

1:1

Very firm, white fish with a delicate flavor, ideal for similar cooking methods.

Mahi-Mahi

1:1

Firm texture and mild-to-medium flavor, great grilled or pan-fried.

Buying Guide

Look for bright red/pink color, no discoloration or strong fishy odor. Opt for sustainably caught sources.

Flavor Pairings

Soy Sauce Ginger Wasabi Avocado Sesame Oil Citrus Asian Greens