What are the tuna yellowfin?
Tuna
Yellowfin ( Thunnus albacares ), sometimes called Ahi or Shibi, has the extent of tropical and subtropical waters of the world. The size is very variable. The smallest tuna can only have three pounds (1.36 kg), but some sports fisherman caught the yellow tuna of up to 200 pounds (90.72 kg) of weight.
The yellow tuna comes from its name from the distinctive yellow color of its anal and dorsal fin. He also has a number of finletons; Small fins that progress on the back of the fish and are often yellow colors. Larger fish have much larger fins and the rest of the fish has a breast color. A sporting fisherman tends to enjoy catching the biggest tuna of a yellow tuna who can find because they boast large and impressive yellow fin and are fast and strong swimmers. It can be used to make Sashimi, Carpaccio tuna, or there may be a slightly pan. When a cooked is usually served rare and shows dark red meat. A smaller tuna yellowish can have a slightly lighter red or even rumŽova meat, which is a normal and expected variant.
A large eye tuna can be used instead of a tuna of a yellow tuna and in fact both are called ahi. It should be noted that the yellow tuna, tuna has a little shorter life than Bigeye or Albacore. This is also known for its solid meat, but tuna caught late in the season can be more watery and less vibrant colors. This is often called tuna burning or simply burnt tuna. It is considered a lower quality than a tuna of yellow -brown in the top season and will be rejected as Sashimi. Most people will not notice the difference in taste when tuna is cooked.
Most tuna yellowishly in the US are caught near Hawaii, where the fish are proliferated. The preferred method of commercial catching is via the sieve. When there is an excess, the market appears on the smoked and dried tuna of the yellow tuna.
Given that tuna yellowAnger, it tends to degrade in quality after storing, it should be emphasized on the search for the freshest fish. Most of which come from Hawaii are at least dressed, because if they are based, they begin to oxidize and release color. Only the freshest fish should be used for Sashimi, but you can definitely use a yellow -brown tuna that was frozen when you plan to cook it.