What is Ahi?

Ahi is a form of tuna derived either from yellow tuna or bigye. It is often caught in warm Pacific waters and is sold fresh. It is located in large numbers in Hawaii and outside the Pacific coast of Mexico and Southern California.

This type of tuna is extremely popular in Sashimi, which is sushi containing raw fish. However, some AHI may not be of sufficient quality for Sashimi, as the yellowfin can float close to the water surface, causing skin burning. The resulting "burnt" fish remain acceptable for cooked meals, but most sushi chefs refuse it for use in Sashimi.

yellowish Ahi is particularly popular in sports fishing because fish can be relatively large. Sometimes they are also called cow tuna, but that's a bit of exaggeration. However, there are records that some AHI weighs more than £ 200 (90.71 kg). Bigeye tuna can also consider up to $ 200, although the average weight tends to be around 20libra (9.07 kg). Larger fish tend to have hlColor will drop. Larger fish also have higher fat, which is more advantageous in terms of gourmet. In addition to its use for Sashimi, many enjoy grilling or poaching lumbers or fillets. Usually 50% of medium fish will bring fillets.

Bigey's tuna as a source of AHI is generally more convenient if tuna must be sent. It has a slightly longer shelf life than tuna yellowish, so it remains fresh longer. If someone does not live in the area where fish visit, many companies can send fish overnight so they still remain fresh.

Bigeye tuna is slightly less available than Yellowfin, because bigyes tend to swim very deep and often avoid even the most practical commercial fisherman. Both types of AHI are hunted in specific seasons and are most common in October April. Highly commercialized fishing led to further catches of both types of off -season and these fish are still considered asExcellent for consumption.

Although most fish were once considered the best of healthy foods, scientists are increasingly interested in the high level of mercury contained in fish such as Ahi. Most health experts now recommend to consume fish no more than once a week and recommend even fewer children and pregnant women because they are most susceptible to mercury poisoning.