Yellowfin Tuna is also marketed as Ahi in Hawaii. Its flesh coloration ranges from pink in small fish to deep red in large fish. . 

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Suggested Preparations: Raw (sashimi, sushi, poke), Seared, Grilled, Broiled, Sautéed, Dried
A preferred species for sashimi. Also excellent for grilling and in seared or “blackened” fish preparations. Its mild flavor and firm texture adapts well to numerous.

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Yellowfin Tuna can be cut into saku, loin, strip, cube, steak, mince  or sliced sashimi. The size can be cut according to the customers' request.

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