Yellow – Good Alternative
A popular member of the tuna family, sometimes called “Ahi”
Where: Various Locations; Hawaii
How: Wild Caught
Yellowfin Tuna, with its gorgeous red color, is often served raw or quickly seared. After it is cooked, it loses that bright ruby red color. The fattier the better – which is why the fatty pieces of the belly are some of the most desirable parts.
For Your Menu
Serve it up raw – sashimi, sushi, ceviche or crudo – tastes great and pairs well with all kinds of flavors. Or, if you decide to cook it, Yellowfin is quite versatile – grill it, bake it, broil it, sear it – just don’t over cook it!
For Your Waitstaff
Depending on how the chef is preparing Tuna it can pair with a variety of wines – red, white, rose, sparkling – and if you’re serving it sushi style, suggest some sake!
For Your Retail Display
It’s okay to just slice a couple of steaks off a loin and then display them with the whole loin – that will help keep the tuna in top quality condition. Double check your fish several times a day to maintain a beautiful appearance.