Fish

Yellowfin

B tier

Yellowfin tuna (Thunnus albacares), often sold as ahi, is the workhorse of seared tuna steaks and many poke bowls—firm, meaty, and usually leaner than bluefin, with bright red flesh that turns tan when cooked through. Longtail and blackfin are different species; yellowfin is the large tropical tuna with long sickle fins. Sear hot for rare-to-medium centres, cube for poke when labelled for raw use, or grill steaks with a spice crust. Overcooking makes it dry and chalky. Quality frozen-at-sea loins can rival fresh if never thawed warm. Trim the dark bloodline if its iron flavour is too strong for the dish.