Fish
Yellowfin
Yellowfin tuna (Thunnus albacares), sold as ahi in Hawaii, is a tropical tuna with firm red flesh, moderate fat, and clean meaty flavour—less fatty than bluefin, often more available for steaks and poke. Bright translucent colour and tight grain mark quality; brown edges and soft flesh signal age or poor handling. Loins, steaks, and saku blocks are standard cuts. Sear rare, cube for poke and tartare, grill as steaks, or can as light meat. Prefer pole-and-line or well-managed purse-seine sources when possible. Sushi service requires continuous cold chain. Cook only the exterior if you want steakhouse rare; full well-done dries the lean muscle. Distinct from yellowtail (a jack, not a tuna).
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Cuts & parts
Breeds & varieties
A sample of named types with their own origin and culinary profiles.
Characteristics
Preparations
Provenance
Sources
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 4.84 g
- Saturated Fat 1.05 g
- Trans Fat 0 g
- Monounsaturated Fat 1.98 g
- Polyunsaturated Fat 2.08 g
- Cholesterol 57.9 mg
- Sodium 80.3 mg
- Salt 0.21 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 18.5 g
- Water 76.5 g
- Energy 130 kcal
- Water 76.5 g
- Protein 18.5 g
- Animal Protein 17.6 g
- Fat 4.84 g
- Saturated Fat 1.05 g
- Monounsaturated Fat 1.98 g
- Polyunsaturated Fat 2.08 g
- Vitamins 50 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.12 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 4.62 mg
- Vitamin B6 0.45 mg
- Vitamin B7 — Biotin 3.4 µg
- Vitamin B9 — Folate 13.4 µg
- Vitamin B12 — Cobalamin 2.2 µg
- Vitamin C 2 mg
- Vitamin D 1.7 µg
- Vitamin E 0.66 mg
- Vitamin K 0.5 µg
- Minerals 453 mg
- Major Minerals 334 mg
- Trace Minerals 119 mg
- Salt 0.21 g
- Sodium Chloride 0.21 g
- Cholesterol 57.9 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 2.2 · vitamin-a: 20 · vitamin-b1-thiamine: 0.12 · vitamin-b2-riboflavin: 0.17 · vitamin-b3-niacin: 4.62 · vitamin-b5-pantothenic-acid: 0.8 · vitamin-b6: 0.45 · vitamin-b7-biotin: 3.4 · vitamin-b9-folate: 13.4 · vitamin-d: 1.7 · vitamin-e: 0.66 · vitamin-k: 0.5 ·
Minerals
Sodium: 80.33 · Potassium: 217 · Calcium: 37 · Iron: 1.2 · Zinc: 0.4 · Iodine: 117 ·
Fish flesh is lean to oily depending on species; marine omega-3s rise in fatty fish.
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Coastal and river fishing for yellowfin and related species supplied essential protein long before agriculture spread globally.
Salting, drying, smoking, and fermenting extended the shelf life of yellowfin and enabled long-distance trade.
Ice preservation and railway transport brought fresh yellowfin to inland cities beyond fishing ports.
Industrial freezing, aquaculture, and global logistics made yellowfin widely available in international markets.