Fish
Ahi
A tier
Ahi is the Hawaiian market name most often applied to yellowfin tuna (and sometimes bigeye) for fresh, high-grade loins used in poke, sashimi, and seared steaks. Expect deep colour, firm texture, and clean flavour when the fish is truly #1 or #2 grade. The word signals Hawaiian and Pacific fresh-tuna culture more than a separate species. Cube for poke, slice for sashimi, or sear block loins. Ahi quality is grade-dependent—dull, soft fish is not ahi in spirit even if the species matches. Keep ice-cold and use quickly.
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Characteristics
Preparations
Traits
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Native Hawaiians developed ahi as a central deep-water food fish tradition.
Honolulu auctions formalised ahi grading for local and export sale.
Mainland poke and ahi tuna steaks popularised the Hawaiian name.
Ahi remains shorthand for premium Pacific yellowfin (and bigeye) service.