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Seasonal, cyclical changes in flesh characteristics
occur in many fish species, but they are very
noticeable in mature yellowfin tuna landed in
Hawaii. Yellowfin caught near the ocean surface
during the summer season frequently have some
portion of flesh that lacks the typical bright red
pigmentation and is more watery and softer than
normal ahi flesh. Fish in this condition are often referred to as “burnt” tuna. The condition may be
related to spawning, to overheating as a result of frenzied activity on handlines and trolling lines or to
handling techniques by small-boat fishermen after capture.
Burnt flesh reduces the value of a fish in the sashimi market. Except in extreme cases, however,
burnt tuna can be cooked without tasting the effects of this condition. This has led many fish buyers
to recognize only two grades of yellowfin tuna — sashimi-grade and other — without differentiating
between normal and burnt tuna flesh for the purposes of grilling. In fact, there are considerable
differences between normal and burnt flesh in terms of fat content and nutritional value. Up-scale
restaurants which recognize the differences between normal and burnt yellowfin flesh say that burnt
flesh is more likely to dry out on the grill.
Product Forms And Yields:
Yellowfin tuna landed in Hawaii range from 3
to over 200 pounds in size. The smallest fish are usually caught around
fish aggregation buoys, whereas the largest are often caught by handline.
Longlining harvests a wide range of fish sizes, from 20 to 200 pounds or
more. The larger yellowfin (over 100 pounds in round weight) are pre-
ferred for several reasons: (1) greater yield of finished products - up to
65% (see Table 5); (2) redder flesh pigmentation (if not “burnt”); and, (3)
greater fat content than smaller ahi.
Fresh yellowfin is sold already prepared as sashimi, poke (bite-sized pieces of raw fish seasoned
with spices and condiments), or smoked strips. It is also marketed as loins, loin sections, or steaks at
fish markets or markets with fish counter service or self-service counters. Small ahi may be sold in
the round to retail consumers who prepare their own raw fish dishes or smoked fish.
Large quantities of fresh yellowfin are exported, mostly as dressed (headed and gutted) or loined
products, from Hawaii to U.S. mainland.
IV. Of Special Interest To Consumers/Food Service Personnel
Color, Taste, Texture:
Yellowfin tuna has flesh coloration that varies from pink in smaller fish to
deeper red in larger fish. Larger fish typically have a higher fat content than smaller fish, and this is a
desirable attribute for raw fish products, as well as for broiling.
Fresh yellowfin undergoes oxidation of pigmented protein when exposed to air, so exposed flesh
changes from a red to a brown color in a matter of days. For this reason, yellowfin is usually not
loined or filleted until shortly before use.
Preparations:
Yellowfin tuna is widely used as raw fish dishes, especially sashimi. This fish is also
excellent for grilling and has become very popular in “blackened” fish preparations featured in Cajun
cuisine. With its mild flavor and firm texture, yellowfin adapts well to numerous applications.