By Topic. Yellowfin Tuna. Attributes Firm, light meat with full flavor. Lean fish. Substitutes Swordfish, mahi-mahi, king mackerel. Buying, Storage and Handling Remember to purchase seafood last and keep it cold during the trip home. Fresh whole fish should have: A shiny surface with tightly adhering scales.
Gills that are deep red or pink and are free of slime, mucus and off-odor. Clean shiny belly cavity with no cuts or protruding bones. A mild aroma, similar to the ocean. Fresh steaks, fillets and loins should have: A translucent look. Flesh that is firm and not separating.
A mild odor, similar to the ocean. No discoloration. Packaging that keeps them from being bent in an unnatural position. Preparation Keep raw and cooked seafood separate to prevent bacterial cross-contamination. It is during the summer months when the schools of tuna venture into the Bay of Biscay our fishermen catch them one by one using traditional methods that are selective and environmentally friendly.
This exquisite handling of the tuna guarantees its quality and freshness which does not happen with other less selective fishing methods. During the summer you can find fresh white tuna at our markets. Being that it is a highly perishable product, it must be surrounded by ice in order to prevent bacteria growth and spoilage. Once purchased, it must be kept refrigerated, perfectly clean, and be consumed within 48 hours of purchase.
It is recommended that you vacuum pack it first or cover it with plastic film to keep it from drying out and transmitting odors. It will keep in good condition for about three months.
The most sought after canned products contain olive oil because of the flavor it adds and its renowned nutritional properties. The most common form of packaging is in a can, however it is becoming more and more common to package it in glass jars.
They have been filled manually, one by one , and are sold for the highest prices on the market. Bonito del Norte white tuna is an oily fish whose nutritional composition is similar to that of the common tuna:. Yellowfin Tuna has a fusiform body, more stylish than other tunas.
Both the head and his eyes are small, the second dorsal and anal fins are the longest of all the tuna, while larger reach maturity. It is a type of tuna found in open waters of tropical and subtropical seas around the world, ie their usual habitat is the warm, still the tropical tuna species. The Yellowfin Tuna is caught by tuna vessels have the latest fishing and conservation technologies to the product arrives in immaculate quality.
They use techniques purse seine fishing method through which the By-catch or bycatch of other species represents only 0. The Yellowfin Tuna, like the White Tuna is an oily fish like protein, although it is a little greasy.
Also resemble the content of water-soluble vitamins and minerals from group B, but the tuna contains more fat-soluble vitamins A and D. Visit our recipe section and discover the variety of healthy dishes you can cook with them.
As every April, the Cantabrian anchovy Engraulis Encrasicolus approaches our coasts in order to complete its reproductive cycle. Chelsea Hall has been writing professionally since She was the food editor of a Holland, Mich. Ahi Ahi is a species of tuna and is divided into two different types: yellowfin and bigeye. Yellowfin The dorsal, anal and finlet fins on a yellowfin tuna are yellow, which is where it gets its name.
Bigeye Bigeye tuna is also found in tropical and subtropical ocean waters and is popular in Hawaii for eating and sport fishing. Nutrition Ahi is considered a healthy seafood because it's extremely lean. Alaskan Vs. Atlantic Salmon. Introduction: Yellowfin, as its name implies, is distinguished from other tunas by a long, bright-yellow dorsal fin and a yellow strip down its side. Product Profile: Yellowfin tuna has a mild, meaty flavor — similar, some say, to swordfish. The meat is bright red in its raw state but, when cooked, turns brown to grayish-tan, firm and moist, with large flakes.
Yellowfin is also served raw as sashimi and in sushi. Canned product light-meat tuna is a bit darker than canned albacore and is often blended with skipjack tuna.
Look for tuna meat with a glistening, wet look. The ideal is bright translucent red. Fat is desirable, as more fat means more flavor. The tuna needs little flavor enhancement; just brush with olive oil and sprinkle with seasoning. For a milder taste, remove the dark lateral line from the meat.
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