Fresh Yellow Fin Tuna Fillet

TASTING NOTES FROM THE CURATOR

This Fresh Yellowfin Tuna Fillet is from the Atlantic North Seas, and has a beautifully deep red flesh when raw. This is sashimi-grade, so it is very high quality, and perfectly safe to eat raw. It has a very firm texture, with medium-mild flavor, and a high fat content.

PREPARATION AND PAIRINGS

Also referred to as “ahi” tuna (along with Bigeye tuna), the Yellowfin Tuna Fillet is fresh and great to eat raw. Have it as sashimi, sushi, or in your poke bowls. It’s also brilliant seared or grilled, drizzled with some delicious ponzu sauce.

BIG, FAST, AND STRONG

Tuna, unlike other fish, are “warm-blooded,” and this makes it easier for them to use their large and strong muscles quicker, allowing them to attack their prey and escape their predators. Yellowfin tuna like to inhabit surface waters, but they can still dive to depths of over 3,000 feet. They are also exceptionally good swimmers, and can travel great speeds and large distances. In fact, they’re known to travel across entire oceans throughout their life.

Storage Instructions

Fresh fish will arrive to you in designated Styrofoam boxes with shaved ice. Kindly store in your fridge as soon as received.

For the best flavor and quality, fish should be prepared for eating the same day it is brought home, but it can be stored for two to three days in a refrigerator at a cool 4°C. You can store fish fillets in airtight bags in the freezer for up to a month. Cooked leftovers should be cooled and refrigerated as soon as possible and consumed within three days.