sushi grade ahi tuna
Fresh Yellowfin Tuna (Ahi) is a delicious fish which lends itself best to grilling or searing cooking applications. It is best served as sushi or cooked rare to medium-rare. Over-cooked tuna is “dog food”…tough and tasteless like eating cardboard. Yellowfin Tuna has a medium-mild flavor with very firm texture. Compared to other Tunas it is less flavorful than Bigeye but more flavorful than Albacore. The flesh is deep red while raw, is often used for sashimi, and is best not cooked well-done as it looses flavor and becomes like cardboard. Tuna Grading is as follows: No. 1 “Sashimi-grade” is the best, being the freshest and having the highest fat content. Sub-grades of No. 1 Sashimi include: #1++ (best), #1+, #1 No. 2 “Grill-grade” is next best. No. 3 and No. 4 are lesser quality.Note: Bigeye Tuna is also sometimes called Ahi, but the term usually applies to Yellowfin. Image from Wikipidia- licensing info Yellowfin Tuna have a distinctive yellow dorsal fin and yellow strip along its sides.
The second dorsal fin and the, as well as the finlets between those fins and the tail, are bright yellow, giving this fish its common name. The pectoral fins are also longer than the related bluefin tuna, but not as long as those of the albacore. The main body is very dark metallic blue, changing to silver on the belly, which has about 20 vertical lines. It can grow to 300 Lbs but average commercial size is 8-20 Lbs. Store fresh loins/steaks as close to 33° as possible to maintain highest quality and shelf life. Although ice can be used, the flesh should be tightly wrapped in plastic and placed in perforated pans. The flesh should never come in direct contact with ice or water as this will discolor the meat, leech the oil content, and decrease shelf-life. Tightly wrapping in plastic will also slow the natural oxidation of the meat color which fades from a bright color to a darker, more opaque color. Loins-Skin/On Bloodline-In (12 – 20 lb Avg.) Fresh seafood availability chart: green areas show peak availability, light green show limited availability, gray indicates not available fresh.
Yellowfin Tuna are found in warm waters all over the world. In US markets the best Yellowfin are harvested from southern California, Hawaii, Mexico, the Gulf of Mexico and Florida. Yellowfin Tuna, Thunnus albacares Ahi, Canned White Tuna, Maguro Wild – Handline, Pole, Troll
sushi delivery toronto roncesvalles US Atlantic & Pacific, Gulf of Mexico
where to buy sashimi nj Worldwide except US Atlantic & Pacific
jiro dreams of sushi australian release Wild – FAD Purse Seine Wild – Unassociated Purse Seine Atlantic, Eastern & Central Pacific, Indian Ocean Disclaimer: The sustainability info above is accurate to the best of our knowledge. However, each program randomly updates their information without our knowledge.
We therefore recommend that you verify the current of this information. = Best Choice/Recommended = Good Alternative = Avoid/Not Recommended based upon a 6 oz (171 grams) raw edible serving. * Calories/Calories from fat * Saturated fat grams more Yellowfin Tuna Ahi nutritionSashimi Grade Ahi Tuna (Yellowfin) Please note that your price is approximate and that the cuts will vary in size. The final price will be determined when you pick up your order. Wild Caught Pacific Yellowfin Tuna Great for Sashimi, Sushi, or Searing Each order will be packed on ice when you pick up You may order in .25 pound increments below and can specify cut instructions upon checkout Leave a comment or review here The day it was discovered that tuna may contain large amounts of mercury, tuna salad sandwiches became social pariahs. Experts advised women and children to limit tuna consumption, as mercury can build up in the blood and even cause brain damage.
In kids, high mercury levels can impair neurological development. You may unsubscribe at any time. But a study published in the journal Biological Letters finds that all tuna is not created equal. While most species contain dangerous levels of mercury, some have significantly lower amounts than others. Unfortunately, learning how to select the healthiest fish and avoid the unhealthiest can be difficult, thanks to strange, sometimes absent labeling on menus and packages. THE DETAILS: The study authors worked with The New York Times to collect tuna samples from 54 sushi restaurants and 15 grocery stores in New York, New Jersey, and Colorado. In total, they collected 100 samples. Using DNA tests, they identified the exact species of tuna and, because mercury content is usually lower in tuna with a high fat content and vice versa, classified them as either lean (akami) or fatty (toro). Finally, each sample was tested for mercury content. The highest levels of mercury were found in two species, bigeye and lean bluefin (bluefin akami), and the lowest levels were in yellowfin and fatty bluefin (bluefin toro).
Every sample contained mercury at levels above those designated as safe by the Environmental Protection Agency (EPA). The researchers also found higher mercury levels than have been reported by the Food and Drug Administration (FDA), and noted that tuna sold in restaurants contained higher levels than tuna bought in grocery stores. Most likely this is because sushi-grade tuna is leaner and comes from larger fish, note the researchers. Finally, 77 percent of the tuna that came from grocery stores was yellowfin, which has relatively low mercury levels. WHAT IT MEANS: Mercury-contaminated fish remains your primary source of exposure to this brain-damaging heavy metal, according to the EPA. And predatory fish like tuna, swordfish, and sharks contain the highest levels. Mercury does the most damage to women who are either breastfeeding, pregnant or of childbearing age, since the heavy metal can affect the developing brains of fetuses and infants. The EPA and Food and Drug Administration fish-consumption advisory stipulates that these women, and their children, should avoid entirely shark, swordfish, king mackerel, and tilefish, due to high mercury levels.
The advisory also says to eat no more than two meals a week of fish or shellfish with lower levels of mercury, such as shrimp or wild Alaskan salmon. Tuna falls between those two categories, but it’s tough to know what you're eating when restaurants and grocery stores don't always advertise what species of tuna is on the menu. To help you understand what you’re eating, here's a useful breakdown of tuna terminology, courtesy of the Monterey Bay Aquarium:Albacore tuna is one of the healthiest fish you can eat, provided it's caught in the U.S. or British Columbia. This tuna is caught when it's younger and therefore has had less time to build up high levels of mercury, but albacore imported from other countries is caught when it's older and thus contains more mercury. So location is key. Canned albacore is always labeled "chunk white." You can buy American and Canadian albacore tuna from online sources including Heritage Foods USA, Pacific Fleet, MaryLu Seafoods, Wild Planet, and Wild Pacific Seafood.
Unlike "chunk white," "chunk light" tuna is a blend of different species and often includes meat from high-mercury bigeye tuna, along with less-contaminated yellowfin. It's best to avoid chunk light tuna. Instead, stock up on cans of American and Canadian albacore."Chunk light" and "canned light" aren't same thing, either. The most common type of tuna sold as "canned light" is skipjack, which is sometimes referred to as yellowfin, and contains relatively low levels of mercury. However, according to the study, yellowfin samples still had enough mercury to make them unsafe for women and children. Again, best to avoid this type of tuna in favor of American and Canadian albacore.At a sushi restaurant or in the frozen fish section, tuna is often listed under market names that refer to cuts of meat, rather than species names. Thus, bigeye and yellowfin tuna can variously go by the names ahi, maguro, or toro. Bluefin tuna is often listed by its species name, but is also sold as kuromaguro, horse mackerel, atun de aleta azul, hon maguro, and toro.