The availability of ahi tuna has increased as a result of the expansion of the harvest range of the long-line fleets out of Hawaii and the South Pacific. Ahi tuna is flown in directly to us on a daily basis. The average serving size of an ahi steak is one half pound. Ahi steaks are usually sliced thinly, but can be served whole or cubed depending on the preparation. If eaten as sushi, the serving size can be reduced. This rich and delicately full-flavored hearty fish is a heavy hitter, but not in fat and cholesterol. A 3.5 oz portion contains 108 calories, 1 gram of fat, 43 grams of cholesterol, 24 grams of protein, 32 mg sodium and .21 grams of omega-3 fatty acids. “Ahi” refers to the yellowfin, bluefin and big eye tuna. All our tuna is long-line harvested in the pristine waters of Hawaii and the South Pacific and is flown to us directly on a daily basis. Our ahi is caught at anywhere between 3 and 250 fathoms and ranges in size between 30 and 200 pounds. We typically only sell the larger fish as they are preferred for their higher oil content;

and these fish are steaked at 1½ inches in thickness. Pepper Seared Ahi with Brandied Brown SauceSeared Ahi Tuna Pepper SteaksWhere To Try Poke, a Hawaiian Fish Favorite, in Las Vegas Some of the lightest new fare in Las Vegas hails from the Pacific Rim and delivers that injection of summer. Meet ahi poke, which rhymes with OK, the Hawaiian word that means "to slice or to cut." These little morsels are normally created with sushi grade yellowfin tuna, but other variations feature raw salmon and other forms of seafood or shellfish as well. Look for this raw salad mixed together in a bowl with Hawaiian favorites such as macadamia nuts, drizzled with sesame and mixed in with seaweed and rice or soba noodles. Here, a look at eight places in Las Vegas with poke on the menu. All restaurants are listed in alphabetical order. Drop it in the comments, start a forum post showing your love or hit up the tipline. 1 808 Hawaii Mixed Plate This establishment has been serving diners authentic Hawaiian food for more than six years, with options such as garlic chicken with miso mayonnaise and spam musubi.

Their spicy ahi poke rice bowl does not disappoint, offering customers a choice of grilled, broiled or pan-fried ahi, garlic or furikake style, topped with tartar or soy wasabi sauce. 2 Fish N Bowl With no red meat or poultry items on their menu, Fish N Bowl is for the seafood lovers, offering items such as sushi, salads, rice bowls and poke tacos. Customers can choose between six variations of poke tacos such as the ono koke tacos, garnished with red onion, cilantro, tomatoes, jalapeño, sweet mini chili, lime juice, chipotle mayo or the yellowtail poke tacos, topped with sweet wasabi mayonnaise, red and green onions and black tobiko, all served in fried wanton skins. Island Flavor offers three different types of poke dishes, but prices vary as the poke is assessed at market price. Diners can choose between the fried ahi poke, freshly chopped ahi poke, with customizable options of shoyu, sesame or furikake style, or the fried poke salad, a combination of sweet potatoes, cucumbers, tomatoes and poke served on a bed of greens, topped with sesame dressing.

4 Makai Pacific Island Grill Opening in January 2016, the Lawther brothers wanted to bring traditional Hawaiian food to Las Vegas. One of Makai’s most popular menu selections is their ahi tuna poke, served seared or raw, and can be ordered a la carte per pound or as a full plate option with rice and side choices such as garlic edamame or sweet corn.sushi online kassel 5 Poke Express at Island Sushi & Grillsushi grade fish market los angeles Poke Express at Island Sushi & Grille is a combination restaurant, serving fresh sushi, Japanese food, grilled plated lunch and even hosts its own bakery. games online sushi no sukiPatrons can choose between several different types of poke including Furikake ahi poke, salmon poke with special sauce or Kim Chee Mussel poke. jiro dreams of sushi kino

Among the most celebrated poke choices? The “808” Salad with ahi poke and poke sauce on top of chopped romaine lettuce and the spicy ahi poke with masago and mayonnaise. Master chef Roy Yamaguchi first established this restaurant in Honolulu, Hawaii, more than 20 years ago. Now, there are several locations across the country, even in Guam. sushi grade fish campaignAt the Las Vegas location, be sure to order the Hawaiian-style ahi poke, created with fresh Ahni, Shoyu, Rayu, Inamona Nuts, Wakame salad and sea salt.yao sushi online This brand new establishment serves a variety of raw fish, with selections of yellowfin tuna,shrimp, salmon, octopus, scallops or tofu. sushi making kit vancouverChoose a base of rice, soba noodles or kale, and top it off an assortment of sauces and garnishes.

Although known primarily for their extensive beer selections, Yard House delivers delicious poke. At the Town Square location, the ahi poke bowl is comprised of marinated raw ahi, avocado, macadamia nuts, carrots, daikon radishes and crispy wontons, and the Poke Stack features marinated raw ahi, avocado and wasabi soy sauce topped on crunchy wontons. Both are must tries. Your Guide to Eight Special Dinners in Las Vegas The 38 Essential Las Vegas Restaurants, Winter 2017 Where To Find Gluten-Free Dishes in Las Vegas Get Healthy at These 12 Great Juice Bars in Las Vegas Fish and tall tales have always gone hand in hand, so it's no surprise that the world of sushi has developed its own set of myths, exaggerations, and bold-faced lies. To help clear up some of the fishiness behind Japan's most famous culinary export, we consulted with Dave Lowry, author of The Connoisseur's Guide to Sushi, about everything from its history as a street food to whether it's okay to eat sushi on a Monday.

Read on to learn the difference between frozen fact and wild-caught fiction. The truth: “Most countries in Southeast Asia have some variation of this. It began as a way of preserving fish because vinegar worked as an antibiotic. Cooked rice and vinegar were packed around fresh fish to preserve them.” The truth: “When sushi started out, it was street food, like a dirty-water dog in New York. There were little wheeled stalls where they'd cut the fish up. Now sushi is probably closer to stopping and getting a hot dog or hamburger. It's sort of a nice snack. It's casual food, but you don't want to overstate it and say it's fast food, because there are sushi bars in Japan where you're going to pay $500 for a meal.” The truth: “That's called ikizukuri. It's a different area of Japanese cuisine and not related to sushi at all.” The truth: “It was just not an occupation that women did; they didn't do a whole lot of cooking in public places. But now there are plenty of female chefs all over Japan.”

The truth: “Salmon was not considered a traditional sushi fish because it spoils really quickly. It only rose to prominence after refrigeration became widespread in Japan.” The truth: “In Japan, miso is usually what you eat for breakfast.” The truth: “Since sushi and sake are both made with rice, that's too much of the same thing. You usually pair it with beer or green tea; I can't recall seeing anyone eat sushi and sake in Japan.” The truth: “When you order noodles, you rub your chopsticks together to create a rough edge to pick up the noodles, not to get rid of splinters. If you did that in a place owned by a Japanese person, you'd insult them.” The truth: “We don't really know the etymology of the word sushi. It's written with characters that are there for the sound rather than what they mean. There's a lot of questions as to what the word actually means, but the idea that sushi means 'raw fish' is wrong. 'Su' is normally vinegar, and there's a lot of disagreement on 'shi.'”

The truth: “They're just basically saying it's fresh enough to eat raw. Is there some sort of special grade of fish that's suitable for sushi? It has to obviously be fresh enough, or presented in such a way that it doesn't have any bacterial growth. That's what constitutes sashimi-grade fish -- fish that is fresh enough that you can eat it raw.” The truth: “It's nonsense, sushi rice is just short-grain rice. There are better grains of rice -- they're polished more, and the grains are collected when they're fresher or with more water in them. But in Japan there's no such thing as sushi rice.” The truth: “Sushi is not about the topping. It isn't about the fish, that's completely secondary. It's about the quality of the rice. They inevitably write about all the toppings, but a sushi connoisseur cares about the rice. If the rice isn't right, it doesn't matter how fresh or special the fish is. American sushi chefs have a ways to go on that. Anybody can get really fresh fish these days if you're willing to pay for it, but it's the ability to manipulate the rice that makes the difference.”

The truth: “In the old days, maybe that was true because you got shipments on certain days. You weren't getting any shipments on Sunday, so therefore you'd be eating fish from the Friday before. But nowadays, given international trade, many restaurants are getting fish any day of the week.” The truth: “What's happening now is a lot of these fish that are harvested, they're freezing them on the boat. They're frozen hours or even minutes within getting caught. So most of the fish you're gonna get in a sushi place is frozen. Very, very few sushi restaurants in the states would sell tuna that would never have been frozen -- that would be pretty rare. Frankly, most people wouldn't like it. Freezing allows the meat to firm up and it tastes a little better. I've had completely fresh tuna and most Americans wouldn't like it; it has a strong gamey taste.” The truth: “Wild-caught fish are going to have greater variability [in quality]. What a salmon may be eating in one part of the world, it isn't eating in another.

There's a variability there. You don't have that in farmed fish -- you have a certain consistency. A lot of the tuna in a more affordable sushi place is farmed; more upscale restaurants offer wild- or line-caught. But a lot of stuff like abalone is going to be farmed either way." The truth: “That's not specifically a sushi thing, it's any fish. You wouldn't want to be eating any fish that has a possibility of mercury contamination. Given where they are in the food chain, some fish have more mercury. Tuna are eating a lot of smaller fish -- those smaller fish eat plankton, [and plankton live] where there's a lot of mercury in the water. You wouldn't have to worry about that issue with regards to most sushi fish.” The truth: “This probably isn't a significant worry. There are certain bacteria that can get into fish, but there's a very small chance [of that happening].” The truth: “It has some toxins in the liver, so it has to be cleaned very carefully. If that liver sack is compromised it's a very powerful neurotoxin.