Tuna is one of the most consumed fish in the United States, and for good reason. Its unique flavor and versatility have made it a favorite among home cooks and chefs alike.
But not all tunas are created equal. You can catch, process, and sell tuna in a number of different ways. There are also various grades and types of tuna. Robert DiGregorio, aka Bobby Tuna, is our Head of Quality Control. He is a well-known tuna expert and the author of Tuna Grading and Evaluation. Mr. DiGregorio is the best person to talk to us about the different kinds of tuna. Tuna himself?.
Ahi is the Hawaiian name for two different species of tuna – yellowfin tuna and bigeye tuna. While they may look similar yellowfin and bigeye tuna have some key differences.
Overview of Ahi
The term “ahi” comes from the Hawaiian language and literally means “fire” or “heat”. This name refers to the fight these powerful fish put up when caught by traditional Hawaiian fishermen, causing their fishing lines to sizzle.
In Hawaii, ahi is a prized and iconic fish, important both culturally and as a commercial seafood. Fresh ahi is highly valued for its use in Hawaiian raw fish dishes like poke and sashimi. Ahi is also popular for grilling, searing, and other cooking methods.
So when you see ahi on a menu or at a fish market, it generally refers to one of two tuna species – yellowfin tuna or bigeye tuna These are the key differences
Yellowfin Tuna
- Scientific Name: Thunnus albacares
- Also called: ahi, yellowfin, kihada
- Identifying features: metallic blue-black back, yellow second dorsal and anal fins
- Meat color: pink to deep red
- Texture: firm, steak-like
- Flavor: mild, versatile
Bigeye Tuna
- Scientific Name: Thunnus obesus
- Also called: ahi, bigeye tuna
- Identifying features: large eyes, rounder body, metallic blue-black back
- Meat color: deep red
- Texture: firm, fatty
- Flavor: rich, meaty
So in essence, when you order ahi, you’ll most likely be getting either yellowfin or bigeye tuna. Let’s look more closely at how to tell these two popular fish apart.
How to Distinguish Yellowfin vs. Bigeye Tuna
Yellowfin and bigeye tuna have some overlapping features, but there are a few key physical differences to look for:
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Eyes – As the name suggests, bigeye tuna have noticeably large, round eyes compared to yellowfin tuna.
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Body shape – Bigeye tuna have a stouter, rounder body profile versus the more streamlined shape of yellowfin.
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Dorsal fins – Yellowfin tuna have longer, curvier dorsal (back) and anal fins with bright yellow finlets. Bigeye fins are shorter and straighter in comparison.
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Tail fins – The tail fins are also more yellow on yellowfin tuna versus dark on bigeye.
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Back color – Both have a metallic dark blue or blue-green back, making color alone an unreliable indicator.
Comparing Yellowfin vs. Bigeye Meat
The meat or flesh of yellowfin and bigeye tuna also shows some variation:
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Color – Yellowfin has a pink to deep red color while bigeye is a deeper, darker red throughout.
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Fat content – Bigeye tuna tend to have more fat marbling compared to the leaner texture of yellowfin.
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Flavor – The extra fat gives bigeye a richer, beefier flavor than milder yellowfin.
Because of its lush fat content, bigeye tuna is often considered more desirable for sashimi and other raw preparations. But both fish make phenomenal sushi, poke, carpaccio, and grilled or seared entrees. Yellowfin offers great versatility at a slightly lower price point.
Where is Ahi Caught?
The Hawaiian Islands are renowned as an ideal environment for catching premium ahi tuna. Clean, deep ocean waters and optimal temperatures allow both yellowfin and bigeye tuna to thrive.
Hawaii’s tuna fisheries primarily use deep-set longlines to catch tuna species like ahi. This strict regulation ensures complete traceability and sustainability. Other pole and line vessels and some trolling and handlining methods also catch smaller volumes of ahi.
Unlike some imported tuna that is frozen or treated with carbon monoxide, fresh Hawaiian ahi is bled, iced, and delivered dockside all within hours of capture. This exceptional quality handling allows it to meet the demanding standards for high-end sashimi and sushi.
Ahi Tuna Sustainability
Both yellowfin and bigeye tuna are considered sustainable seafood choices when sourced from well-managed fisheries like Hawaii. According to Seafood Watch, yellowfin and bigeye from Hawaii are rated as “Best Choice” options.
The Hawaii longline fishery is a global leader in responsible practices. Their use of circle hooks, strict caps on catch, and 100% observer coverage minimizes bycatch and ensures a neglible impact on populations and the wider marine ecosystem.
By choosing freshly caught Hawaiian ahi, you can enjoy delicious tuna while supporting the ongoing sustainability of these iconic fish.
Popular Ways to Eat Ahi Tuna
The firm texture, mild flavor, and fatty richness of ahi tuna makes it incredibly versatile in the kitchen. Here are some of the most popular ways to enjoy fresh yellowfin and bigeye tuna:
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Sashimi – Thinly sliced raw ahi is delicious on its own or paired with soy sauce and wasabi. Bigeye’s fattier texture makes it a sashimi favorite.
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Poke – Cubed, marinated ahi is the star ingredient in traditional Hawaiian poke bowls. It’s also great over salad, rice, or noodles.
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Sushi – Fresh ahi is an iconic sushi fish. It can be used in nigiri sushi, maki rolls, and various sushi bowls.
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Seared – Quickly searing or “blackening” brings out ahi’s rich flavors. It’s easy to add global flavors with spice rubs or sauces.
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Grilled – Grilling over high heat imparts a delicious char while keeping the center rare. Yellowfin’s leanness makes it ideal for the grill.
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Baked/Broiled – Cooking low and slow in the oven or under the broiler melts the fat while keeping moistness. Bigeye’s extra fat content really shines.
No matter which preparation you choose, fresh Hawaiian ahi offers an amazing culinary experience with its gorgeous color, buttery texture, and versatility. Now that you know the key differences between yellowfin and bigeye tuna, you can select the perfect ahi for any dish.
The Takeaway on Ahi Tuna
To recap, ahi refers to two elite species of tuna – yellowfin and bigeye. While they share similarities, there are some distinctive differences:
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Yellowfin have a more streamlined shape, longer fins, yellow finlets, and leaner pink flesh.
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Bigeye feature enlarged eyes, stouter body, shorter fins, and deep red fatty flesh.
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Yellowfin has a milder taste and firmer texture making it more versatile.
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Bigeye is prized for its rich, tender meat perfect for sashimi.
No matter which type of ahi you choose, fresh Hawaiian tuna represents an amazing fusion of culinary excellence and responsible sourcing. With its buttery texture and versatile flavor, searing up a fresh ahi steak or dicing it for poke is an easy way to experience the aloha spirit at home.
What are the Differences Between Albacore, Yellowfin, Bigeye, and Bluefin Tuna?
The albacore tuna is usually light pink to dark pink, which makes it easy to tell it apart from other tunas. Not a lot of fat is in the meat, and this type of tuna usually costs less than others. In fact, albacore is the only tuna that can be truly called “white tuna”. Next time you see “white tuna” on a menu, ask to make sure it’s really albacore. Very often, a fish called escolar is used, and escolar can cause severe digestive problems. Albacore is also not graded like other tuna, but is sold just as other fish are sold. If it’s a high-quality product, it will command a higher price. Simple.
Yellowfin, bigeye, and bluefin tuna are scrutinized much more closely. Generally speaking, bigeye tuna tend to be fattier than yellowfin. Their color, again, generally speaking, may be a darker red as well. Yellowfin tuna can be a brighter, lighter color. Bluefin tuna are thought to be the best because their muscles can store a lot of fat, which makes the meat taste and feel better.
What is the Difference in Tuna Types?
First, the most widely consumed tuna in the United States is canned tuna. What canned tuna is, exactly, varies. Solid White and Chunk White are always albacore tuna, a very mild, firm, light-colored fish. Chunk Light is a mix of skipjack, yellowfin, and sometimes bigeye fish. It has a stronger flavor and is darker in color.
Interesting fact: Skipjack tuna makes up most of the tuna produced around the world, and most of it is canned and not sold fresh. Yellowfin accounts for 58% of the worldwide tuna catch, followed by bigeye (18%), albacore (17%), and bluefin (7%).
It can be harder to find fresh tuna, though, so let’s look at the different kinds of tuna. The tunas most commonly sold for loins and steaks are albacore, yellowfin, bigeye, and bluefin.
TYPES OF TUNA FISH
What is ahi tuna?
Ahi tuna, also known as bigeye tuna, is a species of tuna fish that belongs to the genus Thunnus of the family Scombridae. The scientific classification of ahi tuna is as follows: Ahi tuna is closely related to other species of tuna such as yellowfin tuna (Thunnus albacares) and bluefin tuna (Thunnus thynnus).
Are ‘Ahi and yellowfin tuna the same?
Yellowfin tuna have yellow striping down their bodies and bigeye tuna are more cold-water adapted. Now that we know that ‘ahi and yellowfin are the same, let’s take a closer look at the two tuna species within ‘ahi. These two species are the yellowfin and bigeye tuna. Yellowfin tuna are large tuna that are widely caught and sold around the world.
What is the scientific classification of ahi tuna?
The scientific classification of ahi tuna is as follows: Ahi tuna is closely related to other species of tuna such as yellowfin tuna (Thunnus albacares) and bluefin tuna (Thunnus thynnus). All of these species belong to the same genus, Thunnus, which includes several other species of tuna as well.
What do ahi tuna eat?
Ahi tuna, also known as bigeye tuna, have a similar diet to yellowfin tuna. They feed on a variety of prey, including pelagic crustaceans, squid, flying fish, sauries, and mackerel. However, ahi tuna tend to feed on larger prey than yellowfin tuna.