Tuna – Yellowfin

Thunnus Albacares

Market Name(s): Yellowfin Ahi

Primary Source(s): Hawaii, Philippines, South China Sea

Season: Year Round

Yellowfin, or Ahi, Tuna is something that we source on a daily basis.

Due to the delicate nature of its meat, we keep our tuna moving in and out. Our trucks are at the airport every morning to pick up product so we can get it out to our customers that same day.

We work closely with our suppliers and buy #1 grade product. Our buyers are sent pictures that show the color and fat content of the fish before it is even flown to us.

Hand Line


Yellowfin tuna caught in the Western and Central Pacific with handlines, hand-operated pole-and-lines or trolling lines is a "Best Choice." The stocks are overfished globally except in the Western and Central Pacific, and no other species of concern are caught in these fisheries.

Yellowfin tuna caught in U.S. waters; internationally with hand-operated pole-and-lines, trolling lines or non-FAD purse seines; and in the Eastern Pacific with dolphin set purse seines is a "Good Alternative." While overfishing isn’t occurring in the Pacific or Atlantic, yellowfin tuna are undergoing overfishing in the Indian Ocean. The catch of at-risk or depleted species in some fisheries is a moderate to high concern. In the Eastern Pacific dolphin set purse seine fishery, there are concerns about non-lethal effects on dolphins. Yellowfin tuna caught in the Indian Ocean with hand-operated pole-and-lines or trolling lines is a "Good Alternative" rather than an "Avoid" because these fishing methods have low bycatch.

Yellowfin tuna caught internationally with drifting longlines or floating object purse seines (FAD) is on the "Avoid" list. These fisheries catch at-risk or depleted species and other tunas from depleted stocks. In addition, the management measures to reduce the catch of endangered, threatened or overfished species are rated ineffective in these international fisheries.

Yellowfin tuna has a mild and meaty flavor. The meat is red in its raw state but, when cooked, turns to a brownish-gray. It should stay firm and moist, with large flakes.

Yellowfin is also served raw as sashimi and in sushi.