Fulton's Finest Wild Ahi Tuna Steak - 1ct
The firm, meaty texture and rich, distinctive flavor of fresh Ahi Tuna make it one of the most popular seafood choices around the globe. Ahi is a Hawaiian term that refers to both Yellowfin and Bigeye Tuna. While technically different species, the two can be difficult to tell apart in terms of taste and appearance. As a result, our expert fishmongers look for and select the best quality product available each evening. Some differences you may notice are that Yellowfin may be a lighter red color, a bit firmer, and milder. Bigeye have a higher fat content.
Regardless of whether it's yellowfin, bigeye, or bluefin, #1 tuna must exhibit high fat. The presence of fat will appear as marbling in the meat and near the skin. The texture will have a sticky feel to it, and the color should be red, shiny, and translucent. This is the best grade for all raw applications - sushi, sashimi, crudo, etc. Please reference our FAQ regarding the consumption of raw seafood.
- #1 Grade Tuna Steak
Description
The firm, meaty texture and rich, distinctive flavor of fresh Ahi Tuna make it one of the most popular seafood choices around the globe. Ahi is a Hawaiian term that refers to both Yellowfin and Bigeye Tuna. While technically different species, the two can be difficult to tell apart in terms of taste and appearance. As a result, our expert fishmongers look for and select the best quality product available each evening. Some differences you may notice are that Yellowfin may be a lighter red color, a bit firmer, and milder. Bigeye have a higher fat content.
Regardless of whether it's yellowfin, bigeye, or bluefin, #1 tuna must exhibit high fat. The presence of fat will appear as marbling in the meat and near the skin. The texture will have a sticky feel to it, and the color should be red, shiny, and translucent. This is the best grade for all raw applications - sushi, sashimi, crudo, etc. Please reference our FAQ regarding the consumption of raw seafood.
- #1 Grade Tuna Steak
