Physical
characteristics: Physical characteristics: The Yellowfin
tuna is a versatile fish which is consumed raw, cooked,
smoked and canned. It is a prized species for the Sashimi
market. The Yellowfin Tuna gets its name from the bright
yellow dorsal and anal fins. It is blue-black above turning
to a silvery white at its belly. The average size of Yellowfin
is between 20 and 100 lbs. but can reach up to 300 lbs.
The meat color ranges from a dark ruby red to bright red
but becomes ivory white to tan when cooked. |
Major
catch areas: The primary catching areas for the canning
market include the Western Pacific and the Indian Ocean.
Yellowfin Albacore are found in most of the world ocean's
temperate (warmer) waters, including the eastern and western
Pacific Ocean and in the Atlantic Ocean as far north as
the Bay of Biscay. It is a migratory species roaming the
tropical and temperate waters of the world. Due to its extensive
migration habits it is sometimes known as the "fish without
a country". Yellowfin is the most abundant tuna second only
to Skipjack tuna. Most fresh production comes from the west
coast, the Gulf of Mexico, Hawaii and Ecuador. Frozen production
for loins is mainly from Indonesia while the frozen for
the canned market is mostly from the Western Pacific and
the Indian Ocean. |
Seasonality:
Product is available year-round. |
Harvest
method: Product for the fresh market is caught primarily
by long line and some small amounts are caught by hand line.
Frozen Yellowfin is caught by a combination of purse seine
and long-line. The primary catch method of Yellowfin is
purse seining which almost exclusively goes to the world's
canning market. All product is harvested in methods which
do not harm dolphins. |
| Product forms: |
Fresh:
Most fresh product is sold as head and gutted (H&G) or skinless,
boneless loins. |
Frozen:
Bulk product is sold as skinless, boneless, dark meat removed
loins (i.e. one quarter of the fish) in 5-12 lbs. and 12
lbs. up loins packed in 50-65 random weight cartons. |
Value-added:
Frozen skinless, boneless, dark-meat removed steaks come
in 4,6,8 and 10 oz. sizes with a variance of one ounce.
Most common are steaks, packed in vacuum pouches or the
steaks can be in an IQF bulk pack with the same grading
as above. |
Flavor/texture
profile: Yellowfin meat is a firm meat with a mild flavor
easily adapting to many cooking methods and styles. |
Notes: The Yellowfin Tuna, if not frozen
at minus 40 degrees centigrade or colder, will begin to turn reddish
brown over a short period of time. This color change will not
effect the quality of the meat and after cooking will be virtually
indistinguishable from meat which is cooked from fresh tuna with
a red meat color. We would like to caution you that we cannot
100% guarantee that the loins are 100% boneless as the tuna is
maintained in the frozen state throughout processing which makes
it very difficult to remove all the bones. Chefs thawing and cooking
the product will be able to detect and remove the bones very easily.
|
|
Nutritional Facts
| Calories |
108 |
|
|
| Fat calories |
9 |
|
|
| Total
fat |
1
g |
|
|
| Saturated
fat |
0.2
g |
|
|
| Cholesterol |
45
mg |
|
|
| Sodium |
37
mg |
|
|
| Potassium |
--- |
|
|
| Protein |
23.4
g |
|
|
| Iron |
0.7
mg |
|
|
| Serving
Size |
100g./3.5oz.
(raw) |
|
|
|
