This is yellow fin tuna. When you eat tuna steak at American restaurants, it is yellow fin tuna. Japanese name is kihada, means yellow skin. I cannot show you a whole fish but kihada maguro has a yellow line on the body.

According to tuna commonsense, yellow fin is not great for sushi.
Of course number 1 is blue fin tuna and number 2 is big eye tuna.
But how often we can get blue fin tuna? Boston season is only 2 months. Big eye tuna is available most of the time but not always.
We need to carry yellow fin tuna sometimes. And the price is not cheap any more. Our buying price is only 10% lower than big eye tuna. It is good for marinated appetizers. There is no toro in yellow fin.

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