YELLOWFIN TUNA

Thunnus albacares

FAO area

34 – 51 – 57

Dimensions

40cm / 2m

Weight

6.4Kg / 150kg

Nursing seasons

12 months

Yellowfin tuna is a tuna species found in pelagic waters of tropical and subtropical oceans worldwide.

It has a dark blue back and silvery white belly.

The dorsal fin is bright yellow, giving this fish its common name.

It has deep red, compact flesh.
Yellowfish tuna is usually eaten raw, especially in sushi or sashimi.
It’s also excellent roasted.

SALES FOTMATS

Belly / Belly steak

STOMACH

Located in the lower part of the fish, in the area near the head. This is the fattiest cut of the specimen.
 

IDEAL FOR

Great for stewing, saucy dishes or grilling.

Loin

THE NOBLE CUT

Being smaller than the Bluefin, the captured specimens do not contain as much fat.
Its flesh is deep red, visually very attractive.  
 

IDEAL FOR

Perfect for preparations such as tuna tartare, ceviche, makis or tatakis, grilled or grilled.

H & G (headless and gutted)

H&G PIECE

It is served in H & G (Headed & Gutted) piece, without head and without viscera. It allows cutting to the customer's taste, being a very optimal option economically speaking.
Once the specimen is captured, it is determined, depending on the color of its meat, if it is Grade A sashimi or Grade B (for stews etc...)
In this case, Arrom Barcelona only markets and distributes Grade A Yellowfin tuna to its customers.