Scientific Name : Thunnus albacares
Fresh Yellow Fin Tuna is graded based on color, fat content, and texture. Frozen Yellow Fin Tuna is often treated with carbon monoxide or a tasteless smoke to maintain a red color. Longline caught fish can sometimes struggle on the line and will work up a heat, which literally cooks the fish from the inside. Additionally, sometime white puss pockets will develop in the meat, which degrade the firmness and texture of the product. This is called, “sashi,” which translates from the Japanese word for, “hole.” Each fish is graded with a core sample and tail cut to help determine quality.
Industry Sizing & Grading
COURTESY OF ProFish Seafood matt berrie grades incoming tuna using professional metrics
Expected Fillet Yield
From H&G:
- To Skin-On, Untrimmed Loins: 70%
- To Skin-Off, Bloodline Removed Loins: 55%
- To Skin-Off Steak: 50%
- To Sashimi: 35%
*Yield varies according to a number of factors including: size of fish, season, sex, and the skill of your fishmonger.
Courtesy of Chef’s Resources and Pacific Seafood, professional fishmonger Rene is going to give a demo on how to [cut] a whole Yellow Fin Tuna into 4 loins.
Credit to Madelyn Kearns & Seafoodsource.com
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