In the Hawaiian language, “Ahi” refers to two highly migratory, fast-growing tuna species, the yellowfin and the bigeye. The bigeye (Thunnus obesus) is distinguishable by its plump body, larger head and unusually large eyes. Bigeye are found in the subtropical and tropical areas of the Atlantic (but not in the Mediterranean), Indian and Pacific Oceans. Generally larger than yellowfin and smaller than bluefin, bigeye can reach about 6.5 feet in length and up to 400 pounds.
All tuna is graded by color and presentation. Regionally you’re likely to see grade differences from one distributor to another. The professional grading process is subjective and there are no industry standards. This is why it is important to develop a relationship with a supplier you trust who maintains high and consistent standards when it comes to grading tuna.
Bigeye provides a firm texture, mild to moderate flavor and high oil content, though lower than bluefin. Its flesh ranges from pink in small fish to deep cherry red in larger fish. Larger bigeye are likely to boast a higher fat content. This fish is often served as sushi and sashimi and is also excellent when grilled, broiled or pan seared. It stands up to a variety of seasonings, including blackening.
Year Round, peaking in fall
Primary Product FormsH&G, Loins
Long Line, Troll
Harvest Area:Eastern Pacific Ocean
Average (Click for more info)
Mild to moderate
Spicy Tuna Roll
Makes 4 rolls (24 pieces)