Ahi is beloved by chefs around the world for its firm flesh and signature color that ranges from pink to deep cherry red. This premium #1 grade tuna is ideal for sashimi, sushi maguro
and other raw applications such as poke. It also makes a stunning entree when seared rare to medium rare and can withstand a variety of seasonings including blackening spice.
When you order this fresh, wild, sashimi grade Ahi, you will receive either bigeye or yellowfin depending on availability. We remove most of the bloodline, but some bloodline will still be present. Fish is skin on.
We receive much of our wild bigeye and yellowfin from U.S. vessels that fish the Eastern Pacific between California and Hawaii. Both species in this region are considered a Smart Seafood Choice by NOAA and rated a Good Alternative by Seafood Watch due to being sustainably managed and responsibly harvested under the strictest U.S. regulations. We also receive yellowfin from the Eastern Pacific off Central America. Yellowfin in this region are managed by the Inter-American Tropical Tuna Commission (IATTC), the governing body responsible for the conservation and management of tuna and other marine resources in the eastern Pacific Ocean. Additionally we receive yellowfin tuna from the Central Pacific off Tahiti.
Did You Know?
In the Hawaiian language, both yellowfin and bigeye are also known as ahi. The term translates to “fire” and originates from a time when the islanders harvested yellowfin from outrigger canoes. The handlines would go over the edge of the boats so fast that they smoked and left burn marks. There is a difference in the flavor between the two species, but it’s so slight that most people can’t taste it.