Everything Nut Crumbs Seared Ahi Tuna
Sometimes the most delicious recipes use the simplest ingredients. This is one of them. Featuring Everything Nut Crumbs – a nut-based bread crumb alternative – and
Search Results for: ahi tuna
Ahi, Wild Pacific Sushi Grade Tuna
Ahi is beloved by chefs around the world for its firm flesh and signature color that ranges from pink to deep cherry red. Graded in house by our tuna experts, this premium quality wild catch is ideal for sashimi, sushi maguro and other raw presentations such as poke. It also makes a stunning entrée 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.
The Fisheries
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.
Albacore/Tombo, Wild SoCal Sushi Grade Tuna
Albacore (Thunnus alaunga) is the only tuna species which may be marketed as “white meat tuna” in the U.S. When prepared for sushi, it is known as shiro maguro.
Generally, albacore offers a rich yet mild flavor profile and desirable texture that’s firm like other tunas but less so than Ahi. Caught off the coast of Southern California, our local albacore are less fatty than cold water Pacific Northwest albacore. Flavor and texture-wise, they fall somewhere between Pacific Northwest albacore and albacore found throughout the South Pacific, which is leaner and more commonly referred to as tombo.
Depending on fat content, the color of our local catch ranges from a whitish pink-peach to deeper pinkish-red. Suitable for a variety of preparation methods both cooked and raw, it’s an excellent choice for sushi, crudo, confit or searing in a skillet or on the grill.
Sustainability
U.S. wild-caught Pacific albacore tuna is considered by NOAA to be a smart seafood choice because it is sustainably managed and responsibly harvested under U.S. regulations.
Tuna Nachos
Score major points on Super Bowl Sunday or any other game day with this crowd-pleasing spin on nachos!
Spicy Tuna Crispy Eggplant Bites
Eggplant becomes meltingly tender when fried. When combined with spicy bluefin tuna and eel sauce? Pure umami!
Yellowtail vs Yellowfin Tuna
Yellowtail and yellowfin often get confused. In this post we’ll explain the difference between yellowtail vs yellowfin tuna… The seafood industry has long been challenged
Tuna
TUNA “I had 16 pounds of Tuna and Halibut FedEx overnight for a weekend family party. I will never buy my fish anywhere else from
Yellowfin Saku, Sashimi Grade Ahi
In Japan the term saku means block. Saku is commonly served as maguro in sushi bars. Because of its uniformity, yellowfin saku is often preferred by Japanese chefs for sashimi and other sliced presentations.
Ideal for making ahi sushi or for pan searing, our premium yellowfin saku is boneless and skinless with blood line removed. It has been super-frozen at -40 degrees Celsius in under an hour to eliminate deterioration of the cells in the meat. The result is a noticeably firmer texture. It has also been treated with carbon monoxide (CO) for color enhancement.
This wild product originates in Asia and is provided by Krimson, a brand known by chefs for consistent quality and exact portions. Frozen/vacuum packed pieces are approximately 10 oz each.
Albacore, Wild PNW Sashimi Grade Tuna (Shiro Maguro)
Albacore (Thunnus alaunga) is the only tuna species which may be marketed as “white meat tuna” in the U.S. When prepared for sushi, it is known as shiro maguro.
Albacore offers a rich yet mild flavor profile and desirable texture that’s firm like other tunas but less so than Ahi. Harvested from the cold waters of the Pacific Northwest, this albacore boasts a higher fat content than Ahi or our local albacore/tombo. Its richer taste and melt-in-your mouth texture that makes it an excellent less expensive alternative to bluefin toro.
Suitable for a variety of preparation methods both cooked and raw, this catch is idea for sashimi, sushi, crudo, confit or searing in a skillet or on the grill. When cooked, its pink meat turns white and provides dense texture with large, moist flakes.
Please note that this product is sold by the piece and each piece is approximately 1.1 lbs.
The Fishery
Our sashimi grade albacore is harvested from the U.S. Northern Pacific at “the cold-water edge,” where the warm tropical water meets cold arctic currents. “Surface Catch” out of these areas produces some of the highest oil content albacore tuna in the world. Fish are brought aboard the vessel live, immediately bled and Frozen at Sea (FAS) by being placed in blast freezers within minutes of being caught. In the blast, heat is quickly extracted, and the core temperature of the whole fish is pulled down to a minimum of – 20° F. Stringent handling and rapid freezing guarantee this product is of the highest sashimi-grade quality.
Sustainability
This particular sashimi grade Pacific albacore is certified to the MSC Fisheries Standard, a science-based set of requirements for sustainable fishing.
Ahi Poke Chunks
Poke, which means “to cut into pieces,” is as culturally significant to Hawaii as hamburgers are to the mainland. Dating back to the islands’ first Polynesian settlers, the dish combined chunks of reef fish, seaweed, kukui nuts and salt. As modern fishing techniques emerged, Ahi replaced reef fish and today remains the preference for most variations of poke.
Our proton-frozen poke chunks originate from U.S. wild-caught Pacific bigeye and yellowfin, both known as Ahi. They offer firm texture, mild flavor and well-balanced fat content. Depending on the size of the fish, flesh color may range from pink to deep cherry red. Hand cut in house, our poke chunks are irregular-shaped portions that we vacuum seal and proton freeze in 1-lb packs. They are ideal for poke as well as tuna stacks, tuna tartare, ceviche, seafood salads and more – just cut them to the size you prefer!
What is Proton-Frozen?
Proton-freezing is a quick-freeze technology that combines evenly distributed electromagnetic waves and cold air to reduce ice crystal formation and cell membrane damage. As a result, taste and texture are preserved naturally, without any additives or chemicals. Color is also comparable to fresh if fish is properly stored and defrosted*.
*Certain species, like tuna, naturally turn brown once exposed to air or if stored in a traditional freezer. Proton freezing technology slows this process but does not prevent it. For best results, we recommend placing proton frozen tuna in the coldest part of your freezer and storing for no more than 7 days. When ready to eat, slowly defrost in refrigerator and consume within same 24 hours.
