In Japan the blood line is considered a delicacy, but it's very easy to remove if you don't want it. Tuna loin portions include a small portion of darker meat called the 'blood line,' which has a stronger, almost beef-like flavor. Sushi grade yellowfin is best served in homemade sushi (with vinegared sushi rice and possibly nori seaweed), thinly sliced as sashimi, or briefly seared in a hot pan to provide a flavorful crust and contrasting cooked & raw textures (aka tataki-style). These loins include a portion of the darker loin meat called the 'blood line.' The blood line has a stronger, almost beefy flavor and is considered a delicacy in Japan, but can be cut out very easily if desired.įor many applications, you'll probably want to remove the skin from the loin prior to cooking or serving it raw. Either grade can be cooked, but sushi grade loins have been selected for premium texture, appearance, and flavor when served raw or seared. They are available in sushi grade or the more affordable grill grade. Tuna loins are ready to slice into steaks or cut into sushi/sashimi portions.

Wild caught can sometimes mean that the fish are caught wild and then kept in fisheries until they are ready to harvest. The fishery is managed by the International Commission for the Conservation of Atlantic Tunas and the National Marine Fisheries Service. This Yellowfin tuna is wild caught by purse seine, hook and line, and long-line.

Yellowfin tuna is considered a more sustainable alternative to bluefin tuna. Yellowfin tuna (aka ahi tuna) is a delicious fish that can be enjoyed raw, seared, baked, broiled, or sautéed.

Hahi tuna comes from where