Yellowfin Tuna is a much leaner meat, with a milder and lighter flavour. Lacking the coveted fat content of Bluefin Tuna, Yellowfin Tuna is a much firmer meat. With bright red meat in its raw state, Yellowfin Tuna turns a brownish colour when cooked and offers a firm and moist meat with large flakes.
Big-eye is better than yellowfin, but bluefin is still king and has a more fragrant, complex taste and smooth mouth-feel. Both the lean and fatty taste amazing, but at a significantly higher price point. But big-eye is good enough for the semi-bluefin tuna duplicate at a lower price point, but still hard to find.
What is more expensive, yellowfin or bluefin tuna?
A: The rarer Bluefin often fetches a higher price, attributed to its demand in the sushi market and limited availability. Yellowfin, being more abundant, is comparatively pocket-friendly.
Bluefin Tuna (Thunnus thynnus): Often considered the most prestigious and sought-after tuna, especially in sushi and sashimi. Bluefin is known for its rich flavor, high-fat content, and buttery texture.
Bluefin are the largest, easily reaching 500 pounds while yellowfin usually grow to about half that size. By comparison, blackfin top out around 40 pounds and are the smallest tuna species. The appearance of these fish is also distinctively different.
Yellowfin vs. Bigeye vs. Bluefin Tuna – What’s the Difference? 🐟🔍
Can I eat yellowfin tuna raw?
Fish safe to eat raw
Tuna: Any sort of tuna, be it bluefin, yellowfin, skipjack, or albacore, can be eaten raw. It is one of the oldest ingredients used in sushi and is regarded by some as the icon of sushi and sashimi.
Among these, yellowfin and bigeye are large predatory fish with high levels of mercury (Boush and Thieleke, 1983; Kaneko and Ralston, 2007; Kojadinovic et al., 2006; Kraepiel et al., 2003; Ordiano-Flores et al., 2011), often exceeding the EPA consumption advisory limit of 0.3 μg/g wet weight (USEPA, 2010).
Because yellowtail and yellowfin tuna are completely different species, deciding which one is better is a matter of personal preference. Both have a delicious, moderate flavor. Yellowfin tuna is a bit firmer in texture, no matter if it's farmed or wild. Farmed yellowtail has a richer, buttery mouthfeel.
Salmon. There is no doubt that salmon is the most popular and best-tasting fish on this list. It is also a healthy fish. There is a discussion about whether wild or farmed salmon is the better choice.
Last month we saw the first fully licenced bluefin tuna caught on a commercial vessel in Newlyn. The landed fish weighed in at 245 kg and made a sale price of over £14 per kilo a whopping total of over £3400! However, tuna catching is highly regulated, and rightly so.
Bluefin Tuna is rich in essential nutrients, including vitamins B12, B6, and D, and minerals like selenium, phosphorus, and potassium. These nutrients play a role in energy production, immune function, and bone health, making Bluefin Tuna a great option for overall wellness.
Even after nearly 10 hours on the boat, dehydrating, the bluefin still weighed an astounding 1,496 pounds. This world record has remained unbroken for almost 40 years, and it may never be surpassed. Courtesy of IGFA / igfa.org.
“If you are looking to boost your omega-3 and vitamin D intake, salmon is a better choice, but if you want protein that is lower in overall calories, tuna is a better choice,” Carrie Gabriel, MS, RDN, dietitian and content creator, told Health.
Pacific bluefin tuna are a highly valued species by recreational anglers. West Coast recreational fishing grounds primarily include offshore waters of southern California and northern Baja, and have historically included waters as far north as Monterey Bay.
Yellowfin Tuna is a much leaner meat, with a milder and lighter flavour. Lacking the coveted fat content of Bluefin Tuna, Yellowfin Tuna is a much firmer meat. With bright red meat in its raw state, Yellowfin Tuna turns a brownish colour when cooked and offers a firm and moist meat with large flakes.
Yellowtail is a fish that is low in mercury, which makes it safe to eat even for children and pregnant women. Mercury is a heavy metal that can damage the nervous system, brain and kidneys. It can also cause birth defects if you eat too much of it during pregnancy.
Treatment for exposure to organic mercury usually consists of medicines called chelators. These remove mercury from the blood and move it away from the brain and kidneys. Often, these medicines will have to be used for weeks to months.
Not all tuna cans say this - but those that do are often prepared in a way that the liquid is from the meat. If you drain, you'll be left with a very dry meat. Mixing it will allow the meat to reabsorb all of the moisture. Quite a bit of flavor is in this liquid, as is many nutrients.
They say sushi quality but they aren't actually sushi graded. That being said, they are frozen so it's killed anything dangerous and they are delicious!
In the United States, seafood used for raw preparations must always first be frozen to be considered safe from the concern of parasitic infection. The only seafood items considered safe to consume raw without prior freezing are tuna, farm-raised salmon, and scallops.
