What is the difference between ahi and bluefin tuna

But not all tunas are created equal. There are different kinds of tuna, different grades of tuna, even different ways tuna are caught, processed and sold. Tuna himself? First, the most widely consumed tuna in the United States is canned tuna. What canned tuna is, exactly, varies. Solid White and Chunk White are always albacore tuna, a very mild, firm, light-colored fish. Chunk Light is a blend, usually with skipjack, yellowfin, and sometimes bigeye, stronger in flavor and darker in color.

Fun fact: skipjack makes up the largest component of tuna production worldwide, and most of it is canned and not sold fresh. The tunas most commonly sold for loins and steaks are albacore, yellowfin, bigeye and bluefin. Albacore tuna is usually light pink to dark pink, and this feature alone make it easily distinguishable from the other tunas. The meat is not very fatty and this kind of tuna usually sells for less compared to the others. Very often a fish called escolar is used, and escolar can cause severe digestive problems.

Albacore is also not graded like other tuna, but is sold just as other fish are sold. Atlantic Bluefin Tuna are the largest of the bluefin species and are generally found along the east coast of North America down to the Gulf Coast and to the east in the Mediterranean Sea and as far north as Norway. Pacific Bluefin Tuna do a lot of travelling. Yellowfin Tuna like the water a little warmer. You'll find these fish in water temperatures in the mid 60's to upper 70's along the coasts of Hawaii where they got their name "Ono" , the coast of California and down through the North Western coast of South America.

If you love sushi, then you probably already know the difference in taste from bluefin and yellowfin tuna. What most people do not realize is that there is a lot that goes into how tuna tastes. Different sections of the tuna have more fat than others and are used for different reasons. For example, the O-toro section of the fish is the fattiest and most expensive part of the tuna and is usually prepared and served raw at high end sushi restaurants. Akami on the other hand is the leanest and cheapest.

Bluefin tuna is the luxury tuna. It is deep red and most often prepared as high-end sashimi or seared. There are many different species of tuna, it can be prepared in numerous ways, and it plays an important role in the cuisines of many different countries.

Find out more about this regal fish and how it can play a part in your own culinary adventures. Tuna also known as "tunny" are fish that belong to the tribe Thunnini, a subgroup of Scombridae the mackerel family. The tribe consists of five genera and 15 species, most of which fall under the genus Thunnus. Probably the two most important types of tuna from a culinary standpoint are the bluefin, with its red fleshy loins that are sliced to make steaks or cut into small strips to use as sushi, and the albacore, which becomes pale and flaky when packed in a can.

Tuna migrate throughout the world's oceans and can swim incredibly fast, clocking in at up to 75 miles per hour. They are the only fish to maintain a body temperature higher than the water temperature they are in, and the largest of the tribe—the Atlantic bluefin tuna Thunnus thynnus —can weigh up to 1, pounds. Tuna can be cooked in many different ways: grilled rare, please , broiled, skewered, ground up for burgers , seared and sliced over a salad , or baked into a casserole.

Some of the best ways to prepare it include not cooking it at all, as in Japanese sushi and sashimi, Italian carpaccio, or South American ceviche. And tuna takes remarkably well to preserving by smoking or salt curing, as well as canning in oil or water to make tuna fish salad, tuna melts , and tuna casseroles.

Note: Tuna gets dry and grainy when overcooked so, if searing or grilling, it is best to use thick approximately 1. But this is a question of personal taste. Tuna tastes quite different depending on which species it is, what form it takes, and how it is being used.

However, there are some basic characteristics that follow through its various manifestations. Tuna is meaty and dense, with an almost creamy melt-in-your-mouth texture when raw, rare, or packed in oil. The flavor of fresh tuna tends toward sweet and saline; it displays a pronounced fishiness when preserved, but the sweetness and creaminess return when mixed with mayonnaise, cheese, or cream. While tuna comes in many forms, the big divide is between fresh and preserved. Fresh tuna, like any fresh fish, is extremely volatile.

The term canned tuna is famous all over the world and extensively used for sandwiches and salads. People also like tuna fish due to its extensive nutritional value. It is enriched with omega-3 fatty acids and protein. The number of species of tuna are fifteen and all these fifteen species belong to 5 genera. Bluefin, Bigeye, Ahi, Albacore and Yellowfin Tuna are the names of some species of tuna which are different from each other in many respects.

There are four species which are categorized as Bluefin Tuna. The oceans of first three species of Bluefin Tuna are obvious from their names, but the area of Longtail Tuna is Indo-Pak Pacific waters.