hawaiian wild, line-caught bigeye tuna (ahi)
• sashimi-grade tuna
• sustainably caught
TASTE, TEXTURE, & PREPARATION:
Mild flavor, which is richer than Yellowfin. Firm, meaty texture with larger flakes. One of the preferred species for the preparation for sashimi. With a high fat content, it is also among the most desirable species for grilling. Also great grilled, broiled and sauteed.
> #1+ Loin
about hawaiian bigeye tuna
Bigeye Tuna (Thunnus obesus) is one of two species known in Hawaii simply as Ahi. It is similar in appearance to Yellowfin Tuna (the other species known as Ahi), the Bigeye may be recognized by its plump body, its larger head and its unusually large eyes. Adult Bigeye Tuna are the deepest occurring of all tuna species, with the depth range of greatest concentration at 150 to 250 fathoms. Smaller Bigeye (20-30 pounds) may be encountered in shallower waters in the vicinity of seamounts or floating objects, including fish aggregation buoys.
Bigeye Tuna is harvested in Hawaii primarily by longline boats which set hooks at the deep swimming depths of this species.
Caught in deeper, cooler water, Bigeye Tuna typically has a higher fat content than Yellowfin and is preferred over Yellowfin by more discriminating sashimi buyers. For less discriminating raw fish consumers, the two species are interchangeable. They are also interchangeable with other tuna and marlin species for grilling purposes.
Bigeye tuna has a longer shelf life than yellowfin tuna, and the naturalred flesh is slower to discolor after exposure to air. Longline-caught bigeye rarely develop the “burnt”flesh problems.
Hawaiian Bigeye Tuna are being fished sustainably. Overfishing has been eliminated in the Hawaii fishery due to strict enforcement of Bigeye catch quota. Overfishing is occurring in international fishery in the western and central Pacific.