Yellowfin (Ahi) Tuna #2++

Line caught, the Pacific

Yellowfin tuna is easily recognized by its vivid yellow dorsal and anal fins and the bright yellow stripes running along its sides. In Hawaii, it’s known as “ahi,” meaning “fire”—a reference to both its coloration and traditional cooking methods. Yellowfin has firm, red flesh with a mild, meaty flavor. It’s richer and more flavorful than albacore due to its higher fat content.

Tuna is graded based on appearance, size, color, texture, and fat content. This premium-quality ahi tuna #2++ is a favorite among many sushi restaurants for its vibrant color, firm texture, and clean flavor. While not as highly marbled or vibrant as #1 grade (used for premium sashimi), #2++ still offers excellent quality and flavor. Seafood Watch rates it a "Good Alternative." High mercury level. Kosher.

-- Tuna Ceviche with Avocado and Cilantro (Rick Bayless / Food and Wine)

-- Seared Tuna with a Ginger-Garlic Marinade (adapted from Cook's Illustrated)