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Wild Ahi Tuna #1 Loin - 1lb

In stock
2lb minimum
Skin Off, Bloodline Removed
Total weight ordered will be sent as one loin
Fresh
Wild
$36.95
/ lb
1 lb
The fewest you may purchase is 2.

The firm, meaty texture and rich, distinctive flavor of fresh Ahi Tuna makes it one of the most popular seafood choices around the globe. Ahi is a Hawaiian term that refers to both Yellowfin and Bigeye Tuna. While, technically different species the two can be difficult to tell apart in terms of taste an appearance. As a result our expert fishmongers look for and select the best quality product available each evening. Some differences you may notice are Yellowfin being a bit firmer and milder. Bigeye may be a lighter red and a have a higher fat content.

Amount | % Daily Value
Amount | % Daily Value

Calories

130

Protein (g)

26


Serving Size

3 oz

Sodium (mg)

40 | 2


Calories from Fat

N/A

Saturated Fat

N/A


Cholesterol (mg)

50 | 17

Total Carbohydrate (g)

0 | 0


Calcium

2

Total Fat (g)

1.5


Iron

4

Vitamin A

2


Omega 3 (mg)

500

Vitamin C

2


Potassium

480 | 14

Amount/% Daily Value

Calories:

130


Serving Size:

3 oz


Calories from Fat:

N/A


Cholesterol (mg)

50 | 17


Calcium

2


Iron

4


Omega 3 (mg)

500


Potassium

480 | 14


Protein (g)

26


Sodium (mg)

40 | 2


Saturated Fat

N/A


Total Carbohydrate (g)

0 | 0


Total Fat (g)

1.5


Vitamin A

2


Vitamin C

2

Info Source: U.S. Food and Drug Administration

Species Name
Thunnus albacares or Thunnus obesus
Other Names
Bigeye, Ahi-b, Atlantic Yellowfin Tuna, Ahi, Pacific Bigeye Tuna, Mabachi, Pacific Yellowfin Tuna, Kihada, Yellowfin Tuna
Country of Origin
Imported
How to Prepare
The best recipe for Yellowfin Tuna is also the easiest; simply grill the steaks over high heat for about 3 minutes per side for a perfect medium-rare. A little pepper and a squeeze of lemon is all you need to bring out the best flavor. Whatever you do, don’t overcook it!
Seasonality
Year-Round
Fabrication (Cut)
Steak
Fabrication (Additional Details)
Bloodline Removed, Pin Bones Removed, Skin Off

Product Questions

There is no official, regulated standard for the terms sushi grade and sashimi grade. According to the FDA, superfreezing seafood in a commercial sub-zero storage freezer helps ensure parasites are destroyed, and that is required for many species of seafood to be consumed raw. However, the FDA Food Code exempts wild Ahi Tuna species from the superfreezing requirement To learn more about the general considerations when choosing raw seafood, please visit the "Sushi and Sashimi" tab of our FAQ page.

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Yes! All of our fresh fish have never been previously frozen. Freeze products within 24 hours upon arrival for best results. Keep products in their original packaging or place in a freezer bag and squeeze out as much air as possible. We recommend freezing for up to 3 months. Please visit Seafood Storage & Handling Instructions for additional information.

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