What's special about ahi tuna?
When I see tuna steaks, seared rare, on restaurant menus it's almost always Ahi tuna specifically. What's special about Ahi with this preparation method? Does it have different cooking properties from other kinds of tuna steak, like Yellowfin? Or is it an economic matter?
I ask partly out of curiosity and partly because I'd like to make this myself, so want to know if I should be preferring Ahi to other tunas that are sometimes at the fish market.
Best Answer
As Jolenealaska mentioned in his reply, Ahi is generally yellowfin tuna.
I believe you probably see it on restaurant menus a lot either because it is part of your local fish stock or possibly as part of marketing tactics used by the restaurants.
All of the true tuna fish species will be nice grilled, with some minor difference in flavor. Personally I would choose the tuna based on sustainability and freshness rather than specie.
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Which is better yellowfin or ahi?
Larger bigeye and yellowfin are likely to boast a higher fat content, making them ideal for raw preparations. While there is a slight difference between the two fish, it is so slight that most people can't taste it. In addition to sashimi, sushi and poke, Ahi is excellent when grilled, broiled or seared rare.Why is ahi tuna served raw?
Ahi tuna, also known as yellow-fin, is moist, supple and best served when lightly seared on the outside, leaving the inside tender and downright raw in the middle. Because the fish should be raw, not rare, you must start with the very best, sushi-grade ahi.Is raw ahi tuna healthy?
The bottom line. Raw tuna is generally safe when properly handled and frozen to eliminate parasites. Tuna is highly nutritious, but due to high mercury levels in certain species, it's best to eat raw tuna in moderation.Minecraft wait what meme part 256 (Big Huggy Wuggy VS Scary Alex)
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Answer 2
Ahi generally IS yellowfin tuna. Ahi is just the Hawaiian name for it. Ahi can also refer to bigeye tuna, but you don't see that as often.
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