Synonyms
:
Autumn Albacore, Allison's tuna.
Family : Scombridae - Tunas and
Mackerels.
Typical size : 150cm, 100kg.
Yellowfin is world's most valuable tuna catch,
mainly used by canners for light meat tuna. The species ranges
throughout tropical and subtropical seas, though it is not found in the
Mediterranean. It can grow very large: over 200cm and 180kg.
Description : As the English
name implies, the tips of the fins are yellow.
This large tuna lives in water between 18° and
31° C, and tends to swim near the surface where the oxygen content of
the sea is higher: like other tunas, the Yellowfin requires plentiful
supplies of oxygen to maintain its body temperature above that of the
surrounding water. Fisherman use the temperature characteristics of the
water to locate schools of Yellowfin.
The fish often associate with porpoises, which
are mammals and breath air, so are seen frequently on the surface. In
recent years, the fisheries have been required to adapt their catching
methods to reduce the numbers of porpoises accidentally trapped.
In addition to the large, distant water
commercial fleet, smaller coastal vessels target Yellowfin for fresh and
frozen markets, which are growing.
Most Important Fishing Nations :
Japan, Spain, Mexico, Indonesia, Venezuela, Philippines.
Eating Qualities : Known as ahi
in Hawaii, where tunas are an important feature of the tourist industry,
Yellowfin meat, when cooked, is darker than Albacore, lighter than
Bluefin and similar to Blackfin.
Like Albacore, it is sufficiently lean that
brining is not essential before it is cooked, although light brining may
help to enhance the taste.
The meat is firm, with a large flake. It has a
definite flavour, not fishy but quite pronounced, that some commentators
compare with turkey.
Yellowfin steaks are excellent broiled or
grilled. Slices can be brined and hot smoked, making an excellent, moist
product.
Highlights : One of the most
important commercial fish species in the world, Yellowfin resources have
supported substantially increased catches over the last two decades. The
species is caught in the Atlantic, Pacific and Indian Oceans, by vessels
from many countries.
The meat is occasionally susceptible to "burnt
tuna syndrome", a quality defect caused by slow handling. The problem is
largely with fish from recreational boats, or from coastal vessels
unused to handling such large fish, which require rapid and effective
cooling.
Importance : Yellowfin is the
most important commercial tuna in world fisheries.
Landings of around a million tons a year are
exceeded only by production of skipjack, which is much less valuable in
price per ton.
Yellowfin landings far exceed those of all other
Thunnus spp. tunas. It is a major
constituent of the light meat canned pack and securing growing markets
in fresh and frozen forms.