Ahi is a popular type of tuna used in sashimi and other dishes. Yellowfin can cause skin burns, making it unsuitable for sashimi. Bigeye tuna is preferable for shipping due to its longer shelf life. Both types are fished seasonally and may contain high levels of mercury.
Ahi is a form of tuna derived from yellowfin or bigeye tuna. It is often caught in warm Pacific waters and sold fresh. It is found in large numbers both in Hawaii and off the Pacific coast of Mexico and southern California.
This type of tuna is extremely popular in sashimi, which is sushi containing raw fish. However, some ahi may not be good enough quality for sashimi, because yellowfin especially can swim close to the surface of the water, causing skin burns. The resulting “burnt” fish remains acceptable for cooked dishes, but most sushi chefs will reject it for use in sashimi.
Yellowfin is particularly popular in sport fishing because the fish can be relatively large. They are also sometimes called cow tuna, but that’s a bit of an exaggeration. There are, however, records of some ahi weighing more than 200 pounds (90.71 kg). Bigeye tuna can also weigh up to 200 pounds, although the average weight tends to be around 20 pounds (9.07 kg).
The flesh of ahi ranges from pink to deep red. Larger fish tend to have a deeper color. Larger fish also have a higher fat content, which is gastronomically preferable. In addition to its use for sashimi, many like to grill or poach their loin or tenderloins. Typically, 50% of a medium-sized fish yields fillet cuts.
Bigeye tuna as a source of ahi is generally preferable if the tuna is to be shipped. It has a slightly longer shelf life than yellowfin tuna, so it stays fresher for longer. If one doesn’t live in an area where fish frequents, many companies can ship fish overnight so it still stays fresh.
Bigeye tuna are somewhat less available than yellowfin tuna because the large eyes tend to swim very deep, often eluding even the most seasoned commercial fisherman. Both types of ahi tend to be fished in certain seasons and are most prevalent from October to April. Highly commercial fishing has resulted in larger catches of both types out of season, and these fish are still considered excellent for eating.
Although most fish were once considered the best of health foods, scientists have become increasingly concerned about the high levels of mercury found in fish like ahi. Most health experts now recommend consuming fish no more than once a week, and recommend it even less for children and pregnant women, as they are the most susceptible to mercury poisoning.
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