Caught via longline and handline in the tropical and subtropical waters of the Indian and Pacific oceans, Yellowfin Tuna yields steaks with a mild, meaty flavor and a firm texture. Yellowfin is leaner than Bluefin and more flavorful than Albacore. This, combined with the deep red color of its tender flesh, makes it an excellent choice for sashimi, sushi, or tuna tartare. Yellowfin steaks are also a popular grilling and broiling option, as the flesh serves up large flakes that are firm, moist and flavorful. Yellowfin Tuna, also known as “Ahi”, is an excellent source of omega-3 fatty acids.