what is the difference between ahi tuna and regular tuna

Prized by foodies and loved by nutritionists, Tuna are among the ocean’s most remarkable foods. Amazing as they are, there are many types of Tuna, and they’re all very different to each other. So how do you make a good Tuna food choice? That’s exactly what you’ll learn today.

Contrary to popular belief, Tuna are not a single species, but an entire group of fish containing over a dozen different fish. However, out of all the types of Tuna in the sea, only five make for a regular food option, at least in Western countries. These are Skipjack, Albacore, Yellowfin, Bigeye, and Bluefin Tuna.

Each of these five Tunas boasts a different texture of meat, a different color, and different taste. Thanks to these characteristics, certain species are better suited for meals like salads, while others are perfect for steak or sushi.

The variety doesn’t stop there, however. Some types of Tuna are harder to come by than others. This, can cause some wild price differences between them. Let’s see how these five Tuna species stack up.

Small in size, and dark in meat color, Skipjack Tuna are your most commonly canned Tunas. In fact, over 70% of the US canned Tuna market comes from Skipjacks. Their meat texture is tender, allowing for small chunks, perfect for canning. The taste of Skipjack Tuna is strong, and often described as “fishy.” When you see “Chunk Light” on the can, chances are that you’re looking at a can of Skipjack.

Thanks to their relatively short life cycles, Skipjack Tunas reproduce very early (one year old). This means that when they are caught, it’s likely that they’ve already spawned at least once in their lives. Because of this, Skipjacks are an abundant species, with no foreseeable risk to their stocks.

Albacore are the second most canned variety of Tuna in the US, taking up around 20% of the market. Often dubbed White Tuna, Albacores boast light flesh and a very mild flavor. They come in larger chunks in comparison to Skipjacks, and are generally a more pricey option. Their meat holds together nicely, which makes them a good choice for grilling, as well.

One concern with Albacore Tuna is that their mercury levels are three times higher than that of Skipjacks. For this reason, the Environmental Defense Fund suggests a limited intake of White Tuna. Conservation-wise, Albacores are still found in good numbers globally.

Pale pink and mild in flavor, Yellowfin Tuna are probably the most versatile Tuna food choice. You can find these fish in cans, as well as in the form of steak and sushi. In the US, Yellowfin is a popular sushi option for a couple of reasons. One, it doesn’t come with the premium price tag of Bluefin Tuna, but still offers plenty of value for the money. Two, its meat is a lot leaner and milder tasting than Bluefin and Bigeye, whose fat content contributes to a much more pronounced taste.

In most cases, Yellowfins come in the form of Tuna steak, and you can often find them in restaurants for a relatively fair price. If you prefer to cook Yellowfin on your own, you’ll have no trouble finding them in a supermarket or seafood store.

Our suggestion? Go out and catch your own Yellowfin! Not only will you experience an adventure on the water, but you’ll also have a fresh, sustainably caught fish to enjoy afterwards.

Large and stout, Bigeye Tuna boast bright, firm meat, with loads of flavor. These fish are a great option for people who prefer fatty, flavorful fish, but don’t want to shell out a ton of money to get it. That’s not to say that Bigeye are cheap: a good piece of restaurant Bigeye sashimi can go for over $20.

Still, when you consider that Bluefins often cost four times as much, paying for a Bigeye sashimi sounds like a bargain. In recent years, Bigeye Tuna have come under risk of overfishing, and as a result, the IUCN has listed them as “vulnerable.” If you do choose to buy a Bigeye steak in the supermarket, make sure to check the label to see if it’s been caught in a sustainable manner.

Bluefins are widely regarded as the Kings of the Tuna family, and rightfully so. Thanks to a number of physical attributes, Bluefins boast a richness of flavor you just won’t find in another fish.

Bluefin Tuna are almost exclusively found in the form of sashimi. You can find them in high-end restaurants, where a single piece can go anywhere from $20 to $200. These fish are especially popular in Japan. So popular, that local restaurants are willing to pay millions of dollars to get their hands on a single Bluefin!

For all their remarkable qualities, Bluefins are a species in decline. Southern and Atlantic Bluefins have been overfished to the point that they’ve become critically endangered. If you love a good sashimi, but would like to see Bluefins live another day, make sure to avoid the Southern and Atlantic Bluefin. Instead, go for Pacific Bluefin – they taste just as good!

Ahi Tuna and Albacore Tuna are both delicious types of tuna, but they have distinct differences in flavor and texture. Ahi Tuna is known for its high fat content, rich flavor, and meaty texture, while Albacore Tuna has a milder flavor and softer, more delicate texture.

Small in size, and dark in meat color, Skipjack Tuna are your most commonly canned Tunas. In fact, over 70% of the US canned Tuna market comes from Skipjacks. Their meat texture is tender, allowing for small chunks, perfect for canning. The taste of Skipjack Tuna is strong, and often described as “fishy.” When you see “Chunk Light” on the can, chances are that you’re looking at a can of Skipjack.

Prized by foodies and loved by nutritionists, Tuna are among the ocean’s most remarkable foods. Amazing as they are, there are many types of Tuna, and they’re all very different to each other. So how do you make a good Tuna food choice? That’s exactly what you’ll learn today.

Contrary to popular belief, Tuna are not a single species, but an entire group of fish containing over a dozen different fish. However, out of all the types of Tuna in the sea, only five make for a regular food option, at least in Western countries. These are Skipjack, Albacore, Yellowfin, Bigeye, and Bluefin Tuna.

The variety doesn’t stop there, however. Some types of Tuna are harder to come by than others. This, can cause some wild price differences between them. Let’s see how these five Tuna species stack up.

Thanks to their relatively short life cycles, Skipjack Tunas reproduce very early (one year old). This means that when they are caught, it’s likely that they’ve already spawned at least once in their lives. Because of this, Skipjacks are an abundant species, with no foreseeable risk to their stocks.

The next glaring difference between the two is how they are cooked. You wouldnt pay the high price of tuna, which typically costs upwards of $20 per pound, to then boil it within an inch of its life; but, that is exactly how canned tuna is manufactured. Canned tuna also uses more than just the meat from “steaks.” Bits and pieces from the whole tuna are salvaged to make the flaky tuna in a can.

Whats the difference between the delicately sliced rare ahi tuna you are served in a restaurant and the “chicken of the sea” tuna from a can? Well, a lot.

For one, the grayish brown canned tuna, and the tuna steak you enjoy at a restaurant are two different species of tuna fish. The name ahi comes from the Hawaiian ahi, and refers to the species that is otherwise known as yellowtail tuna. If you are going to sear a tuna steak, chances are you are going to use high-quality tuna steaks (usually from yellowtail, bigeye, or bluefin tunas). On the other hand, if you are looking for something to mix with mayonnaise and chopped celery for sandwiches and casseroles, then canned skipjack (the oft mushy, fishy- tasting cousin of true tuna) or albacore (also referred to as “white meat” tuna) is what you are eating.

So, while both have their place in our stomachs, Ahi tuna and tuna in a can couldnt be further apart on the socio-economic scale of fish we eat for lunch and dinner.

Top 3 Types of Tuna : Bluefin – Albacore – Yellowfin

FAQ

Is ahi tuna the same as regular tuna?

Which is better ahi or yellowfin tuna?

What is the best kind of tuna to eat?

What is the highest grade of tuna?

What is ‘ahi tuna?

‘Ahi includes yellowfin tuna as well as bigeye tuna, both unique species that are used for food today. Let’s explore a bit more about these tuna (plus the words we label them with). Where does the word ‘ahi come from? ‘Ahi is a Hawaiian word that encompasses two types of Hawaiian fish, the yellowfin and the bigeye tuna.

Albacore tuna vs Tuna: Which is healthier?

Albacore Tuna and Tuna, both serve the same kind of nutritional advantages. They are a rich source of protein, selenium, vitamin B12. As compared to other Tuna, Albacore Tuna is a better source of omega-3 fatty acids. This makes Albacore tuna a healthier choice for heart. Whereas, Albacore Tuna is also a good source of mercury as compared to Tuna, so pregnant women and children should have it in limited amounts.

What does ahi tuna taste like?

It has a rich, meaty flavor and a firm texture that makes it ideal for a variety of dishes. One of the distinguishing features of ahi tuna is its deep red color. This is due to the high levels of myoglobin in the muscle tissue, which helps the fish to swim long distances in oxygen-poor waters.

Is ahi tuna the same as bigeye tuna?

Although ahi tuna is often used interchangeably with other types of tuna, such as bluefin and albacore, it is actually a specific type of tuna known as bigeye tuna. Bigeye tuna is named for its large eyes, which are used to help it see in low-light conditions.