Wild-Caught Yellowfin Ahi Tuna - Sushi Grade - 10 oz

In accordance with NOAA FishWatch guidance, Maine Lobster Now proudly serves sustainably and responsibly sourced seafood products to our customers. Wild-Caught Yellowfin Ahi Tuna is sourced locally from Maine waters throughout the summer and warmer months. As the weather cools, Yellowfin Tuna fishing shifts southward as far as the Caribbean.

Wild-Caught Yellowfin Ahi Tuna is shipped flash-frozen in a 10 oz. package. The serving size is about 3 oz (85 grams).

Seafood is widely regarded by medical experts and dieticians to be healthy, providing nutritional benefits not found in other meat sources. Yellowfin Tuna provides 25 grams of protein per every 3 oz. with just 118 calories and 1 gram of fat. Yellowfin Tuna is also a valuable source of both B3 and B6 vitamins, and each serving provides a generous amount of potassium and the antioxidant selenium, which aids in preventing cellular damage.

Please be Aware: Consuming raw or undercooked fish may increase your risk of foodborne illness, especially if you have certain medical conditions.

Maine Lobster Now offers the best price on shipping fresh and frozen fish, seafood soups and chowders, lobster, and many more seafood products.

You can also schedule your seafood delivery ahead of time. At checkout, choose the date you want your food delivered and we ship all orders overnight so your products are delivered on that day. This ensures we always deliver the freshest possible seafood to your door on the exact day you need it.

In order to bring you a truly memorable seafood experience and keep our products as fresh as possible, all frozen items are shipped with gel packs or dry ice. Dry ice is not hazardous to food and will not contaminate it. In fact, these cooling methods, alongside our own nitrogen freezing process, help keep your seafood at ideal temperatures during shipping and ensure they taste just like they are fresh from the dock.

Simple Instructions for Storing Wild-Caught Yellowfin Ahi Tuna

Storage: Keep frozen ≤ 0℉ (-18° C). Vacuum-sealed fish held under these conditions should retain their quality for at least 6 to 12 months. Lean white fish (halibut, cod) generally have a longer freezer life than fatty fish (salmon, tuna, sablefish). It is important to note seafood stored in frost-free freezers should be used within 3 months.

Thawing instructions: Thaw under refrigeration ≤ 38℉ (3℃). Before thawing, puncture or remove packaging. For quick-thawing, place frozen fish in cool water for approximately 20 to 30 minutes, just until the contents are flexible. Once thawed, immediately cook or refrigerate (if refrigerating, puncture the package). Regardless of the chosen thawing technique, once the product is thawed, it should be cooked within 24 hours and stored at a temperature no higher than 38℉ (3℃).

Cooking Wild-Caught Yellowfin Ahi Tuna

Yellowfin Tuna is the preferred choice of many chefs, as it is used in sushi for both maki rolls or in a hand roll style. Serve raw with a soy-ginger dipping sauce and a dollop of wasabi. If semi-raw is preferred, sear fish about 1 minute per side.

Follow this simple recipe for seared Yellowfin Tuna steaks:

1. Season tuna steaks with 1 tsp. salt and 1/4 tsp. of cayenne pepper.
2. Melt 1/2 tsp. butter with 2 tsp. olive oil in a skillet over medium-high heat.
3. Cook 1 tsp. peppercorns into the mixture until they soften or pop (about 5 minutes).
4. Place tuna steaks in a skillet and cook until it reaches your desired level of doneness.

Tuna also works well on fish kebabs. Cut tuna into 1 ½ inch chunks, marinate in olive oil, lemon zest, lemon juice, garlic, salt, and pepper for 20 minutes. Thread onto kebabs with vegetables then grill.

Please be Aware: Consuming raw or undercooked fish may increase your risk of foodborne illness, especially if you have certain medical conditions.