Making a splash in Vietnam. To meet the rising global demand for tuna, the Vietnam yellowfin tuna fishery has put more than 2,000 fishing vessels to work, racking up nearly $370 million in export value in 2014. Now the most important wild-capture export product in Vietnam and the #2 exporter to the US, the yellowfin tuna fishery is focused on achieving MSC certification.
The lean (but not mean) swimming machine. Thunnus albacares, better known as yellowfin tuna, are considered the fastest and strongest of all big game tunas, according to the Seafood Choices Alliance. The need for lots of oxygen to power its muscles is what makes the yellowfin’s flesh pinkish red – the result of a protein called myoglobin that stores the vital oxygen and serves as a pigment, reports The Salt. This colorful fish has a dark metallic blue body, silver belly, and of course, the distinctive yellow on its dorsal fins, finlets and a strip on its side. The maximum weight reported for a yellowfin tuna is 880 pounds, but you won’t find many of those big boys…most weigh in at a more manageable but still sizeable 388 pounds. For all their heft, they are an excellent source of healthy, extra lean protein, low in saturated fat and sodium, and rich in niacin, vitamin B6, vitamin B12, phosphorus, selenium, magnesium and the all-important omega-3 fatty acids.
A rare treat. Mild tasting, with a firm texture, yellowfin is more flavorful than albacore. Grilling or searing brings out its best qualities…but be careful not to overcook, or your prized fish will become tough, tasteless and cardboard-like. There’s virtually no prep you can’t use with the adaptable yellowfin – broil, deep fry, poach, saute, smoke, steam or blacken. Try baking tuna steaks with a squeeze of lemon over the top, a light application of olive oil and a sprinkle of herbs and spices for a taste of simple deliciousness.
Looking for more ways to hook diners on this popular powerhouse? Everyone from Emeril to Bobby Flay has taken the bait, see below for some of the tastiest takes:
• Grilled yellowfin tuna with sun-dried tomatoes and corn, or mango salsa
• Grilled citrus fresh tuna steaks with orange, lime and grapefruit juices, dry sherry and cayenne pepper
• Grilled yellowfin tuna teriyaki (soy sauce, ginger and honey)
• Yellowfin tuna steaks glazed with balsamic vinegar, brown sugar and soy sauce
• Seared sesame-crusted yellowfin tuna with a side of wasabi mashed potatoes
• Pain bagnat, a specialty of the Provence region of France, featuring whole wheat bread encircling a classic Salad Nicoise (raw tuna, raw vegetables, hard boiled eggs, anchovies and olive oil)
• Soy marinated tuna rice bowl, with traditional slices of nori and omelette
• Smoked yellowfin tuna dip
• Spicy yellowfin tuna tacos
• Yellowfin tuna and macaroni salad
• Satay yellowfin tuna (onions, garlic, capsicum, peanut sauce and coconut milk)
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