Yellowfin Saku
Yellowfin
Yellowfin have a distinctive yellow dorsal fin and yellow strip along its sides. Yellowfin is found worldwide in open water in tropical and subtropical seas. It is pale pink, with flavor a bit stronger than albacore. Yellowfin is an excellent source of healthy, low in saturated fat and low in sodium. It is rich in niacin, vitamin B6, vitamin B12, phosphorus, selenium and magnesium.
Yellowfin has a medium-mild flavor with very firm texture. Yellowfin is a delicious fish which lends itself best to grilling or searing cooking applications. The flesh is deep red while raw, it is best served as raw (sashimi, sushi, poke) or medium-rare, seared, grilled, broiled, sautéed, best not cooked well-done.
Yellowfin Tuna Saku
Pocket Tuna is most often prepared raw. First by cutting in the form of 2 loin (back and abdomen). In the center of the loin the back and abdomen are formed into pockets. The distribution of pocket tuna can be done by doing fillets and dividing the middle of the back and abdomen into a pocket of tuna. Often used as appetizers accompanied by soy sauce and wasabi. It is suitable for sushi and sashimi.
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Information Product Yellowfin Saku
| Product Name | Tuna |
|---|---|
| Common Market Name | Yellow fin Tuna, Albacone, Blue fin |
| Latin Name | Thunnus spp |
| Products | Loin, Saku, Steak, Cube, Groudmeat |
| Common Product Size |
Loin: 3-5 lbs, 5 lbs up Saku: 6-8oz, 8-10oz, 10-12oz, or 100-200gr, 200-300gr, 300-500gr Steak: 6-8oz, 8-10oz, 10-12oz, or 100-200gr, 200-300gr, 300-500gr |
| Packaging | IVP/IWP/IQF |
| Origin | Indonesia |
| Catching Area | FAO 57 |
| Fishing Methods | Handline and Longline |
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