- Flavor Profile: medium flavor, rich, buttery, meaty
- Texture Profile: firm, large flakes, dense, tender when served raw/rare/medium rare
- Pack Size: by the pound
- Origin: Hawaii, Fiji, Oceania
- Catch Method: trolling lines, pole, long-line (limited, US Atlantic only)
- Seasonality: year-round
- Sustainability Rating: Best Choice (pole and troll, US Atlantic and worldwide) / Good Alternative (troll and long-line, US Atlantic and worldwide) - Monterey Bay Aquarium Seafood Watch
- Recommended Preparation: raw, seared, grilled, ceviche, sauté, poached, sushi
- Nutritional Info (serving size 1/2 pound) Calories 257, Fat 2.8g, Cholesterol 109mg, Sodium 82mg, Carbohydrates 0g, Fiber, 0g, Sugars 0g, Protein 51g, Calcium 42mg, Iron 7mg, Potassium 1002mg, Vitamin A 135mg, Vitamin D 0mcg, Omega 3's 556mg
The Big Eye tuna, like the Yellowfin tuna, is also called "Ahi". Bigeye tuna is fattier, richer, and more flavorful than the Yellowfin when eaten as sashimi; and when cooked, these two species are almost indistinguishable. The bright red color is matched by the addictively rich ocean flavor and dense, tender texture.
Most of our Bigeye is coming out of Hawaii and the South Pacific and is averaging 125-175 Lbs. round weight. It is harvested with trolling lines and deep-set longlines in deeper water than the Yellowfin or Tombo tuna and it feeds voraciously in order to build up the fat necessary to live at those cooler depths.