From Fish to Feast: Breaking Down a Yellowfin Tuna

When you have a landlord that occasionally goes deep sea fishing, you can expect some goodies to come your way every once in a while. That's what happened this past Sunday afternoon, when my boyfriend came home to find his landlord fileting an enormous yellowfin tuna in their driveway.

Yellowfin, also called ahi tuna, is one of the larger species of tuna in the world and is quickly becoming popular as a replacement for bluefin tuna, a dangerously depleted fish that is used primarily for sushi and sashimi in Japan and the United States. Of course, it's appreciated on its own merits, too: it's a mild-tasting fish that's very high in protein, omega-3 fatty acids, vitamins B6 and B12.

The larger the yellowfin, the greater its propensity to be deliciously fatty and the more it lends itself to raw or lightly cooked applications. This particular tuna was caught past the oil rigs in the waters outside Freeport, about 100 miles offshore. Schools of yellowfin tuna (and the smaller blackfin tuna) are plentiful out there in the cooler months, as are fish like red snapper and wahoo.

The filets that we snagged were cooked on the grill just a few hours later with only a light pour of olive oil and some salt on top. We served it medium rare on a bed of fresh arugula with a pineapple-cilantro salsa. I felt we did the tuna justice.

To view the entire breakdown from tip to tail, check out our slideshow.

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