Yellowfin tuna, also known as ahi tuna, has a mild taste and tender texture when raw, and a more pronounced flavor and firm flake once cooked. Ours is the highest-quality yellowfin tuna available (the kind usually reserved for high-end restaurants), and is flash frozen at the peak of freshness to maintain its delicious taste and luscious texture. Use a sharp knife to prepare sashimi, crudo, or poke, or coat the tuna steaks with crushed peppercorns and sear them to perfection, leaving a rare center. The portions are boneless, vacuum-sealed, and “natural,” which means they’re not treated with carbon monoxide to artificially preserve their bright color (a practice that has been banned in the EU). As a result, the color may range from red, to pale pink, to grayish pink, all of which are normal and healthy. Because yellowfin tuna are a highly migratory species, international cooperation is required to ensure their sustainability. Our yellowfin tuna was caught with longline gear by small-boat fishermen aboard the F/V Eagle Eye II in the highly-regulated fishery on the northeastern seaboard of the United States. This fishery is managed by either having an observer onboard vessels or electronically monitoring the catch to ensure every fish is accounted for in the data.