THE TASTE OF YELLOWFIN TUNA
Yellowfin tuna is known for its mild and slightly sweet flavor, making it a popular choice among seafood enthusiasts. The taste of yellowfin tuna is often described as clean, with a firm and meaty texture. The flesh is usually a deep red color and can vary in intensity depending on the individual fish and its diet. When cooked, yellowfin tuna maintains its firm texture and is often served rare or medium-rare to preserve its natural flavor and juiciness. Grilling, searing, or even enjoying it raw in dishes like sushi or sashimi are common preparation methods that highlight the unique taste and texture of yellowfin tuna. It’s important to note that the flavor of yellowfin tuna can be influenced by factors such as freshness, preparation method, and accompanying ingredients. As with any seafood, the overall taste experience may vary, but many people appreciate yellowfin tuna for its delicious and versatile qualities.
SEASON
The availability of yellowfin tuna in Australian waters can vary based on the region, but generally, the season for yellowfin tuna in Australia is from late autumn to early winter, typically spanning from April to July. During this time, yellowfin tuna are known to migrate along the eastern and southern coasts of Australia.
SIZE AND WEIGHT
Commonly from 4-100 kg and 50-90cm, but can reach 200 kg and 280cm.
COOKING METHODS
Poach, pan-fry, stir-fry, bake, braise, grill, barbecue, smoke, raw (sashimi), pickle. The firm flesh holds together well in soups, curries and casseroles and can be cubed for kebabs.
GOES WELL WITH
Anchovies, balsamic vinegar, capers, capsicum, eggplant, garlic, ginger, lemon, lime, mayonnaise, olive oil, soy sauce, tomato, wasabi.
COMMERCIAL FISHING OF YELLOWFIN TUNA IN AUSTRALIA
This marine-dwelling fish lives in open waters and is wild-caught. By far the most common Tuna in Australia, it is found right around the Australian coast, preferring warm temperate and tropical waters, and is caught mainly by drifting longlines off the eastern and western coasts.
