Welcome guest, (register | sign in)

The prices you are viewing are for retail customers. For wholesale price information please Login or if you are not registered please click here for more information.

Tuna, Whole 2+ yellowfin
Yellowfin and bigeye tuna are two very similar tuna species that are often sold interchangeably as yellowfin tuna, because it is the more recognizable name. They have a mild flavor and meaty consistency, somewhat similar to swordfish. Their meat is firm and moist, with a bright red color that turns brown, gray or tan when cooked. Yellowfin and bigeye are best served raw as sashimi or seared and served rare. Bigeye has higher fat content and is often preferred for sashimi.
These fish, either yellowfin or bigeye, are graded 2 or better and are primarily from the cold deep waters of the Pacific, however from time to time a good grading run will be from the Atlantic.
11235W
Learn More

Tuna, 2+ Premium Loin Yellowfin/Bigeye
Yellowfin and bigeye tuna are two very similar tuna species that are often sold interchangeably as yellowfin tuna, because it is the more recognizable name. They have a mild flavor and meaty consistency, somewhat similar to swordfish. Their meat is firm and moist, with a bright red color that turns brown, gray or tan when cooked. Yellowfin and bigeye are best served raw as sashimi or seared and served rare. Bigeye has higher fat content and is often preferred for sashimi.
These fish, either yellowfin or bigeye, are graded 2 or better and are primarily from the cold deep waters of the Pacific, however from time to time a good grading run will be from the Atlantic.
11235L
Learn More

Tuna, Premium Portions
Yellowfin and bigeye tuna are two very similar tuna species that are often sold interchangeably as yellowfin tuna, because it is the more recognizable name. They have a mild flavor and meaty consistency, somewhat similar to swordfish. Their meat is firm and moist, with a bright red color that turns brown, gray or tan when cooked. Yellowfin and bigeye are best served raw as sashimi or seared and served rare. Bigeye has higher fat content and is often preferred for sashimi.
These fish, either yellowfin or bigeye, are graded 2 or better and are primarily from the cold deep waters of the Pacific, however from time to time a good grading run will be from the Atlantic.
All Portions skin off unless specifically instructed otherwise!
11235P
Learn More

Tuna, Premium Yellowfin Portions, 2 oz
Yellowfin and bigeye tuna are two very similar tuna species that are often sold interchangeably as yellowfin tuna, because it is the more recognizable name. They have a mild flavor and meaty consistency, somewhat similar to swordfish. Their meat is firm and moist, with a bright red color that turns brown, gray or tan when cooked. Yellowfin and bigeye are best served raw as sashimi or seared and served rare. Bigeye has higher fat content and is often preferred for sashimi.
These fish, either yellowfin or bigeye, are graded 2 or better and are primarily from the cold deep waters of the Pacific, however from time to time a good grading run will be from the Atlantic.
All Portions skin off unless specifically instructed otherwise!
11235P2
Learn More

Tuna, Premium Yellowfin Portions, 3 oz
Yellowfin and bigeye tuna are two very similar tuna species that are often sold interchangeably as yellowfin tuna, because it is the more recognizable name. They have a mild flavor and meaty consistency, somewhat similar to swordfish. Their meat is firm and moist, with a bright red color that turns brown, gray or tan when cooked. Yellowfin and bigeye are best served raw as sashimi or seared and served rare. Bigeye has higher fat content and is often preferred for sashimi.
These fish, either yellowfin or bigeye, are graded 2 or better and are primarily from the cold deep waters of the Pacific, however from time to time a good grading run will be from the Atlantic.
All Portions skin off unless specifically instructed otherwise!
11235P3
Learn More

Tuna, Premium Yellowfin Portions, 4 oz
Yellowfin and bigeye tuna are two very similar tuna species that are often sold interchangeably as yellowfin tuna, because it is the more recognizable name. They have a mild flavor and meaty consistency, somewhat similar to swordfish. Their meat is firm and moist, with a bright red color that turns brown, gray or tan when cooked. Yellowfin and bigeye are best served raw as sashimi or seared and served rare. Bigeye has higher fat content and is often preferred for sashimi.
These fish, either yellowfin or bigeye, are graded 2 or better and are primarily from the cold deep waters of the Pacific, however from time to time a good grading run will be from the Atlantic.
All Portions skin off unless specifically instructed otherwise!
11235P4
Learn More

Tuna, Premium Yellowfin Portions, 5 oz
Yellowfin and bigeye tuna are two very similar tuna species that are often sold interchangeably as yellowfin tuna, because it is the more recognizable name. They have a mild flavor and meaty consistency, somewhat similar to swordfish. Their meat is firm and moist, with a bright red color that turns brown, gray or tan when cooked. Yellowfin and bigeye are best served raw as sashimi or seared and served rare. Bigeye has higher fat content and is often preferred for sashimi.
These fish, either yellowfin or bigeye, are graded 2 or better and are primarily from the cold deep waters of the Pacific, however from time to time a good grading run will be from the Atlantic.
All Portions skin off unless specifically instructed otherwise!
11235P5
Learn More

Tuna, Premium Yellowfin Portions, 6 oz
Yellowfin and bigeye tuna are two very similar tuna species that are often sold interchangeably as yellowfin tuna, because it is the more recognizable name. They have a mild flavor and meaty consistency, somewhat similar to swordfish. Their meat is firm and moist, with a bright red color that turns brown, gray or tan when cooked. Yellowfin and bigeye are best served raw as sashimi or seared and served rare. Bigeye has higher fat content and is often preferred for sashimi.
These fish, either yellowfin or bigeye, are graded 2 or better and are primarily from the cold deep waters of the Pacific, however from time to time a good grading run will be from the Atlantic.
All Portions skin off unless specifically instructed otherwise!
11235P6
Learn More

Tuna, Premium Yellowfin Portions, 7 oz
Yellowfin and bigeye tuna are two very similar tuna species that are often sold interchangeably as yellowfin tuna, because it is the more recognizable name. They have a mild flavor and meaty consistency, somewhat similar to swordfish. Their meat is firm and moist, with a bright red color that turns brown, gray or tan when cooked. Yellowfin and bigeye are best served raw as sashimi or seared and served rare. Bigeye has higher fat content and is often preferred for sashimi.
These fish, either yellowfin or bigeye, are graded 2 or better and are primarily from the cold deep waters of the Pacific, however from time to time a good grading run will be from the Atlantic.
All Portions skin off unless specifically instructed otherwise!
11235P7
Learn More

Tuna, Premium Yellowfin Portions, 8 oz
Yellowfin and bigeye tuna are two very similar tuna species that are often sold interchangeably as yellowfin tuna, because it is the more recognizable name. They have a mild flavor and meaty consistency, somewhat similar to swordfish. Their meat is firm and moist, with a bright red color that turns brown, gray or tan when cooked. Yellowfin and bigeye are best served raw as sashimi or seared and served rare. Bigeye has higher fat content and is often preferred for sashimi.
These fish, either yellowfin or bigeye, are graded 2 or better and are primarily from the cold deep waters of the Pacific, however from time to time a good grading run will be from the Atlantic.
All Portions skin off unless specifically instructed otherwise!
11235P8
Learn More

 

1 2 > last