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.