<p data-mce-fragment="1">The firm, meaty texture and rich, distinctive flavor of fresh Ahi Tuna makes it one of the most popular seafood choices around the globe. Ahi is a Hawaiian term that refers to both Yellowfin and Bigeye Tuna. While technically different species, the two can be difficult to tell apart in terms of taste an appearance. As a result our expert fishmongers look for and select the best quality product available each evening. Some differences you may notice are Yellowfin maybe being a lighter red color, a bit firmer and milder. Bigeye have a higher fat content.</p> <p data-mce-fragment="1">Regardless if it's yellowfin, bigeye or bluefin, #1 tuna must exhibit high fat. The presence of fat will appear as marbling in the meat and near the skin. The texture will have a sticky feel to it and the color should be red, shiny and translucent. This is the best grade for all raw applications - sushi, sashimi, crudo, etc. Please reference our <a title="Considerations for Choosing Raw Seafood" href="/pages/help-center?hcUrl=%2Fen-US%2Fconsiderations-for-choosing-raw-seafood-140263" target="_blank"><span style="color: #000000;"><strong>FAQ</strong></span></a> regarding consumption of raw seafood.</p> <ul data-mce-fragment="1"> <li data-mce-fragment="1">#1 Grade Tuna Steak</li> </ul>