Yellowfin Tuna (Thunnus albacares)
It wasn’t until the 1980s that Americans discovered that all tuna didn’t come in a can. Since then, the popularity of fresh and frozen tuna—especially yellowfin and bigeye— has soared. Today, you can find fresh tuna at almost every good seafood restaurant and seafood counter around the country. Seared on a hot grill and served rare, it’s a sensational seafood.
A truly global resource, yellowfin inhabit warm waters of the Atlantic, Pacific and Indian Oceans. The Mediterranean is the only warm sea where yellowfin are not fished commercially. With annual landings of more than 900,000 metric tons a year, yellowfin tuna is the most valuable tuna resource in the world. More than 60% of the yellowfin catch is caught by seiners, which brine freeze the catch and deliver it to tuna canneries.
We have used Salmon all the way from the Faroe Islands which is about a 5,000 mile one way trip to much closer but still remote Northern Canada. Currently we purchase Salmon that is farm raised in the North Atlantic off the coast of Maine.