Bluefin Vs. Yellowfin Tuna: What’s The Difference?

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Both yellowfin and bluefin tunas appear on sushi and sashimi menus across the continents. However, bluefin reigns supreme in this meal rendition due to its deliciously fatty flesh, explains Dinko Seafoods. The flavor is full and rich, and the “meaty” texture lends itself well to raw consumption in sashimi and sushi.

Even so, some tuna aficionados prefer the leaner yellowfin tuna for its mild, comparatively light taste. Though moist and flaky, it remains firm enough for raw sushi, poke, and sashimi, notes the Hawaii Seafood Council, which also recommends searing, blackening, broiling and sautéing yellowfins. For a high-fat, more robust taste, choose a larger yellowfin.

Nutritional values for tuna in general are consistent, with WebMD noting the high amounts of omega-3 fatty acids leading to better heart health, lower LDL (bad) cholesterol levels, and a reduced risk of cancer. A slew of nutrients, including iron, vitamins B6 and B12, selenium, iodine, and potassium can help with everything from bone health to weight loss, improved vision, and anemia prevention. Those are some power-packed reasons to place yellowfin and bluefin tuna dishes on your dinner table, and their delicious fresh taste is a big bonus to top it all off. 



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