This method of fishing keeps the fish in the best physical condition. Tuna must be chilled on ice quickly, to avoid spoilage and possible histamine development. Properly prepared fresh yellowfin has a 7-day shelf life after it leaves the processor. Tuna meat should be bright, translucent red and the texture firm and resilient. Brown and opaque flesh is not desirable.
Buyers look for tuna meat with a glistening wet look.
Yellowfin, like other tuna, has a dark lateral line running through it's body which may be removed for a milder flavor. Yellowfin is best barbecued, smoked, grilled, baked, broiled, or saut ed. It is also served raw as sashimi and in sushi. Its mild flavor and firm texture helps yellowfin adapt to numerous applications. Most of the yellowfin tuna consumed in the U.S. is canned, however fresh and frozen yellowfin is becoming more prevalent both at retail and in foodservice operations.