Ahi sushi is one of the most popular items among sushi fans. In the Hawaiian language, "Ahi" (ah-hee) refers to two species of tuna: bigeye and yellowfin. Although yellowfin is more familiar to most people, sushi chefs tend to prefer bigeye for its quality of flavor and slightly higher fat content. It is also a rarer fish, which makes it even more desirable. Ahi sushi may be labeled as maguro, though you will see this term more often applied to bluefin. Ahi provides a firm texture with a mild flavor and lower fat content than bluefin. Its flesh ranges from pink in small fish to deep cherry red in larger fish. In addition to sashimi, sushi and poke, Ahi is excellent when grilled, broiled or seared rare. It also stands up to a variety of seasonings including blackening spice. When you order our fresh, wild, sashimi grade Ahi, you will receive either a bigeye or yellowfin loin depending on seasonal availability. For your convenience and best taste experience, this fish comes skin off, bloodline out.
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