Yellowfin tuna has a mild, meaty flavor — similar, some say, to swordfish. It’s more flavorful than albacore, but leaner than bluefin. The meat is bright red in its raw state but, when cooked, turns brown to grayish-tan, firm and moist, with large flakes. Yellowfin is also served raw as sashimi and in sushi. Look for tuna meat with a glistening, wet look. The ideal is bright translucent red. Fat is desirable, as more fat means more flavor. [SeafoodSource.com]
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