If already-cut pieces are all that’s available, look for those that are moist (but not wet or weepy), and shiny. Ideally, tuna will be displayed as a whole loin, and steaks will be cut at your request. The best-tasting tuna (whether bluefin, yellowfin, or albacore) will range in color from deep red to pink. Small bonitos are the strongest-flavored tuna. Albacore is the only tuna that has a nearly white flesh it’s the best of the tunas for canning. Yellowfin (also called ahi) is also a high-quality tuna and have a pale pink flesh and a mild yet rich flavor. Bluefin is the largest tuna adult bluefins have a deep red color and a luxurious texture especially prized in sashimi.
There are many varieties of tuna, some as large as 1,500 pounds and others as small as 10 pounds, but all have in common a meaty texture (as opposed to flaky) and are moderate to high in fat. Bluefin, yellowfin, albacore, ahi, What is it?
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