Albacore tuna

Yellowfin tuna is a type of tuna scientifically known as Thunnus albacares, highly valued in gastronomy for its firm flesh, mild flavor, and versatility in recipes. It is characterized by its meaty texture and a color that ranges from light pink to deep red, making it ideal for both raw preparations, such as sushi or ceviche, and cooked dishes, whether grilled, baked, or in stews.

This fish is native to the warm and temperate tropical and subtropical waters around the world, especially the Pacific, Atlantic, and Indian Oceans. Yellowfin is one of the most common species of tuna in commercial and sport fishing due to its size and culinary value.

Regarding its nutritional properties, yellowfin tuna is an excellent source of high-quality protein, low in saturated fat and rich in omega-3 fatty acids, which contribute to cardiovascular health. It also provides minerals like selenium and B vitamins, important for metabolism and cellular function.

In different regions of Latin America, yellowfin tuna may be known by various names or synonyms, among the most common are: bigeye tuna, yellowfin tuna, or simply albacore. These terms are used interchangeably in recipes and local markets, so it is useful to know them to correctly identify this ingredient.

In summary, yellowfin tuna is a versatile and nutritious ingredient that adds flavor and texture to a wide variety of dishes in international and Latin American cuisine.