Yellowfin Tuna Fishing Information
illustrations: Diane Rome Peebles
Description: pectoral fin moderately long, reaching point below beginning of 2nd dorsal fin; 2nd dorsal fin and all finlets yellow; no white rear edge on caudal fin; golden stripe on side; 2nd dorsal and anal fins become much longer with age (to about 1/5 of total length); eye small; 26 to 35 gill rakers.
Size: to 2.1 m (82 in.) and 176 kg (367 lbs.)
Where found: offshore mostly bluewater; in or near the Gulfstream.
Where found: near shore and offshore.
The yellowfin tuna (Thunnus albacares) is a type of tuna eaten by humans as food. It is found in open waters of tropical and subtropical seas worldwide, though not in the Mediterranean Sea. It has been reported to be up to 239 cm (94 inches) in length and 200 kg (440 lb) in weight.
The second dorsal fin and the anal fin are both bright yellow, thus the common name, and they are very long, as are the pectoral fins. The main body is very dark metallic blue, changing to silver on the belly, which also has about 20 vertical lines.
Yellowfins tend to school with fishes of the same size, including other species of tuna, and larger fish are often seen with porpoises, whales and whale sharks. Yellowfins eat other fish, crustaceans, and squid.
Commercial fisheries catch yellowfins with encircling nets, as well as with rod and reel. The fish are mainly sold in frozen or canned form, but are also popular as sashimi.
Yellowfin is also popular in restaurants as the primary protein in an entree; presented in much the same fashion as fine red meat, it is preferably cooked seared to rare to medium-rare. Cooking this fish medium to well-done destroys its delicacy, juiciness and flavor.