Ahi tuna usually refers to a species called yellowfin tuna, often used raw in sashimi and sushi. Cooks also prepare ahi tuna by searing, grilling or sautéing the fish. More »

The differences between bigeye tuna and yellowfin tuna, the two species of ahi, are that bigeye has extremely large eyes, a plump body and a larger head than yellowfin. Yellowfin tuna has bright yellow finlets with soft ... More »

Outback Steakhouse does not publish the recipe for its Ahi tuna appetizer. However, a comparable recipe involves searing spice-rubbed sushi-grade tuna and drizzling it with a creamy ginger-soy dressing. Serve the tuna ov... More »

Outback Steakhouse does not publish the recipe for its Ahi tuna appetizer. However, a comparable recipe involves searing spice-rubbed sushi-grade tuna and drizzling it with a creamy ginger-soy dressing. Serve the tuna ov... More »

The differences between bigeye tuna and yellowfin tuna, the two species of ahi, are that bigeye has extremely large eyes, a plump body and a larger head than yellowfin. Yellowfin tuna has bright yellow finlets with soft ... More »

Generally, sushi such as sashimi and poke lasts for about 24 hours in the refrigerator. The best way to tell if sushi has spoiled is by smelling it. Sushi that smells strongly of fish is bad and must not be eaten. More »

Common uses of Japanese knives include slicing fish for sushi and sashimi and thinly slicing vegetables. The purpose of a particular knife varies with its shape and style. More »

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