Yellowfin tuna, as the name implies, is distinguished from other tuna species by a long bright-yellow dorsal fin and yellow strip down its side. Other references could be pacific yellowfin or the Hawaiian name “ahi” which means fire. The distinction comes from the reflective flashes from the tuna skin as it feeds at night. The best quality tuna is long ling caught and frozen-at-sea. Yellowfin has a mild, meaty flavor, similar to swordfish. The meat is dark red in its raw state, but turns to a light brown to tan color when frozen. After cooking, yellowfin will turn a light tan color. The cooked fish is firm and moist with large flakes.