14-Day Dry-Aged Yellowfin Tuna (1 lb Average)

14-Day Dry-Aged Yellowfin Tuna elevates classic Ahi into a chef-level experience. Naturally leaner than bluefin, yellowfin responds beautifully to controlled dry-aging - gaining depth, firmer texture, and a clearer umami profile without losing its signature brightness.

Our store is one of only five places in the United States that professionally dry-age fish, maintaining exacting control over temperature, humidity, and airflow. Over 14 days, gentle moisture reduction and enzymatic refinement concentrate flavor and improve slice integrity, resulting in yellowfin that is more expressive, precise, and elegant than its fresh counterpart.

Product Details

Species: Yellowfin Tuna (Thunnus albacares)

Aging: 14 days (dry-aged)

Cut/Form: Saku-style block (ready to slice)

Condition: Fresh, dry-aged, never frozen

Processing: Precision dry-aging in a controlled environment

Storage: Keep refrigerated at 32-36°F

Shelf Life: Consume within 24-48 hours of purchase

Flavor Profile

• Texture: Firm, clean, and finely structured

• Taste: Focused umami with mild sweetness and mineral notes

• Finish: Crisp, savory, and refreshing

Dry-aging sharpens yellowfin’s natural clarity, delivering a tighter grain and a more pronounced, chef-forward savor.

Culinary Uses

• Sashimi & Nigiri: Ideal for clean cuts and defined mouthfeel.

• Crudo: Thinly sliced with olive oil, citrus, and sea salt.

• Tataki: Lightly seared exterior with a cool, refined center.

• Luxury Pairing: Complements caviar, cultured butter, or white truffle with restraint.

Pairing Suggestions

• Seasoning: Sea salt flakes, fresh wasabi

• Condiments: Nikiri soy, yuzu zest (minimal)

• Beverages: Junmai ginjo sake, Champagne, or crisp Sauvignon Blanc

Nutritional Benefits

Yellowfin tuna is lean and nutrient-dense:

• High inlean protein

• Rich inOmega-3 fatty acids

• Excellent source ofvitamin B12 and selenium

Per 4 oz serving (approximate):

Calories: 140 | Protein: 26g | Fat: 2g | Omega-3: 900mg

Frequently Asked Questions (FAQ)

Q: How does dry-aged yellowfin differ from fresh?

A: It has firmer texture, clearer umami, and more concentrated flavor with improved slice integrity.

Q: Is it suitable for raw consumption?

A: Yes. When handled and stored properly, it is ideal for sashimi and crudo.

Q: Why 14 days of aging?

A: Yellowfin reaches optimal balance of texture refinement and flavor concentration at 14 days without drying out.

Q: Can it be cooked?

A: Absolutely - excellent lightly seared or tataki-style.

Q: Can it be frozen?

A: Freezing is not recommended, as it diminishes the refined texture achieved through dry-aging.

14-Day Dry-Aged Yellowfin Tuna delivers precision, clarity, and elevated umami - proof that expert dry-aging can transform a classic into something truly exceptional.