The Ahi is a very good eat, the meat is a nice reddish color, and firm and sweet. Local fishermen catch Ahi via pole and line, and in Japan, long line fishing gathers most of the sashimi, the higher grade of tuna which is sold to sushi bars and restaurants across the globe. A pound of Ahi during the holiday season can fetch a lot for a pound. Over 20.00 a pound in some cases maybe more.
The Ahi is built for speed, studies show that Ahi will hang around depths of up to 230 feet deep, and will dive to deeper depths. Ahi fishing can be anytime during the year in Hawaii with factors such as wind, tide, moon rising etc. to keep in mind, but fishermen have stated that prime time for Ahi can be from June through August, or the Summer months.
Size of Ahi caught in Hawaii by sports fishermen can range from small 10 pounds up to 200 pounds. This fish is a prime fish, sold at auction to the markets, bidders battle for the most prime of cuts. The meat is firm, and sweet unlike the Skipjack tuna or Aku which is a little more fishy in taste, and the meat is at times, not as clear as the Ahi, hence a heavier taste.
Local cooks love to take Ahi meat, from any part of the fish and make it into poke, or steaks. The fatty belly parts are prized by many a diner in sushi bars and restaurants. Chefs are known to sear the meat just until in turns color, leaving the whole center of the cut raw. Though this has been popular because of local celebrity chefs and their marketing of their restaurants, many locals cook the Ahi, almost well done, and if done right, this is very tasty, and not everyone loves raw food.
A simple recipe for Ahi is this.
Take an Ahi steak, about 6 oz, and sprinkle some salt and pepper over it, heat up a nonstick pan with some vegetable oil, over high heat, sear the steaks until it turns color then flip it and cook it until it turns color, and serve with a soy sauce mixed with wasabe, miso, ginger, and a squeeze of lemon. Or cook it through for those who don't want raw fish. Serve with hot white sticky rice.
The Ahi is built for speed, studies show that Ahi will hang around depths of up to 230 feet deep, and will dive to deeper depths. Ahi fishing can be anytime during the year in Hawaii with factors such as wind, tide, moon rising etc. to keep in mind, but fishermen have stated that prime time for Ahi can be from June through August, or the Summer months.
Size of Ahi caught in Hawaii by sports fishermen can range from small 10 pounds up to 200 pounds. This fish is a prime fish, sold at auction to the markets, bidders battle for the most prime of cuts. The meat is firm, and sweet unlike the Skipjack tuna or Aku which is a little more fishy in taste, and the meat is at times, not as clear as the Ahi, hence a heavier taste.
Local cooks love to take Ahi meat, from any part of the fish and make it into poke, or steaks. The fatty belly parts are prized by many a diner in sushi bars and restaurants. Chefs are known to sear the meat just until in turns color, leaving the whole center of the cut raw. Though this has been popular because of local celebrity chefs and their marketing of their restaurants, many locals cook the Ahi, almost well done, and if done right, this is very tasty, and not everyone loves raw food.
A simple recipe for Ahi is this.
Take an Ahi steak, about 6 oz, and sprinkle some salt and pepper over it, heat up a nonstick pan with some vegetable oil, over high heat, sear the steaks until it turns color then flip it and cook it until it turns color, and serve with a soy sauce mixed with wasabe, miso, ginger, and a squeeze of lemon. Or cook it through for those who don't want raw fish. Serve with hot white sticky rice.
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