Yellow Fin Tuna

The cooked flesh is creamy brown in colour and breaks into large flakes; there are very few bones to worry about. The centre bone of cutlets can be removed and a filling placed in the cavity.

You can Poach, pan-fry, stir-fry, bake, braise, grill, barbecue, smoke, raw (sashimi), pickle. The firm flesh holds together well in soups, curries and casseroles and can be cubed for kebabs.