Fresh Yellowfin Tuna
Fresh yellowfin tuna is a fresh or chilled fish product derived from Thunnus albacares. It is sold without filleting and excludes fish meat and offal.
Prices, specifications and international trade for fresh yellowfin tuna under HS 030232.
Fresh Yellowfin Tuna Price
Published reference · Jul 1, 2026
Fresh yellowfin tuna is quoted in USD/t at LKA. Historical customs values may differ from the headline reference.
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Panama led reported fresh yellowfin tuna exports in 2025, at $25.2M.
Compare fresh yellowfin tuna exporting countriesFresh Yellowfin Tuna Specifications and Quality
Fresh yellowfin tuna grading factors include Color and appearance, Fat content and marbling, and Texture and firmness.
Grading Factors
Quality assessment for fresh yellowfin tuna considers Color and appearance, Fat content and marbling, and Texture and firmness.
- Color and appearance
Bright, deep red color with a firm, glossy surface indicates freshness and high-quality flesh, which is critical for raw consumption.
- Fat content and marbling
Moderate to high fat content, visible as fine white marbling, contributes to the rich flavor and buttery texture desired in sashimi and seared applications.
- Texture and firmness
The flesh should be firm and resilient, not mushy or fibrous, which affects the eating quality and how well it holds together during handling.
- Odor
A clean, fresh, briny odor without any sour or ammonia-like taint is a key indicator of proper handling and freshness.
Common Defects
Recorded defects for fresh yellowfin tuna include Discoloration, Soft or mushy flesh, and Bloodline darkening.
- Discoloration
Brownish or grayish patches on the flesh can arise from oxidation or poor handling, reducing visual appeal and freshness perception.
- Soft or mushy flesh
A breakdown of muscle fibers, often due to time-temperature abuse, leads to a mealy texture that is undesirable for sashimi or searing.
- Bloodline darkening
Excessive or dark bloodline, the dark red strip along the center of a loin, may be trimmed, but if not, it can impart a strong, bloody flavor.
Fresh Yellowfin Tuna Facts and HS Code
Fresh yellowfin tuna belongs to seafood within protein and dairy. Its customs classification covers HS 030232.
Fresh Yellowfin Tuna HS Code
| Also known as | ahi, yellowfin tuna, tuna steaks |
|---|---|
| Scientific name | Thunnus albacares |
| Product type | Raw |
| Form | Fresh |
| Position in the chain | Primary |
| Category | Seafood — Protein and dairy |
| HS codes | 030232 |
| HS6 description | Fish; fresh or chilled, yellowfin tunas (Thunnus albacares), excluding fillets, fish meat of 0304, and edible fish offal of subheadings 0302.91 to 0302.99 |
| Quoted in | USD/t |
| Reference location | LKA |
Production & Handling
Fresh yellowfin tuna storage guidance: Fresh yellowfin tuna must be held at temperatures just above the freezing point to preserve its color and texture while slowing bacterial growth. Any temperature abuse accelerates spoilage and enzyme breakdown of the flesh.
Production and Storage
| Perishability | High |
|---|---|
| Temperature regime | Chilled |
| Storage conditions | Fresh yellowfin tuna must be held at temperatures just above the freezing point to preserve its color and texture while slowing bacterial growth. Any temperature abuse accelerates spoilage and enzyme breakdown of the flesh. |
| Production methods | Wild capture |
| Processing steps |
|
Packaging
Typical fresh yellowfin tuna packaging includes Vacuum pouch, Foam tray with film, and Gill-packed whole fish.
- Vacuum pouch
Individually vacuum-sealed loins or steaks are common for fresh distribution, minimizing oxidation and extending chill life.
- Foam tray with film
Portion-controlled cuts on moisture-absorbent pads are typical for retail and food-service displays, offering convenience and visual appeal.
- Gill-packed whole fish
Whole fish packed with gills open and chilled in ice are used for high-end sushi buyers who want maximum control over cutting and quality.
Uses & Risks
Fresh yellowfin tuna is used in Sashimi and sushi, Seared tuna steaks, and Tuna tartare.
End Uses
- Sashimi and sushi
High-grade loins are sliced for raw consumption, where the tuna's natural color and buttery texture are the primary attributes.
- Seared tuna steaks
Thick-cut steaks are quickly seared to rare or medium-rare, highlighting the meaty flavor and firm texture when fresh.
- Tuna tartare
Diced raw tuna is mixed with seasonings for a cold appetizer, requiring a high-quality, clean-flavored piece.
- Poke bowls
Cubed tuna is marinated in soy and sesame for a Hawaiian-style salad bowl, with freshness and color keeping the dish visually appealing.
Uses and Related Commodities
| Downstream industries | Seafood wholesale, Food service, Retail, Restaurants, Sushi bars |
|---|
Sourcing risks
| Risk | Mitigation |
|---|---|
Histamine formation Food safetyHigh Time-temperature abuse allows bacterial histamine production, leading to scombroid poisoning in consumers. | Rapid and continuous chilling from capture to delivery, and verify temperature throughout the cold chain. |
Cold chain failure LogisticsMedium Loss of refrigeration during transport or storage can accelerate spoilage and degrade appearance and shelf life. | Use temperature-recording devices and maintain a robust cold chain with validated suppliers. |
Overfishing pressure SustainabilityMedium Yellowfin tuna populations can face local or global depletion, jeopardizing long-term supply. | Source from fisheries with responsible management or certified sustainable practices. |
Fresh Yellowfin Tuna Questions
- What exactly is classified as fresh yellowfin tuna?
- Fresh yellowfin tuna refers to the whole fish or meat portions of Thunnus albacares that are fresh or chilled, excluding fillets, other meat portions, livers and roes.
- How should fresh yellowfin tuna be stored to maintain quality?
- It should be kept at refrigerated temperatures (fresh or chilled) throughout handling and transport, ensuring the cold chain is not broken.
- Can fresh yellowfin tuna be used directly for sashimi or does it require further processing?
- Because it is supplied fresh or chilled and without filleting, buyers typically need to portion and fillet the fish before raw‑fish applications such as sashimi.