Yellowfin tuna, known locally as ahi, is prized for its firm texture, vibrant ruby-red flesh, and clean, mild flavor. Leaner than some other tuna species, it offers a delicate richness that makes it perfect for poke, sashimi, grilling, or searing.

Oʻahu-born and raised, Matty Wong is a lifelong waterman and former professional bass angler who made history as the first person from Hawaiʻi to compete on the Bassmaster Elite Series. Today, he applies that world-class experience to harvesting premium local seafood using low-impact, sustainable fishing practices. By avoiding longline methods and instead catching only what is naturally biting, Matty helps protect Hawaiʻi's marine ecosystems while providing fresh, responsibly harvested fish to our community.

Allergen: Fish

Caught in Hawaiʻi

Storage Tips

Safe Handling Instructions
Some food products may contain bacteria that could cause illness if the product is mishandled or cooked improperly. For your protection, follow these safe handling instructions.
• Keep refrigerated or frozen. Thaw in the refrigerator or microwave. 
• After thawing, use within one to two days.
• Keep raw meat, fish, and poultry separate from other foods. Wash working surfaces (including cutting boards), utensils, and hands after touching raw meat or poultry.
• Cook thoroughly.
• Keep hot foods hot. Refrigerate leftovers immediately or discard.