Bigeye tuna, known locally as ahi, is prized for its deep red flesh, rich flavor, and tender, meaty texture. With a higher fat content than yellowfin tuna, bigeye offers a buttery richness that makes it a favorite in Hawaiʻi's seafood cuisine. Delicious seared with a sesame crust, grilled as a steak, or prepared in poke, bigeye tuna is a versatile fish that shines with simple seasonings that let its natural flavor stand out.

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 frozen. Remove from all packaging before thawing 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.