The pricing on this fish scared me a little bit and I was hesitant to buy it. And then I remembered I paid for cheese at a rate of $40/lb, so this didn't seem so crazy.
The fish guy at the store had bagged the fillets in plastic before wrapping in the brown paper. That seems like overkill to me. Why the bag and the paper? Anyone?
Out of the bag, the fillets look pretty good, don't they?
Looking up tuna in the tome, I found a section on yellowfin tuna (called albacore in France but isn't the albacore American's think of)
The yellowfin tuna is bigger and heavier than the albacore (up to 2.5 m (8 ft) long and 250 kg (5 cwt) in weight); it has a steel blue back, greyish sides, and a silvery belly (like the albacore) but its fins are yellow and its flesh pale pink. It is fished practically throughout the year in tropical and equatorial waters. Rarely sold fresh, it is widely used by the canning industry.After chuckling a little, thinking the 1984 copy of Larousse is just old - how could yellowfin be canned when it could be used in sushi as maguro, right? Turns out, according to Monterey Bay Aquariam this fish is sold as canned light tuna!
Fresh ahi tuna available in the seafood section of Ralph's for $24.99 a pound.
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