Yellowfin Tuna ( kihada-maguro ) is the most common type. It is rather low in fat, but lean cuts from locally-caught yellowfins are often served in regional sushi bars and have a very fresh taste. Also, it is often seared, blackened, cooked, or marinated.
27 сент. 2022 г.
... Yellowfin Tuna. Scientific name: Thunnus albacares (Bonnaterre, 1788). Japanese: 黄肌鮪 (Kihada). It is named for its yellow skin. It is approximately 1.5 m ... |
Similar translations for "yellowfin tuna" in Japanese · 鮪 · ツナ · マグロ. |
Yellowfin is often marketed as ahi, from the Hawaiian ʻahi, a name also used there for the closely related bigeye tuna. |
Kihada maguro (黄肌鮪、黄鰭鮪) is a Japanese word that means Yellowfin tuna. Its scientific name is Thunnus albacares (Bonnaterre, 1788). |
Scientific Name: Thunnus albacares. Hawaiian Name: Ahi Japanese Name: Kihada. In Hawaii, “ahi” refers to two species, the yellowfin tuna and the bigeye tuna. |
YELLOWFIN TUNA (AHI) Scientific Name: Thunnus albacares Hawaiian Name: Ahi Japanese Name: Kihada In Hawaii, “ahi” refers to two species, the yellowfin tuna ... |
Yellowfin Tuna and Bigeye Tuna are the two varieties known as 'ahi.' Smaller than the bluefin and with a deep pink colour, culinary terminology generally ... |
Kihada maguro -- yellowfin tuna. Kimachi -- A small fish from the yellowtail family. Kobashira -- (alt. kaibashira) the adductor muscles of any type of clam. |
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