Easily among the largest consumed food in the world.  The Yellow Fin variety is a very premium sub species of the regular Tuna, so much so, that it is used in Sashimi preparations at Japanese restaurants. Yellowfin is often marketed as ahi, from the Hawaiian ʻahi, a name also used there for the closely related bigeye tuna.[3] The species name, albacares (“white meat”) can also lead to confusion: in English, the albacore (Thunnus alalunga) is a different species, while yellowfin is officially designated albacore in French and referred to as albacora by Portuguese fishermen.

Eating Yellow fin tuna supports the health of heart, controls weight and lowers blood pressure. Omega-3 fatty acids may help reduce blood clots which caused strokes and heart attacks. Yellow fin tuna can be a replacement for fatty meat products, that also save calories as well as control weight. A high-potassium, low-sodium content in tuna diet can also help to control high blood pressure.