The world of seafood is vast. Just like the varieties of beef such as Wagyu and Kobe, there are plentiful options when it comes to choosing what type of fish you want to eat. The amazing thing about fish is that there are so many subtle flavor and texture differences from one kind to another. That makes it exciting to try a wide variety of options, but it can also make it hard to choose which one is right for the flavor profile you have in mind. This helpful guide will walk you through the differences between four popular types of fish: yellowfin, salmon, tuna and Chilean sea bass.
Yellowfin, also known as ahi tuna, is a type of tuna that has a bright yellow dorsal fin from which it gets its name. The main difference between yellowfin and bluefin tuna is that yellowfin is a leaner fish. Its flavor is a bit meatier than some other types of fish. High-quality yellowfin can be consumed raw. The steaks are also good for grilling and broiling.
Along with tuna, salmon is one of the most commonly consumed fish in the world. It's considered to be a very healthy food choice, especially since it contains high levels of omega-3 fatty acids. Salmon is available in several different species and is farmed in over a dozen countries throughout Latin America, North America and Europe. In terms of taste, salmon has a milder flavor and a firmer, oily texture compared to many other types of fish. The flesh is typically pinkish orange in color, with a marbled appearance in the meat. The finest type of salmon is Ora King salmon, which is sometimes called the Wagyu beef of the seafood world.
Tuna is a broader category of fish that includes yellowfin/ahi tuna as well as bluefin tuna. For someone who's wondering what's the difference between tuna and salmon when it comes taste, there's no clear answer because it can vary so much based on where the fish are sourced from. Generally, however, salmon has a more "fish forward" flavor and is more tender. Tuna is slightly firmer and richer in taste with a bit of an umami flavor.
Chilean Sea Bass
The name of this type of fish is actually a bit misleading. Chilean sea bass are actually toothfish rather than actual bass. And though they were first harvested by Chilean fishermen, they are found in many parts of the Southern Hemisphere far from Chile. The flesh of Chilean sea bass somewhat oily and very tender. This type of fish also has a rich flavor and melt-in-your-mouth eating experience thanks to the high oil content. There are many ways to prepare it, including grilled, poached or baked Chilean sea bass.
For more information on cooking instructions and to shop for high-quality salmon and tuna, check out The Wagyu Shop™.