Varieties: Yellowfin and bluefin have red flesh, gray when cooked. Albacore (more often canned than used fresh) has pink flesh, off-white when cooked. Some other varieties are also available.
Characteristics: Meaty texture and appearance. Belly cuts much fattier than back ("loin"). Red-fleshed varieties often served raw as sashimi or sushi. When cooked,usually cut into steaks and grilled. Should not be cooked well done, or will be very dry.
Weight: Depends on variety. May be several hundred pounds (100 kg and up).
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