Yellowfin tuna chunk in need of inspiration in Cooking Posted September 16, 2011 · Edited September 16, 2011 by StanSherman (log) I caught my first yellowfin in 1968 and have caught, processed and cooked thousands of pounds since then.In the 90's I fished with a few buddies for three weeks off the coast of Baja. We were actually fishing for everything other than yellowfin since they were always available. We'd put up two or three large fish per day for afternoon snacks and canning.We decided one evening to taste test tuna by age. We had fresh, one day, two day, three day and four day. As straight sashimi the three day stuff was the overwhelming winner. Each piece was the upper side of the belly after bleeding on a 70-80 pound fish.The trick is in how you prepare the trim pieces. There will be some very usable "mushy" meat on the outside. It spices up real nice as an Ahi slider. A nice piece chared with a seasame/wasibi crust can be sliced over a nice avacado/cilantro/mango salad. Spicy tuna roll and make sure the best becomes sashimi.