In Hawaii, shibi is another name for yellowfin tuna. The yellowfin earns its name because the soft dorsal and anal fins and the fins are bright yellow. The dorsal and anal fins lengthen with age. The yellowfin extends from the surface of the ocean to depths below 100 fathoms.
Caught year-round in Hawaiian waters, yellowfin are typically most abundant during the summer season (May-September). Yellowfin meat tends to be firmer than bigeye.
Yellowfin tuna is widely used as raw fish dishes, especially sashimi. This fish is also excellent for grilling and has become very popular in the “blackened” fish preparations that appear in Cajun cuisine. With its mild flavor and firm texture, yellowfin is well suited to numerous applications.
Poke is a traditional Hawaiian seafood preparation, most easily described as a marinated sashimi. Made with Ahi (a Hawaiian overview of most species of tuna), the recipe includes yellowfin tuna (Hawaiian for “Shibi”). This is a great recipe with a multitude of flavors for your next meal or party. Add fresh chopped seaweed (Nori) if available.
Ingredients:
2 pounds yellowfin tuna (Shibi) fillets, cubed
1 cup soy sauce
3/4 cup green onions, chopped
1 cup yellow onion, chopped
2 tablespoons sesame oil
1 tablespoon of toasted sesame seeds
1 tablespoon crushed red pepper (optional)
8 oz nori (seaweed) (optional)
1 teaspoon of wasabi powder
Preparation time (20 minutes):
Cover 2 pounds of Shibi steaks in a bowl in the refrigerator.
In a medium-size non-reactive container (glass), combine soy sauce, green onions, yellow onions, sesame oil, sesame seeds, chili pepper, and wasabi powder; mix well.
1 to 2 hours before serving, toss the marinade with the Shibi cubes and refrigerate until serving time.
Plating:
Take the Poke out of the fridge and add toothpicks or cocktail sticks.
Serve in the mixing bowl cold.
