In Hawaii, shibi is another name for yellowfin tuna. The yellowfin gains its name because the soft dorsal and anal fins and finlets are bright yellow in color. The dorsal and anal fins lengthen with age. Yellowfin range from the ocean surface to depths below 100 fathoms.
Caught year-round in Hawaii’s waters, yellowfin tuna is usually most abundant during the summer season (May-September). Yellowfin’s flesh tends to be firmer than that of bigeye tuna..
Yellowfin tuna is widely used as raw fish dishes, especially sashimi. This fish is also excellent for grilling and has become very popular in “blackened” fish preparations featured in Cajun cuisine. With its mild flavor and firm texture, yellowfin adapts well to numerous applications.
Poke is a traditional Hawaiian Seafood preparation, most easily described as a marinated sashimi. Made with Ahi (A general Hawaiian description of most tuna species), the recipe features Yellowfin Tuna (In Hawaiian “Shibi”). This is a great recipe with a multitude of flavors for your next potluck or holiday party. Add fresh chopped seaweed (Nori) if available.
2lbs Yellowfin (Shibi) Tuna Steaks, cubed
1 cup soy sauce
3/4 cup chopped green onions
1 cup diced yellow onion
2 tablespoons sesame oil
1 tablespoon toasted sesame seeds
1 tablespoon crushed red pepper (optional)
8oz Nori (Seaweed) (optional)
1 teaspoon wasabi powder
Prep Time (20 Minutes):
Cube 2lbs of Shibi Steaks place in refrigerator in a bowl
In a medium size non-reactive bowl (Glass), combine soy sauce, green onions, yellow onions, sesame oil, sesame seeds, chili pepper, and wasabi powder; mix well.
1 to 2 hours prior to serving, mix the marinade with the Shibi cubes & refrigerate until serving.
Remove the Poke from the refrigerator & add toothpicks or cocktail picks.
Serve in the chilled mixing bowl.