The three species of tuna that Americans enjoy eating the most are Albacore, Yellowfin (the Hawaiian word is Ahi) and Bluefin (the Japanese word is Maguro). Albacore is the lightest in flavor and texture, with large meaty flakes. The ubiquitous canned version is called “white tuna” but doesn’t come close to the flavor of freshly caught, which is exquisite. The word Ahi has become popular among restaurants because of this feast, Seared Ahi. Seared but left pink in the middle of the filet, it is the best of both worlds, crispy and explosively tasty and umami on the outside, and lush and sashimi on the inside. Bluefin is wildly popular around the world as sushi, called Maguro on the menu, and is the richest, most dense, and most expensive.