Viking Village
Box 458
1801 Bayview Ave
Barnegat Light
New Jersey 08006
Fax 361-9536

Viking Village
•Geographic range: In tropical and subtropical oceanic waters 
•Habitat: Juveniles school with skipjack and juvenile bigeye tuna and mainly stay in surface waters. Larger fish are found in surface and sub-surface waters. 
•Life span: About 7 years
•Food: Yellowfin tuna are opportunistic feeders, preying on a wide variety fishes and invertebrates, including those associated with Sargassum, a floating algae. 
•Growth rate: Variable with size – relatively slow initially and increasing by the time the fish leave their nursery grounds
•Maximum size: Up to 400 pounds 
•Reaches reproductive maturity: Most yellowfin tuna are able to reproduce at the age of 2 or 3 years when they are about 39 inches in length.
•Reproduction: Female yellowfin tuna are multiple spawners – on average they spawn about once every three days during spawning season. They have an average of 1 million to 4 million eggs. 
•Spawning season: From May to August in the Gulf of Mexico and from January to April in the eastern Atlantic Ocean
•Spawning grounds: Yellowfin mainly spawn in the equatorial zone of the Gulf of Guinea (southwest of Africa). They also spawn in the Gulf of Mexico, in the southeastern Caribbean Sea, and off Cape Verde (off the northwestern coast of Africa). 
•Migrations: Yellowfin tuna are highly migratory, moving from west to east across the Atlantic Ocean.
•Predators: Sharks and large bony fishes prey on yellowfin tuna.
•Commercial or recreational interest: Both 
•Distinguishing characteristics: Yellowfin tuna are torpedo-shaped fish. They are metallic dark blue on the back and upper sides, changing from yellow to silver on the belly. True to the name yellowfin, their dorsal and anal fins, and finlets are bright yellow. Tuna species are difficult to distinguish. Bigeye, blackfin, albacore, and yellowfin are similar in shape and are often caught together. Characteristics that distinguish the yellowfin tuna from other species are its elongated anal and dorsal fins on large fish, a moderately smooth, nonstriated ventral surface of the liver, and 26 to 34 gill rakers on the first arch.
 {Excerpted from NOAA/NMFS Fishwatch}
     Yellowfin Tuna are a deep offshore water pelagic fish found throughout the world. At Viking Village our longline boats fish for Yellowfin from Georges Bank to the Carolinas in eddies along the Gulfstream current.
     At the dock, fish over 50 lbs. are graded for freshness, color and fat content. Consequently, our customers can be assured that product they purchase will satisfy their requirements.
Atlantic Yellowfin Tuna

Click Here...
to watch an interesting
and informative video 
with Ginza II chef Eric preparing a sashimi and sushi plate featuring Viking Village caught Yellowfin Tuna.
Sashimi Preparation
  Sashimi is a Japanese preparation of finely sliced raw fish. Sashimi preparation begins with careful selection of the fish or shellfish to be used. At Viking Village commercial dock, as Bigeye and Yellowfin Tuna come off the boat they are graded for freshness, color and fat content. Typically only fish graded # 1 or # 2+ are used for sashimi. 
  Sashimi is often cut in different ways to enhance the appearance of the fish. Hira zukuri is the standard rectangular shape cut. A thinner cut is called Ito zukuri, and is often no more than 1/16 inch thick. The thinnest, called Kaku zukuri is paper-thin and is often presented in a pattern. 
  Sashimi is often the first course in a formal Japanese meal, but it can also be the main course, presented with rice and miso soup in separate bowls. Many Japanese people believe that sashimi, traditionally considered the finest dish in Japanese cuisine, should be eaten before other strong flavors affect the palate
  The word sashimi has been integrated into the English language and is often used to refer to other uncooked fish preparations. The terms sashimi and sushi are sometimes used interchangeably, but the two dishes are distinct and separate. Sushi refers to any dish made with vinegared rice; and, while raw fish is one traditional sushi ingredient, many sushi dishes contain seafood that has been cooked, and others have no seafood at all.
  The sliced seafood that is the main sashimi ingredient is typically served over a garnish. This frequently is Asian white radish, daikon, shredded into long thin strands, accompanied by one green perilla leaf per slice.
  Some species landed at Viking Village that are popular as sashimi are: Yellowfin and Bigeye Tuna, Summer Flounder, Scallops, Tilefish and Squid.