Thunnus albacares, the yellowfin tuna, supplies the second-largest share of the world tuna catch after skipjack, and ranges widely across the Atlantic and Pacific oceans. It is marketed mainly canned, but also fresh, frozen, dried, salted, and semi-preserved, with rich meaty flesh prized for sashimi and grilled steaks. Its yellow finlets give it its name. Buyers track the sustainability and safety file: fishery quotas, bycatch of dolphins, sharks, and turtles, dolphin-safe certification, and mercury accumulation, balanced through consumption advisories. Size and fat content set its value in the sashimi market.