Albacore, found in both Atlantic and Pacific waters, is the only kind that can be labelled “white meat tuna.” Bluefin, a large, oily species, is usually tinned as “light meat” tuna or eaten raw. Yellowfin (called ahi in Hawaii) is the least oily kind of tuna; it is flavourful (but not strongly so) when cooked, and is good eaten raw. Bigeye is valued for sashimi. Bonito is among the smallest tuna, and has red meat. Tuna comes whole, in steaks, fillets, or loins, and fresh, frozen, or tinned.