Under the Dolphin Protection Consumer Information Act, tuna sold in the US with a dolphin-safe label must be accompanied by a captain's statement and, for certain fishing methods in the Eastern Tropical Pacific, an observer's statement confirming no dolphins were encircled or killed during the set. While dolphin-safe labeling is technically voluntary, it is a commercial standard that most US buyers require, and importers should obtain the relevant certifications from the vessel operator before shipment.

Sashimi-grade yellowfin is evaluated on fat content, color, texture, and core temperature at harvest. Fish destined for high-end sushi restaurants are typically bled and iced immediately at sea, then air-freighted within 24–48 hours. Importers sourcing from Panama or Costa Rica should confirm that the exporting facility has established cold-chain protocols and that the product arrives with core temperature records to support both quality and FDA admissibility review.