There was news that a single tuna fish was sold for 56 million yen at the initial auction in Tokyo’s Tsukiji Market! The high price was paid for a bluefin tuna caught in Oma, Aomori Prefecture. While surpassing 50 million yen may seem excessive, the Oma bluefin tuna, which swims in the cold and fast-flowing waters of the Tsugaru Strait, is praised for its firm flesh and just the right amount of fat, making it the best tuna.
However, in recent years, the catch of bluefin tuna has decreased, and with the sushi boom firmly established in Europe and the tuna-loving market in China, the honmaguro (true tuna) is becoming an increasingly luxurious fish.
Types of Tuna
There are various types of tuna, but the following five types are mainly offered in sushi restaurants and eateries:
Bluefin Tuna (Kuro Maguro)
- The highest quality tuna, popular as sushi and sashimi.
- Main fishing areas: Japan’s coastal waters, the Mediterranean Sea, and off the coast of Canada in the Pacific.
Southern Bluefin Tuna (Minami Maguro)
- A high-quality variety with plenty of otoro (fatty belly meat).
- The flesh is rich red and firm, ideal for sushi.
- Harvested in South Africa, New Zealand, and off the coast of Sydney, among other places.
Bigeye Tuna (Mebachi Maguro)
- Tender and suitable for sashimi.
- Mainly caught in sub-tropical waters in the Southern Hemisphere.
Yellowfin Tuna (Kihada Maguro)
- Recognizable by its yellow skin and pink meat.
- Mild flavor with no strong aftertaste, often found in supermarkets.
Albacore Tuna (Bincho Maguro)
- Distinguished by its long dorsal fin.
- The flesh is pale milky white and very tender.
Delicious Tuna Cuts for Sashimi
The cuts commonly used for sushi and sashimi include akami (lean tuna), chutoro (medium fatty tuna), and otoro (fatty tuna), which are divided into the back, belly, and center sections:
Back (Kama-Naka-Shimo)
- Tuna is divided into kama (top), naka (middle), and shimo (bottom).
- The fat content decreases as you move from shimo to kama.
- Kama, naka, and shimo are used for chutoro or akami.
Belly (Kama-Naka-Shimo)
- The fat content decreases from kama to shimo.
- Kama and naka are used for otoro, while shimo is used for chutoro.
Akami (Lean Tuna)
- The central part of the tuna is akami.
- Akami closer to the head has fewer sinews and a richer flavor.
Unusual Tuna Parts
Tuna is consumed in various dishes from head to tail, and there are some rare parts that can only be enjoyed at specialized tuna restaurants:
Head Parts
Eyeballs (Mebaru)
- Rich in DHA (Docosahexaenoic acid) and fatty.
- Typically simmered with daikon radish or grilled with salt and pepper, making it a great accompaniment for sake.
Jaw Meat (Agomono)
- Located inside the cheek muscles.
- Often served as sashimi or grilled with salt.
Cheek Meat (Hoho Niku)
- Muscles responsible for moving the gills.
- A rare part of tuna, known for its delicious flavor when seared.
Bowl Meat (Hachi no Mi)
- Located in the head region.
- Has slightly firm texture with concentrated umami.
Body Parts
Collar (Kama Shita)
- Kama includes kamatoro and bone-in kama shita.
- Kamatoro has pink flesh and is popular for sashimi or searing.
Heart (Hoshi)
- Also known as “Hoshi.”
- Often boiled or grilled and served as a dish.
Stomach (Senmai)
- Also called “Senmai,” similar to grilled stomach in barbecue.
- Boiled and served with vinegar miso or grated radish ponzu sauce.
Tail Parts
Roe (Tama)
- Resembles a large piece of “tarako” (cod roe).
- Great for steak and highly popular.
Tail (Teiru)
- The quality of tuna is judged by the color and firmness of the tail during procurement.
- When prepared as a steak, it is delicious and in demand.
