| Name (Japanese) | Bluefin tuna (Hon Maguro / ホンマグロ / 本鮪) |
| Overall Rating |
Flavor: ★★★★★ Texture: ★★★★★ Popularity: ★★★★★ |
| Reference Price |
Value: ★★★★★ Price range: $70~$200+/lb (depending on grade and cut) |
| Best Season | Winter to early spring (December to April) |
| Did you know? | Bluefin tuna are ultimate athletes who run both sprints and marathons. |
| Category | Details |
|---|---|
| 1. Overview |
Kanji Name: 本鮪 / 黒鮪 (Hon-maguro / Kuro-maguro) English Name: Bluefin tuna Scientific Name: Thunnus thynnus Classification: • Kingdom: Animalia • Phylum: Chordata • Class: Actinopterygii • Order: Scombriformes • Family: Scombridae • Genus: Thunnus • Species: T. thynnus Average Size: 150–250 cm (adult) Key Features: Rich, fatty flesh (especially otoro), deep red color, strong umami flavor, highly prized in sushi cuisine |
| 2. Habitat & Distribution |
Found in the Pacific, Atlantic, and Mediterranean oceans. In Japan, mainly caught near Oma (Aomori), Tsukiji/Toyosu markets supply imported and domestic catches. Prefers offshore deep waters but migratory species. |
| 3. Seasonality |
Best season is winter to early spring (December–April). Highest fat content and flavor in colder months, especially for otoro and chutoro cuts. |
| 4. Sushi Ingredient Profile |
Common Uses: Nigiri, sashimi, sushi rolls, seared (aburi) preparations Flavor: Rich, fatty, full umami taste Texture: Smooth, buttery, melts in mouth for high-fat cuts Fat Content: Varies by cut; otoro is extremely fatty, chutoro moderate, akami lean |
| 5. Preparation & Craftsmanship |
Handled carefully to preserve freshness; often sliced with precise technique for sushi. Seared otoro or chutoro can enhance aroma. Aging techniques (jukusei) sometimes applied to intensify flavor. |
| 6. Recommended Pairings |
Sushi Rice: Lightly seasoned white vinegar rice Condiments: Wasabi, yuzu zest, soy-based nikiri sauce Drinks: Rich sake, full-bodied white wine, or light red wine for fatty cuts |
| 7. Nutritional Information |
Excellent source of high-quality protein, omega-3 fatty acids (EPA & DHA), vitamin D, and B vitamins. Fatty cuts are calorie-dense but heart-healthy in moderation. |
| 8. Trivia & Cultural Notes |
“Kuromaguro” literally means “black tuna,” distinguishing it from other tuna species. Considered the pinnacle of sushi ingredients; prized for otoro cuts. Frequently featured in high-end sushi auctions and traditional celebrations in Japan. |
| 9. Recommended Sushi Styles |
• Otoro nigiri (fatty belly) • Chutoro nigiri (medium-fat belly) • Akami nigiri (lean meat) • Aburi seared chutoro or otoro • Tuna rolls (tekka maki) |
