【Reading】Tuna

【English Name】Bluefin Tuna

A collective term for large migratory fish belonging to the genus Thunnus of the family Scombridae. As the leading representative of sushi toppings, it is divided according to the cut into akami (lean red meat), chu-toro (medium fatty), and o-toro (premium fatty). "Maguro" generally refers to the Pacific bluefin tuna (kuro-maguro / hon-maguro), whose appeal lies in its deep red lean meat and rich fat. Other members include the southern bluefin (minami-maguro), bigeye (mebachi), yellowfin (kihada), and albacore (binnaga), totaling eight species. Its use in nigiri sushi began around 1831, after passing through the technique of soy-sauce marinating (zuke). The fatty toro came to be prized from the 1960s onward following advances in freezing technology, and is most highly valued in winter. The main landing ports are Yaizu, Misaki, Katsuura, and Kesennuma, with the products of Oma in Aomori Prefecture in particular known as a brand item.