【Reading】きはだTuna

【English Name】Yellowfin Tuna

Kihada-maguro (yellowfin tuna) is a medium-sized tuna of the genus Thunnus of the family Scombridae, widely distributed in the open waters of the tropics and subtropics. The bright yellow of its second dorsal fin and anal fin is the origin of its Japanese name (kihada means yellow fin), and they extend into sickle shapes as it matures. Adults reach a maximum total length of about 2.4 m and 200 kg, but in the seas around Japan they are around 1.5 m and 70 kg. The flesh is a uniform red meat low in fat, taking on a paler pink color than kuromaguro (bluefin tuna). Favored in western Japan for its clean, light flavor, its best eating season is summer to autumn. In sushi it is made into nigiri as red meat (akami) and is also used for sashimi and grilling. It accounts for over half of the world's tuna catch and is also an important resource as a raw material for canned tuna. In Hawaii it is called "ahi" and is also known as an ingredient for poke.