Common name: Bullet tuna, Frigate mackerel, Bullet mackerel

Japanese name: Marusouda (丸宗太鰹、丸騒多鰹)

Taiwan common name: 圓花鰹、煙管仔、竹棍魚、槍管煙、鎗管煙子

Chinese common name: 双鳍舵鲣

Korean common name: 몽치다래

Scientific name: Auxis rochei (Risso, 1810)

Nigiri sushi detail: Bullet tuna (Marusouda) Nigiri sushi

Characteristics:

Bullet tuna (Marusouda) are called Soudagatsuo when mixed with frigate tuna (Hirasouda). It is distributed in southern Japan and in temperate and tropical waters around the world. Marusouda is slightly offshore from Hirasouda, swimming at the surface in schools and entering inner bays. Its body length is 30~55 cm. Its body is spindle-shaped, similar to that of bonito, but smaller and thinner, almost circular in cross section. The body color is indigo on the dorsal side with darker spots on the posterior half of the body.

Marusouda is often found in dark red meat (Chiai), which contains histidine. Histidine is converted by histidine decarboxylase (HDC) into histamine, which induces allergic reactions, leading to symptoms such as urticaria. Therefore, to prevent histamine increase as much as possible, the fish should be bled out as soon as it is caught and then rapidly cooled to the core of fish with water ice. Marusouda is mainly used to make sodabushi (dried bullet mackerel).

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