The words medai is written in kanji characters as 目鯛, with “me” (目) meaning “eye” and “dai” (鯛) being the term in Japanese for snappers and porgies.
What is Pacific barrelfish (Medai)?
Pacific barrelfish is distributed throughout Japan south of Hokkaido, adult fish lives near the bottom at depths of 150 to 400 meters, and its Japanese name is Medai (Me means eye). It is a large fish, reaching 90 cm in length, with large eyes, hence its Japanese name. If the body color is red, it looks somewhat like Splendid alfonsino (Kinmedai). Its scientific name is Hyperoglyphe japonica (Döderlein, 1884).
The coloration of the body surface is generally blackish when young, but as adults, the overall coloration becomes lighter, with the back turning reddish grayish brown.
It is a member of the Japanese butterfish (Ebodai) family, which is different from the red seabream (Tai), and its body surface is slimy. The season is from fall to winter when the fish is fatty. Typical production areas are Shimane, Yamaguchi, Nagasaki, Kochi, and the inner bays of Tokyo.
What does Pacific barrelfish (Medai) sushi taste like?
Pacific barrelfish (Medai) is delicious even when it is konbujime (marinated in kelp), which increases its umami.
There was a time when many market participants had a negative image of Pacific barrelfish, as many of the frozen products were not as fresh as they should have been, and the taste was not good enough. Around 2022, the impression of Pacific barrelfish changed due to its good fat content and texture, and it became a popular fish purchased by famous sushi restaurants.
The local producers have begun to improve the quality of Pacific barrelfish, and Shizuoka Prefecture’s suppliers have begun to treat it with the same care as their famous Splendid alfonsino. It may become a star like Splendid alfonsino (Kinmedai) and Blackthroat seaperch (Nodoguro) in the future.
It is really a beautiful fillet.
Pacific barrelfish has a beautiful reddish-red color of chiai (dark-colored flesh) on its white flesh when cut into pieces, making it a good-looking sushi fish. It has a sweet taste and is cheaper than other shiromi such as Red seabream (Tai), Bastard halibut (Hirame), and Greater amberjack (Kanpachi). When making nigiri sushi, it should be made into shiojime and refrigerated overnight to increase the umami.
Sakhalin taimen (Itou) is known as the fish that anglers dream of encountering only once in their lives.
What is Sakhalin taimen (Itou)?
Sakhalin taimen is distributed only in the southern Kuril Islands, Sakhalin, Primorsky Territory, and Hokkaido. It used to be distributed in Lake Ogawara, Aomori Prefecture, but has already become extinct. In Hokkaido, it inhabits gently meandering rivers in the Konsen Plain, Sarufutsu Plain, and Sarobetsu Plain.
Reaching a maximum height of 2 m, it is the largest freshwater fish distributed in Japan. Its Japanese name is Itou and its scientific name is Parahucho perryi (Brevoort, 1856).
The body color is light purple or light green on the back side and silvery white on the belly side. Unlike other salmonids, Sakhalin taimen lay their eggs in the spring and do not die, but instead lay them over and over again for many years. Females are usually larger than males, sometimes twice as large as males. The “魚鬼” Chinese character combines “魚” (fish) and “鬼” (devil). As the Chinese characters suggest, it is known for its ferocious nature.
It is also farmed in Aomori and Niigata, but because it takes 5~6 years to grow to 50 cm in length, it is not commercially available and is used at hotels and other places as a regional specialty.
What does Sakhalin taimen (Itou) sushi taste like?
If you find Itou nigiri sushi, you should definitely eat it because you may never get a second chance.
Its flesh is not peculiar and is a slightly pale orange color. The texture is tender but strangely does not feel tender and melting. It is rarely served at sushi restaurants in Tokyo, but it is probably farm-raised Sakhalin taimen. Whether or not it is a natural product, it is a very rare topping, so if you find it, you should definitely try it.
It is called different names depending on regions: “Berada” in Okayama Pref., “Tachikurage” in Misaki, “
What is Noresore?
Noresore is believed to be a juvenile of the Anago, but the species’ name is not really known. The larvae of Unagi (Japanese eel), Anago (Japanese conger), and Hamo (Daggertooth pike conger) are called Leptocephalus and are elongated and flattened, leaf-like in shape. They are transparent to the muscles and spine and are 5~6 cm in size. This is called Noresore in Kochi Prefecture. It arrives at the market from February to May, but the quantity is small and the freshness fades quickly, so the price is always high.
Many people look forward to it as a delicacy in early spring. Indeed, the smooth slurping and subtle sweetness are something special that cannot be tasted anywhere else. When eaten raw, it goes well with ginger soy sauce, wasabi soy sauce, or ponzu (Japanese citrus juice).
Noresore is served in a Gunkan maki. However, it is rare for it to be served as sushi.
What does Noresore sushi taste like?
When made into sushi, it is served with green onions and ginger as condiments, and in a Gunkan maki. The atmosphere is similar to that of Shirauo (Japanese icefish), but it is much more slippery to the palate, much like the high-end Gelidium jelly. In Tokyo sushi restaurants, it is sometimes served as Tsumami, but almost never as Nigiri sushi.
Sea squirt (Hoya) is said to be unique in that it has all five tastes humans are able to detect – sweet, sour, salty, bitter, and umami.
What is Sea squirt (Hoya)?
Sea squirt (Its Japanese name is Hoya) is thought to be a specialty of the Tohoku region, but it is distributed from Hokkaido to Honshu, Shikoku, and Kyushu, as well as from the Korean Peninsula to the Shandong Peninsula of mainland China.
It has red, hard skin and protruding warts, the tops of which have entry and exit holes, and lives attached to rocks and other objects on the seafloor.
The sea squirt is nicknamed the pineapple of the sea because of its resemblance to a pineapple, which is not clear whether it is an animal or a plant. It is a close relative of vertebrates, although it is not at all imaginable. Its size is about 20 cm.
The two main species of Hoya (海鞘、老海鼠) consumed in Japan are Ma-hoya or Maboya (Halocynthia roretzi (Drasche, 1884)) and Aka-hoya or Akaboya (Halocynthia aurantium aurantium (Pallas, 1787)). Maboya has numerous conical protrusions on its shell surface and reddish-orange flesh. In contrast, the red-fleshed “Akaboya” is characterized by a smooth, untextured shell surface. Miyagi Prefecture accounts for about 80% of the nation’s production, while Aka-hoya is mostly produced in Hokkaido.
Sea squirt flesh contains vitamin E, which has antioxidant properties. By suppressing the oxidation of unsaturated fatty acids in the body, it is thought to help prevent lifestyle-related diseases such as arteriosclerosis and myocardial infarction. Furthermore, per 100g of sea squirt, it contains approximately 130mg of EPA and 55mg of DHA, making it rich in omega-3 fatty acids essential for maintaining cardiovascular health. It also contains minerals such as phosphorus (approx. 55mg), iron (approx. 5.7mg), zinc (approx. 5.3mg), and B vitamins.
What does Sea squirt (Hoya) nigiri sushi taste like?
Sea squirt (Hoya) has a complex taste with a mixture of bitterness and sweetness.
Its edible parts are the muscles and internal organs, which are removed by peeling the skin. Hoya’s gonads get fatter in the fall and its muscles become leaner. Then, after May, the meat gets fatter and has eight times more glycogen than in winter, making it tastier and sweeter. If the body color of Ma-hoya is pineapple color, Aka-hoya is the color of a persimmon seed that has fully ripened to bright red.
Sea squirt takes in a lot of seawater, so it has a strong smell of the sea anyway. It also has a unique umami and bitter taste because it is rich in amino acids such as glycine, alanine, Taurine, proline, and glutamic acid.
Ma-hoya is generally considered to have a stronger flavor, while Aka-hoya is relatively mild. After a few hours of fishing, a kind of gasoline smell is produced, giving the sea squirt its distinctive aroma. For this reason, it tends to be avoided by first-timers, but many people become addicted to it once they have tasted it. It is also a dish that makes sake go down a treat.
The fresh sea squirt meat is so elastic that it bounces back. The fish is then cut into small pieces with a decorative knife so that it is soft but still crisp. For condiments, we recommend using asatsuki chives, grated daikon and chili, and ponzu (Japanese citrus juice) soy sauce. Ma-hoya is not for everyone, but it can be enjoyed as an unusual sushi topping.
To enjoy the aroma of the sea, eat it raw with wasabi soy sauce or vinegared food. It goes well with cucumber as an accompaniment. Besides, it can be simmered, grilled with miso, deep-fried, or salted.
Japanese spiny lobster is found along the Pacific coast south of Ibaraki Prefecture and is distributed as far as Taiwan. Its length reaches up to 40 cm. Its well-known production areas include Chiba, Wakayama, Shizuoka, and Mie prefectures. Its Japanese name is Ise ebi.
It is very special to the Japanese. With its stately beard, armored appearance, and bright red color when boiled, it has long been regarded as a symbol of good luck, an indispensable part of celebratory occasions. It is also a symbol of longevity.
What does Japanese spiny lobster (Ise ebi) nigiri sushi taste like?
The appearance of Japanese spiny lobster (Iseebi) nigiri
To be honest, it seems a waste for Nigiri sushi, as it is often used in cooking due to its good appearance. However, its flesh is resilient, and in particular, it contains glutamic acid, which is an umami component, as well as glycine and arginine, which give it a sweet taste, on a level with Kuruma prawn. It can be served raw or as Yushimo-zukuri, which brings out its sweetness and is delicious as nigiri. Some sushi chefs also use Kobujime, so adjusting the moisture content is a key point in preparation.
The name “Ise ebi” comes from the Ise Peninsula, which includes the Ise region, where it is often caught. The taste of fish caught in this region is good, and Chiba Prefecture currently boasts the largest catch of Ise ebi.
However, imported products such as Australian spiny lobster (Jasus novaebolandiae Holthuis) and Rock lobster (Jasus edwardsii (Hutton,1875)) from Australia and New Zealand are much more widely distributed. Rock lobster is distributed only in the southern hemisphere and looks different from Spiny lobster. The Rock lobster is different from the Spiny lobster in appearance, and the Spiny lobster has a transmitter that produces a sound, while the Rock lobster does not.
The upper one is Aka-namako and the lower one is Ao-namako.
What is Namako (Sea cucumber)?
Namako (Sea cucumber) is a slender invertebrate measuring 20~30 cm in length. It has numerous protrusions on its body surface. The spawning season is from late spring to early summer, and the season is winter. Its scientific name is Apostichopus armata (Selenka, 1867).
There are three types of Namako (海鼠): Aka-namako (brownish-brown), Ao-manako (bluish), and Kuro-namako (blackish). Aka-namako has an elegant aroma and a strong, crunchy texture when eaten raw, while Ao-manako has a stronger scent of the sea, is moderately soft, and is less expensive than Aka-namako. Kuro-namako, on the other hand, is mainly used as a high-end ingredient in Chinese cuisine. The difference in color is due to the difference in habitat, which is the same namako.
What does Namako (Sea cucumber) sushi taste like?
To prepare Namako, it is first gutted and washed with salt. Afterward, the sea cucumber may be quickly passed through Bancha to remove its distinctive odor and soften its meat. It is then sliced into 2-3 mm thick slices and soaked in vinegar quickly. This is then served in a Gunkan maki. However, it is rare for it to be served as sushi, and is often served as a vinegared dish.
Slender tuna may be a salmon that lives in the southern hemisphere. (Image credit: Redmap Australia)
Salmon is endemic to the North Atlantic Ocean, where it is dominant in the subarctic surface zone, but is not distributed in the Southern Hemisphere. Since the same or closely related species of Bonito, Albacore, and other surface fishes and squids are distributed in the North and South Pacific, one wonders why salmon is not distributed there.
Although still in the research stage, Slender tuna (Allothunnus fallai Serventy, 1948), which has a similar diet to Pink salmon, Chum salmon, and Sockeye salmon in the North Atlantic and is analogous to the huge stocks of these species, seems to occupy the same ecological role as the plankton-eating salmon.
Slender tuna is a species of tuna, the only species in the genus Allothunnus, found around the world in the southern oceans between latitudes 20°and 50° South. It is a close relative of genus Sarda, whose Japanese names are Arotsunasu and Hosogatsuo.
It has small second dorsal and anal fins resembling a small albacore, but the slender tuna lacks the long sweeping pectoral fins characteristic of albacores. As the name implies, it’s more slender and elongated than other tuna types. It has a blue-black back and silver-to-gray sides. The pectoral and pelvic fins are purple on their distal portions and black near their bases. Its length is up to 1 meter and it can weigh up to 12 kilograms.
It is a species of minor commercial importance, taken mainly as a bycatch by fisheries for other tuna species. It is richer in fat than bonito, and its dark flesh is not suitable for sashimi. It tastes better when cooked, but is rarely used as fresh fish, and is instead used for canning.
It can pack 3700 milligrams of omega-3 polyunsaturated fatty acids per 100 grams. Next highest in omega-3s are the more readily available farmed fish, such as the striped perch, and Atlantic salmon.
Apart from Australia and New Zealand, Mexico, South Africa, South Korea, and the United States have seen a marked decrease in the catch of abalone, as in Japan.
There are over 100 species of abalone in the world, but in Japan, the term awabi (abalone) generally refers to Japanese abalone (Kuro awabi), disk abalone (Megai awabi), ezo abalone (Ezo awabi), and giant abalone (Madaka awabi).
Wild abalone can be found worldwide, except for the Atlantic coast of South America, the Caribbean Sea, and the east coast of the United States. Most abalone live in the cold coastal waters of New Zealand, South Africa, Australia, the west coast of North America, and Japan. Among these, China, South Korea, and South Africa are also major aquaculture countries.
Over the past 30 years, China’s abalone aquaculture industry has grown from zero to become the world’s largest producer, with an annual production of over 200,000 tons, accounting for more than 90% of global aquaculture production. Among the world’s major aquaculture countries, China is both the largest producer and the largest consumer of abalone.
The following types of abalone are imported into Japan.
California Abalone
About seven species of large abalone live off the coasts of California and Mexico, and are consumed locally as abalone steaks. Some of these are distributed to the seafood-loving Japanese market.
Red abalone or Akane awabi (Haliotis (Nordotis) rufescens Swainson, 1822) has a reddish surface and a greenish-blue interior. It is as large as Japan’s largest species, the Giant abalone (Haliotis madaka (Habe 1977)), but has a much thicker and heavier shell. For a while, attempts were made to cultivate this species in Japan, but without success.
Pink abalone (Haliotis (Nordotis) corrugata) has a shell about the size of Disk abalone (Haliotis gigantea Gmelin 1791), but much thicker, more circular in shape, and characterized by strong corrugations. The surface of the shell is green and the radial ribs are separated by growth lines. The flesh is tough and is more valuable as a beautiful ornament than as a foodstuff. It is found in shallow waters along with the Green abalone (Haliotis (Nordotis) fulgens).
Green abalone range from point conception, California, to Bahia de Magdalena, Mexico. The oval-shaped shell protects the abalone from predators. The shell is usually brown and marked with many low, flat-topped ribs which run parallel to the 5 to 7 open respiratory pores that are elevated above the shell’s surface. The inside of the shell is an iridescent blue and green.
Black abalone (Haliotis cracherodii Leach, 1814) grows to about 12 cm in length and has a black shell. The blackish-blue shell has five to nine holes (respiratory pores) used to breathe, remove waste, and reproduce. They once numbered in the millions along the California coast, but are now endangered. Threaded abalone (Haliotis assimilis Dall, 1878.) from California is close to Japanese abalone in flavor and firmness.
Hawaiian Abalone
Ezo abalone is cultivated in the deep, cold, and pure waters of the Hawaiian Islands. It is also imported to Japan.
Australian Abalone
Roe’s abalone orAustralian Tokobushi (Haliotis roei Gray 1826) was the most common abalone on the market from early on. The shell is more rounded than that of Tokobushi (Haliotis supertexta Lischke 1870), and the spiral expansion is not as rapid as in Tokobushi. The shell is also characterized by the presence of numerous deep spiral grooves on the surface.
Greenlip abalone or Usuhira awabi(Haliotis laevigata Donovan, 1808) is rarely used as boiled shellfish or steamed in sake.
Bikutoria abalone (Haliotis conicopora Peron, 1816) has recently become more noticeable due to the decrease in the catch of Kuro awabi. Many sushi restaurants dislike this species because the flesh is dark in color and soft when made into sashimi. However, it is used in many restaurants. In Japan, the abalone referred to as Australian abalone is the Blacklip abalone (Haliotis ruber Leach, 1814) and Bikutoria abalone.
Atlantic Ocean Abalone
Although large abalone is not distributed in the Atlantic Ocean as they are in Japan and California, the Mediterranean Sea is home to the Ear shell (Haliotis tuberculata Linnaeus 1758), which is a slightly larger version of Tokobushi. It is rarely imported from France and other countries.
Asian Abalone
Large species of abalone are distributed in waters where large brown algae grow. Therefore, only small species live in the tropical areas of Asia, where coral reefs are well developed. Even so, small species are used as substitutes for Tokobushi in canned foods and bento dishes, such as Glistening abalone (Haliotis glabra Gmelin 1791) from the Philippines, Sheep’s ear abalone (Haliotis ovina Gmelin 1791) from Taiwan, and Ass’s ear abalone (Haliotis asinina Linnaeus 1758) from Hong Kong. Farmed Ezo abalone or Ezo awabi imported from South Korea accounts for more than 90% of total imports.
Chilean Abalone
Chilean abalone(Concholepas concholepas (Bruguie, 1789) ) is listed as Loco-gai in the Japanese product label and as Awabi-modoki in the illustrated book. The name of this species suggests an intention to associate it with abalone, but it belongs to the family Muricidae, which is not related to abalone.
It is native to the coasts of Chile and Peru. The shell is about 8 cm long and plate-shaped. It has a lid of keratin that is not found on real abalones. In rare cases, you can see that it is dyed in a light purple color, etc., because it is a unique characteristic of the family Muricidae, which becomes purple when the secreted mucus comes into contact with air.
When it was first imported to Japan, it was labeled as “awabi” in supermarkets and restaurants, and there was some fuss about the mislabeling, but even when sliced, there is no epipodial tentacle characteristic of awabi, and the difference can be seen.
The trading price of Chilean abalone is about one-fifth that of abalone. It is a popular ingredient in conveyor-belt sushi, Chinese cuisine, etc. under the name Chile-awabi, but actually that name cannot be used.
Japanese Abalone
The five types of Japanese abalone eaten in sushi restaurants include Japanese abalone (Kuro awabi), disk abalone (Megai awabi), ezo abalone (Ezo awabi), giant abalone (Madaka awabi), and Tokobushi (Tokobushi). Japanese abalone and ezo abalone are good raw, while giant abalone and disk abalone can be enjoyed steamed.
Rainbow trout can also be yellow using a feed that does not contain astaxanthin.
Shinanoyuki-masu (信濃雪鱒) is a cold-water fish classified in the genus Coregonus, which is related to salmon, and was not originally from Japan.
In 1975, eggs were introduced to Nagano Prefecture from former Czechoslovakia, and after 10 years of testing and research at the Nagano Prefectural Fisheries Experiment Station, the prefecture succeeded in establishing the world’s first aquaculture technology.
In 1983, full-scale production began on a private-sector basis, and the fish was named Shinanoyuki-masu (shinano means ‘Nagano prefecture’, yuki means ‘snow’, and masu means ‘trout’), an appropriate nickname for its silvery-white appearance reminiscent of snow.
The neighboring Saku Aquaculture and Fisheries Cooperative Association also sell sturgeon roe under the name Golden caviar after separating the muscle-like roe into pieces and marinating them in salt. However, this is not a Golden caviar, but rather a Yellow caviar.
Generally, River trout, Char, Yamame, and Amago, which grow only in rivers and lakes, do not take red pigments, so their eggs themselves remain yellow. Yellow is also associated with roes but can also come from an albino fish. Rainbow trout is almost always orange, but can also be yellow using a feed that does not contain astaxanthin.
Brown trout is a popular target in controlled fishing areas.
What is Brown trout?
In Europe, the word “Trout” often refers to Brown trout. It has been transplanted to many parts of the world as an angling target fish.
Since the 1860s, it has been transplanted to all parts of the world and has become established in natural waters. It appears to have been transplanted to Japan in the 1930s via the U.S. mixed with Brook trout eggs, and natural reproduction has been confirmed in Lake Chuzenji, Lake Ashi, and the upper reaches of the Katsura River.
Body shape is similar to Rainbow trout, etc. The body color is grayish blue with relatively large black spots on the dorsal surface of the body and near the base of the dorsal fin, and whitish-orange spots below the lateral line. 1-5 years in freshwater, then become smolt and descend to the sea, spending 6 months to 5 years in the ocean. The descending type is also called Seatrout. Some spend their entire lives in freshwater areas such as rivers and lakes. It reaches a maximum length of 0.7 m.
What does Brown trout sushi taste like?
Brown trout is said to have less fat and a lighter flavor than rainbow trout, and when eaten as sashimi, it should be frozen completely before eating, since it is a freshwater fish, it is possible that parasites may be hidden in it. It also has a fishy odor unique to river fish, so it is necessary to quickly remove the blood. However, we have never heard of a sushi restaurant serving brown trout nigiri. Brown trout and Rainbow trout hybrids are sold as Shinshu-salmon (信州サーモン), and their market price is over 2,000 yen per kilogram. Shinshu-salmon nigiri is commonly eaten in Nagano and other places in Japan.
In Europe, where it originated, it is a high-grade fish that is delicious to eat. It is farmed mainly in France and Austria for eating purposes. However, compared to Rainbow trout, it grows more slowly and is more difficult to farm, so there are only a few companies that provide it. Hence, it is expensive. The main way to eat trout is to cook it. Incidentally, Schubert’s song “The Trout” was inspired by the brown trout.
Toro was originally used for bluefin tuna (and later for all tuna), but Beni toro was probably the first example of the term being applied to a fish other than tuna.
Around 1970, a major fishery company called Kyokuyo (極洋) gave the name to a sashimi product of fatty Benizake (sockeye salmon; Oncorhynchus nerka) caught in the North Sea, which had not yet entered the spawning migration stage.
At that time, Kyokuyo adapted “ultra-low temperature freezing,” which had been developed mainly as a freezing technology for tuna, to Benizake (red salmon) caught in the Bering Sea in the North Pacific Ocean.
It took many years from application to approval due to various problems, but Beni toro became a legitimately registered trademark in 1987. The registration number is 1991889.
Biwa masu (Biwa trout) nigiri served at Kyogoku zushi.
What is Biwa trout (salmon)?
Biwa trout is a species of fish native to Lake Biwa, but is also found in Lake Kizaki, Lake Chuzenji, Lake Ashi, and other lakes through transplantation. The Japanese name for Biwa trout is Biwa masu (琵琶鱒). As indicated by its scientific name, Oncorhynchus masou subsp., it is considered to be a subspecies of Satsukimasu (Red-spotted masu trout). It reaches up to 60 cm, and the spots on the body are pale orange and disappear with growth. The adult one has a silver colored body.
It has also been farmed in Japan for a long time. There is even a famous Biwa trout farm near Lake Biwa in Shiga Prefecture that has been in operation since 1878.
An interesting fact about Biwa trout is that it is a landlocked variety of Pacific Salmon while being anadromous as it moves between the freshwater lake Biwa and surrounding rivers according to the water temperature as part of its life cycle.
What does Biwa trout sushi taste like?
The natural Biwa trout season is from June to early September. At this time of year, it has no peculiar flavor and has large amounts of fat with refined sweetness. When you put it in your mouth, only the delicious flavor of the fat spreads out as if it were melting softly. The rich flavor of trout can also be fully enjoyed as a sushi topping.
Sushi restaurants in Shiga prefecture, such as Kyogoku-zushi, serve Biwa masu nigiri sushi during the summer months. Ordinary Ikura is red in color because salmon go down to the sea and feed on crabs and shrimps, taking in red pigment. Biwa masu, on the other hand, grows only in lakes, so it does not take in any pigment and its eggs remain golden. Kyogoku-zushi also offers this Golden Ikura sushi. Both are rarely seen at sushi restaurants in Tokyo.
On June 21, 2025, an international academic journal published a new scientific name, “Oncorhynchus biwaensis,” for this salmon species, which is endemic to Lake Biwa.
Longtail tuna inhabits continental shell and ocean waters in warm temperate and tropical regions of the Ind-west pacific. The dark blue-backed fish is recognized by their short pectoral fins and slender body. Its tail is long compared to other tuna. It is also distinguished by the presence of elongated, colorless spots on the underside and belly, between the pectoral and anal fins. As the name suggests, it is characterized by a rather long tail from the tail fins to the tail.
It reaches a maximum length of 1.5 m and up to 32 kg in weight. It is caught by longline fishing in Southeast Asia and Australia.
The Japanese name is Koshinaga maguro (腰長鮪). It is caught in small numbers in Kagoshima, Nagasaki, and Okinawa prefectures, but its numbers are small and it is the least caught species of the tuna genus, so it is traded only in its place of origin and rarely appears on the market. In addition, juvenile tuna look similar to bluefin tuna, yellowfin tuna, and albacore. Therefore, they are sometimes confused in the market.
What does Longtail tuna (Koshinaga maguro) sushi taste like?
In northern Kyushu and Sanin regions where bonito are not caught, however, it is an autumn treat. Most of its flesh is red meat, and its taste is refreshing so it is eaten as sashimi. However its fat is not sweet and has little acidity, so it is not suitable for nigiri sushi. In Australia and Southeast Asia, it is eaten as steak or sauteed.
Its scientific name is Thunnus tonggol (Bleeker, 1851).
An illustration of Blackfin tuna (Image credit: Duane Raver Jr.)
What is Blackfin tuna (Taiseiyou maguro)?
Blackfin tuna is one of the smallest members of the species of Tuna belonging to the genus called Thunnus and family of Scombridae. The English name blackfin tuna comes from its black pectoral fins and other fins. It is known by various interesting names like Blackfinned Albacore, Bermuda and football due to its typical football like appearance.
The Japanese name is Taiseiyou maguro (大西洋鮪). There is also a species called Taiseiyou Kuro-maguro (Atlantic bluefin tuna), which is very confusing. It is not distributed in the Japanese market.
The range of distribution of these tuna is restricted as they can only be spotted in the West Atlantic Ocean, encompassing the Gulf of Mexico, southern Brazil and the Caribbean Sea. This is unique for a species of Tuna to have a limited range but it probably has something to do with the Blackfin Tuna’s preference to migrate to temperate waters above 20℃. It is especially common in the Gulf of Mexico, where it is a favorite target of sports fishermen.
It can be identified by a dark-blue to black stripe across its back usually with a golden hue under it and a silver belly. It is the smallest in the Tuna family reaching lengths of about 1 m and weight of 20 kg. It is at its peak during autumn, winter, and spring in Florida Keys. Only 0.4 tons per year of blackfin tuna is caught in the world.
What does Blackfin tuna (Taiseiyou maguro) sushi taste like?
Though it doesn’t quite measure up to world-class bluefin, yellowfin or bigeye tuna in food value, it is very good in its own right. The top preparation method with fresh blackfin is undoubtedly sushi or sashimi, as it yields an incredible flavor and texture when raw, but it also excels on the grill or is seared over high heat. It also makes a delectable tuna salad.
Its scientific name is Thunnus atlanticus (Lesson, 1831).
Gasutoro (ガストロ) is widely distributed throughout the temperate and subarctic regions of the Southern Hemisphere, but is not known to be found in the Northern Hemisphere. It is found in the open ocean around Australia and New Zealand, at depths of about 200 meters. It has the English name “Butterfly Tuna (Gasterochisma melampus Richardson, 1845)” because of its large, butterfly-like abdominal fins.
It is mostly caught as bycatch in longline fisheries that catch southern bluefin tuna. This is due to the overlap in habitat with southern bluefin tuna.
It is often thought to taste similar to tuna, a popular sashimi fish, perhaps due to the inclusion of maguro and tuna names in its name, such as “Uroko maguro” and “Butterfly tuna,” but it actually does not resemble tuna very much.
It has a refreshing flavor more like swordfish tuna. The best way to eat it raw is marinated with soy sauce, which takes about 15 minutes for the whole saku (fillet).
