{"id":1522,"date":"2019-12-17T20:07:34","date_gmt":"2019-12-17T11:07:34","guid":{"rendered":"https:\/\/sushiuniversity.jp\/sushiblog\/?p=1522"},"modified":"2023-12-15T13:04:03","modified_gmt":"2023-12-15T04:04:03","slug":"why-do-they-say-that-the-quality-and-price-of-tuna-is-determined-by-the-processing-after-the-fish-is-caught","status":"publish","type":"post","link":"https:\/\/sushiuniversity.jp\/sushiblog\/why-do-they-say-that-the-quality-and-price-of-tuna-is-determined-by-the-processing-after-the-fish-is-caught\/","title":{"rendered":"Why do they say that the quality and price of tuna is determined by the processing after the fish is caught?"},"content":{"rendered":"

\"\"Why is only tuna brought into certain ports high-priced, even though all of the tuna is caught in the seas near Japan? This is because the level of stress caused to the fish when it is caught has a huge impact on the quality, including taste, color and texture. In other words, the same fish may be delicious or taste unpleasant depending on how the fisher handles the fish directly after catching it. Naturally, everyone ends up wanting the fish from the ports with fisherman who are skilled in this practice*. Furthermore, it is individuals who process the fish. The quality changes drastically depending on who caught it.<\/p>\n

*This is a method of cutting off the medulla oblongata and aorta of a fish, essentially keeping the body alive while killing the fish. There is also a method of inserting a thin wire, like a piano wire, into the backbone. This technique paralyzes the nerves while at the same time suppressing the putrefied substance that comes from the spinal cord. Using the ikejime method extends the time until rigor mortis starts, and makes it easier to maintain freshness, while at the same time preventing raw fish odor and damage to the body by inserting a butcher knife into the base of the tail to drain the blood and keep oxidized blood from running throughout the body.<\/p>\n

Related contents: TYPES OF TUNA<\/a><\/span><\/p>\n

[sc_apply url=”https:\/\/sushiuniversity.jp\/apply\/”]<\/p>\n

\n

We hope this information will be helpful.<\/p>\n

\"\"<\/p>\n

Revision date: December 17, 2019<\/p>\n

<\/div>\n
\n

Share this article<\/strong><\/p>\n

<\/path><\/svg><\/span><\/a><\/path><\/svg><\/span><\/a><\/svg><\/span><\/a><\/svg><\/span><\/a><\/path><\/svg><\/span><\/a><\/div>
<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"

Why is only tuna brought into certain ports high-priced, even though all of the tuna is caught in the seas near Japan? This is because the level of stress caused to the fish when it is caught has a huge impact on the quality, including taste, color and texture. In other words, the same fish may be delicious or taste unpleasant depending on how the fisher handles the fish directly after catching it. Naturally, everyone ends up wanting the fish from the ports with fisherman who are skilled in this practice*. Furthermore, it is individuals who process the fish. The quality changes drastically depending on who caught it. *This is … Continue reading Why do they say that the quality and price of tuna is determined by the processing after the fish is caught?<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[67],"tags":[107,14,4],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/posts\/1522"}],"collection":[{"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/comments?post=1522"}],"version-history":[{"count":10,"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/posts\/1522\/revisions"}],"predecessor-version":[{"id":4971,"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/posts\/1522\/revisions\/4971"}],"wp:attachment":[{"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/media?parent=1522"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/categories?post=1522"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/tags?post=1522"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}