{"id":8,"date":"2017-03-03T10:11:22","date_gmt":"2017-03-03T01:11:22","guid":{"rendered":"https:\/\/sushiuniversity.jp\/sushiblog\/?p=8"},"modified":"2025-11-10T15:25:06","modified_gmt":"2025-11-10T06:25:06","slug":"sushi-ingredients-red-flesh-fish","status":"publish","type":"post","link":"https:\/\/sushiuniversity.jp\/sushiblog\/sushi-ingredients-red-flesh-fish\/","title":{"rendered":"List of Red flesh fish (Akami)"},"content":{"rendered":"

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Akami generally refers to red-colored meat like beef and fish meat. The typical Akami fish are tuna and bonito. Its fatty and rich taste gives you satisfaction like \u201cThis is the sushi\u201d. The meat gets its red color from the high hemoglobin and myoglobin content specific to migratory fish. At a sushi restaurant, when you order Akami, you will be served tuna. The word Akami exists for tuna.<\/p>\n

*Japanese terms will be italicized on sushi ingredients page.<\/p>\n

<Akami<\/strong>\uff0dRed flesh fish><\/h3>\n

Bashokajiki<\/a><\/strong><\/em><\/span>\uff0dIndo pacific sailfish, \u00a0(Istiophorus platypterus (Shaw, 1792))<\/p>\n

Binnaga maguro<\/a><\/em><\/strong><\/span>\uff0dAlbacore (Thunnus alalunga (Bonnaterre, 1788))<\/p>\n

Gasutoro<\/a><\/strong><\/em><\/span>\uff0dButterfly kingfish (Gasterochisma melampus Richardson,1845)<\/p>\n

Hagatuo<\/a><\/em><\/strong><\/span>\uff0dStriped bonito (Sarda orientalis (Temminck and Schlegel, 1844))<\/p>\n

Hirasouda<\/a><\/em><\/strong><\/span>\uff0dFrigate tuna (Auxis thazard thazard (Lacep\u00e8de, 1800))<\/p>\n

Hosogatsuo (Arotsunasu)<\/span><\/a><\/strong><\/em>\uff0dSlender tuna (Allothunnus fallaii Serventy, 1948)<\/p>\n

Iso maguro<\/span><\/em><\/strong><\/a>\uff0dDogtooth tuna, Scaleless tuna (Gymnosarda unicolor (R\u00fcppell, 1838))<\/p>\n

Katsuo<\/a><\/em><\/strong><\/span>\uff0dBonito (Oceanic bonito, Striped tuna)<\/p>\n

Kihada maguro<\/span><\/a><\/em><\/strong>\uff0dYellowfin tuna (Thunnus albacares (Bonnaterre, 1788))<\/p>\n

Kosinaga maguro<\/a><\/em><\/strong><\/span>\uff0d Longtail tuna (Thunnus tonggol (Bleeker, 1851\uff09)<\/p>\n

Kurokawa kajiki (Kuro kajiki)<\/a><\/strong><\/em><\/span>\uff0dIndo pacific Blue marlin (Makaira nigricans Lacep\u00e8de, 1802)<\/p>\n

Maguro (Kuromaguro, Honmaguro, Shibi)<\/a><\/em><\/strong><\/span>\uff0dBluefin tuna (Thunnus orientalis (Temminck and Schlegel,1844))<\/p>\n

Makajiki<\/a><\/em><\/strong><\/span>\uff0dStriped marlin (Kajikia audax (Philippi, 1887))<\/p>\n

Marusouda<\/a><\/strong><\/em><\/span>\uff0dFrigate mackerel (Auxis rochei\u00a0<\/i>subsp.\u00a0rochei<\/i><\/span>)<\/p>\n

Mebachi maguro<\/span><\/a><\/em><\/strong>\uff0dBigeye tuna (Thunnus obesus (Lowe, 1839))<\/p>\n

Mejimaguro (Meji)<\/span><\/a><\/strong><\/em><\/span>\uff0dYoung bluefin tuna (Thunnus orientalis (Temminck and Schlegel,1844))<\/p>\n

Mekajiki<\/a><\/em><\/strong><\/span>\uff0dSwordfish (Xiphias gladius Linnaeus, 1758)<\/p>\n

Minami maguro (Indo maguro)<\/a><\/em><\/strong><\/span>\uff0dSouthernbluefin tuna (Thunnus maccoyii (Castelnau, 1872))<\/p>\n

Shirokawa kajiki (Shiro kajiki)<\/span><\/a><\/strong><\/em>\uff0dBlack marlin (Istiompax indica (Cuvier, 1832))<\/p>\n

Suma (Yaito-gatsuo)<\/a><\/em><\/strong><\/span>\uff0dWavyback skipjack, Eastern little tuna (Euthynnus affinis (Cantor, 1849))<\/p>\n

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

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Revision date: August 6, 2025<\/p>\n

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Akami generally refers to red-colored meat like beef and fish meat. The typical Akami fish are tuna and bonito. Its fatty and rich taste gives you satisfaction like \u201cThis is the sushi\u201d. The meat gets its red color from the high hemoglobin and myoglobin content specific to migratory fish. At a sushi restaurant, when you order Akami, you will be served tuna. The word Akami exists for tuna. *Japanese terms will be italicized on sushi ingredients page. <Akami\uff0dRed flesh fish> Bashokajiki\uff0dIndo pacific sailfish, \u00a0(Istiophorus platypterus (Shaw, 1792)) Binnaga maguro\uff0dAlbacore (Thunnus alalunga (Bonnaterre, 1788)) Gasutoro\uff0dButterfly kingfish (Gasterochisma melampus Richardson,1845) Hagatuo\uff0dStriped bonito (Sarda orientalis (Temminck and Schlegel, 1844)) Hirasouda\uff0dFrigate tuna (Auxis thazard … Continue reading List of Red flesh fish (Akami)<\/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":[2],"tags":[4],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/posts\/8"}],"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=8"}],"version-history":[{"count":77,"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/posts\/8\/revisions"}],"predecessor-version":[{"id":7550,"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/posts\/8\/revisions\/7550"}],"wp:attachment":[{"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/media?parent=8"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/categories?post=8"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/tags?post=8"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}