Those imported to Japan are frozen and come from the Atlantic Ocean or the Mediterranean Seaīluefin tuna from the Atlantic (the US and Canada’s east coast) and the Mediterranean (Spain, Morocco, Italy, etc.) are for the most part frozen. Instead, it means that it is imported on a jumbo jet. Further, the Bluefin tuna which is caught in the Atlantic ocean is transported packed in ice and raw is known as “Jumbo tuna.” It is considered to be the next best Tuna after the inshore variety. The quality of Pacific bluefin tuna caught in the Tsugaru Strait from Fall to Winter is very good quality and trades at high prices. ![]() The main locations are Uchiura Bay (also Funkawan), Toi, Oma, Matsumae, Shiogama, Sado Island, Iki, Kii-Katsuura, Aburatsu, Okinawa and more. Tuna caught in Japan’s seas change locale depending on the season, and it is brought to the market raw. Raw tuna is inshore tuna, jumbo tuna, etc. Toyosu Market does not distinguish between the two types of Kuro maguro. Generally, Atlantic bluefin tuna from the Northern Atlantic has both fat and umami, and normally the price is comparable to wild Pacific Bluefin Tuna in neighboring waters. Therefore, the meat of the fish body firms and grows more fat to protect the internal organs from the low water temperatures. In particular, the areas in the ocean where Irish Atlantic (or Northern) bluefin tuna is caught in the northernmost of the cold regions so the water temperatures are very cold. The differences are really only the shape of the abdominal cavity when dissected.Ītlantic (or Northern) bluefin tuna from New York, Boston and Canada are ranked higher, followed by those from Spain, Malta and Croatia, which have slightly inferior meat. These two types are subspecies (some believe they are actually different species), they look almost exactly the same, both have lifespans of 30 years and grow to nearly 400 grams at full size. The other is the Pacific Bluefin Tuna, which migrates across the Pacific Ocean from the seas around Japan to the west coast of North America, and spawns in Japanese territorial waters. One is the Atlantic (or Northern) bluefin tuna, which takes a long migration route from the east coast of North America to the Black Sea and spawns around the Mediterranean Sea. Scientific name: Thunnus thynnus (Linnaeus, 1758)Īt the markets, “Kuro maguro” is a mix of two types of fish. The wholesale price of pacific bluefin tuna (fresh) at Toyosu Market is 80 to 600 US dollars per kilogram depending on the part.Ītlantic bluefin tuna (Taiseiyou kuro maguro) They used to say that there was no substitute for it, but now that it is possible to quick-freeze to 60☌ below zero, it can be brought to Japan from all over the world. Inshore raw tuna is fresh and tastes amazing. ![]() It represents 1% of all-natural tuna resources. ![]() At its largest, it is 3m long and weighs up to 400kg. This is the king of tuna, and is also known a shibi or honmaguro. Scientific name: Thunnus orientalis (Temminck and Schlegel,1844) P acific bluefin tuna (Taiheiyou kuro maguro) Let’s take a look at the detailed characteristics of these five types of tuna Obviously, the taste differs depending on the type. There are six types of tuna often used for sushi toppings: Pacific bluefin tuna, Atlantic bluefin tuna, Southern bluefin tuna, Bigeye Tuna, Yellowfin Tuna, and Albacore.
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