Exploring the Tuna Spectrum
In the vast ocean of seafood options, tuna stands out as a beloved choice for its rich flavor and versatility in culinary applications. However, navigating the nuances between different varieties of tuna can be akin to deciphering a complex code. Enter Bluefin, Southern Bluefin, Bigeye, and Yellowfin Tuna — four distinct species that grace both dining tables and the bustling fish markets worldwide. In this exploration, we’ll dive into the characteristics that set these tunas apart, unraveling their unique flavor profiles, culinary uses, and perhaps most intriguingly, the price ranges that reflect their status in the seafood hierarchy.
Bluefin Tuna
Also known as “Hon Maguro,” the Bluefin Tuna is widely acclaimed as the king of the tuna world. Found in the North Pacific and Atlantic Oceans, including the waters near Japan, it is characterized by its black, shiny body and large size, reaching nearly 3 meters in length.
Bluefin Tuna is a delicacy highly prized, with a single fish fetching over a million yen. Due to its high value in trade, it’s sometimes referred to as the “Black Diamond of the Sea.” It is renowned for its vibrant red flesh and rich flavor.
Primarily consumed as sashimi or sushi, Bluefin Tuna, specifically the Otoro (fatty belly), is considered exquisite due to its smooth texture and melt-in-your-mouth fat.
Southern Bluefin Tuna
Also known as “Indo Maguro,” the Southern Bluefin Tuna is caught in the waters of the southern Atlantic Ocean, southern Pacific Ocean, and Indian Ocean. Similar to Yellowfin and Bigeye Tuna, it’s categorized as a medium-sized species, reaching a maximum length of around 2.5 meters.
Renowned as the second most prestigious tuna after the Bluefin, it’s also known for yielding Otoro cuts. Characterized by its lusciously fatty texture and intense red flesh, Southern Bluefin Tuna is often enjoyed as sashimi or sushi. Its peak season is summer, but with increased aquaculture, it’s now available year-round.
Bigeye Tuna
Also known as “Bachi Maguro,” Bigeye Tuna is a medium-sized species, reaching up to 2.5 meters in length. Captured in warm waters worldwide, those caught in Japanese waters tend to be slightly smaller in size. Distinguished by its vibrant pink color and refreshing taste, Bigeye Tuna is particularly favored in the Kansai region, with its peak season from November to February.
Unlike Bluefin and Southern Bluefin, Bigeye Tuna has less fatty cuts, which are even less suitable for sashimi due to its fibrous texture. It’s often served as red meat “Akami” in sashimi or steaks.
Yellowfin Tuna
Written as “Yellow Skin Tuna” in kanji, the Yellowfin Tuna is characterized by its overall yellowish appearance. While similar in size to Southern Bluefin and Bigeye Tuna, those caught in Japanese waters are generally smaller, around 1.5 meters in length.
Featuring a light red flesh and firm texture, Yellowfin Tuna holds its shape well, making it suitable for sashimi and sushi. Due to its low fat content, it rarely yields fatty cuts like Otoro and is commonly used in canned tuna.
Prices
Bluefin Tuna consistently commands the highest prices in the market. According to statistics from the Tokyo Central Wholesale Market, prices for fresh Bluefin Tuna typically range from 3,000 yen to 5,000 yen per kilogram, with prices generally lower in summer and higher in winter. Comparatively, Bigeye Tuna is usually traded at approximately half the price of Bluefin, while Yellowfin Tuna prices hover around one third of the price of Bluefin. It’s important to note that the yield of Bluefin Tuna is typically around 50–55%.
The quantity of frozen tunas surpasses that of their fresh counterparts and offers greater stability. Despite advancements in freezing technologies that minimize damage to fish meat, fresh tunas remain the preferred and more esteemed choice. Notably, frozen bluefin tuna traded at Tokyo Central Wholesale Market in January 2024 was on average 34% cheaper compared to its fresh counterpart.
