Tuna Species 1: Kuromaguro/Blue Fin Tuna

Please check Shizuoka Gourmet Blog for all the gastronomy in Shizuoka Prefecture!



Tuna or “Maguro” is the most popular fish for sushi and sashimi lovers in Japan (and abroad). It is said that more than 60% of total catch is consumed in Japan alone (and probably a lot higher depending on species)

Now, there is tuna and tuna. Briefly said there many species with many names and very different price tags as well!

The first species I would like to introduce is “Kuromaguro”, or Blue Fin Tuna (or Tunny). It has many other names in Japanese: Honmaguro, Maguto,Meji,Yokowa, Shibi, Imoshii, Shibimaguro, Kuroshibi, and Hatsu!

The best are caught in Winter mainly in the seas off Kochi (Shikoku Island), Miyagi and Hokkaido Prefectures.
This variety is the most expensive and can reach astronomical prices, especially caught in Witer off Hokkaido.
Imported Kuromaguro usually reaches Japan frozen, but in recent years the fish has been successfully raised in semi-wild environments in Spain, Australia and Croatia and arrives in Japan fresh by plane.
Import and sale of Kuromaguro are monopolised by Japanese trade associations, unless you are lucky enough to catch one (careful here as poaching is a major offense in Japan!).
Between you and me, if you want to eat Kuromaguro sashimi, it might come cheaper if you do it while travelling in Spain!
Did you that Japanese importers will fly to Spain and other countries just to check that the fish are bled properly?

Kuromaguro Otoro (fat part)

Kuromaguro Chutoro (semi-fat part)

Kuromaguro Akami (lean part)


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