The Japanese really Love Tuna.

Everyone’s favorite sushi Neta is tuna, or Maguro. Japan is the top tuna consuming country and that volume comprises of one third of the entire tuna harvest around the world. The tuna fish are not caught from just the oceans close to Japan, but are imported from faraway places such as the US, Taiwan, Australia, and the Mediterranean countries.

Cultural Influence and Technology

Nowadays, Maguro is a very popular sushi neta, however, until 1940’s toro - fatty meat - was not considered as valuable portion as it is now and was often discarded. Only Akami, or red meat, was used marinated in Shoyu for use in sushi Neta. There were no refrigeration and nor distribution systems back in the old days. The absence of technology held back the means to deliver the delicious Maguro parts until we entered the 21st century.

Tuna Types and Characteristics

Toro rose to become a major Sushi Neta in the 1950’s. As Japanese food culture adapted to the Western style tastes, consumers’demand dramatically changed to include rich and creamy flavors, thus the change from Akami to the prized Toro cut.

Speaking of Tuna fish, there are five different types. Kuro Maguro, Minami Maguro, Mebachi, Kihada, and Albacore.

	Kuro Maguro	Minami Maguro	Mebachi	Kihada	Albacore
Physical Characteristics	Largest specie of Maguro. Length 3m、Weight 300kg approx.	Looks like Kuro Maguro. Length 2m, Weight 120kg approx.	Big head and eyes. Length 2m, Weight 120kg approx.	Yellow back and abdominal fins. Length 5m, Weight 80kg approx.	Very long abdominal fin. Length 1m, Weight 40kg approx.
Habitat Areas	Inhabits near warm water of Pacific Ocean. Only lives in northern hemisphere.	Inhabits in southern hemisphere where water temperature is low.	Inhabits tropical and subtropical areas. Highest production in volume.	Inhabits tropical and subtropical areas, but not in the Mediterranean Sea.	Inhabits southern and northern areas of the Pacific and Atlantic Oceans, centered on equator
Other Names	Meji, Chubou, Shibi, Hon-Maguro	Indo	Bachi, Daruma	Kiwada, Meji	Bincho, Bin Naga, Tonbo
Quality & Flavor	The most delicious and prized Maguro. Quality and taste differs with each part.	Firm flesh with slight tartness. Red meat has some fat.	Red meat is soft, vivid in color and slightly sweet.	Less fatty meat, flesh is light pink in color.	Meat is soft and white in color.