Pacific bluefin tuna is the largest (up to 450 kg), the most expensive, and the most delicious type of tuna caught in Japan and the USA. Bluefin tuna are found mainly in the northern part of the ocean, making its meat very juicy and incredibly tasty. One pound of Bluefin tuna costs around $200, making it one of the most expensive fish. But why is it so expensive? Let’s find out why Bluefin tuna is so special.
Why is bluefin tuna so expensive? Bluefin tuna is so expensive as its population declined significantly due to the sushi fashion in the 70s while its demand is extremely high. This rare fish gets exported from Japan which adds cost to it. Bluefin tuna is on the Red List, and its fishing is strictly controlled by the authorities.
How much is Bluefin tuna? Bluefin tuna price per kg is $100 for the fish caught in the USA and around $250-$400 for the fish caught in Japan as it is sold on auctions where the finest fish of high quality is presented. In 2020, Bluefin tuna was sold for a record $3.1 million to sushi restaurant owner Kiyoshi Kimura.
The price of bluefin tuna varies depending on which part of the fish you choose. Otoro is the fattest part of tuna because it is cut from the side of the fish and is its belly. The cutout has many fat veins, its color is lighter than the other parts of the tuna, and the part itself is very soft.
If you move a little up, you will find the Chutoro cutout. Here, the fish is already leaner, but there is still fat in the red meat, so you get a little bit of both. Finally, Akami is the back of the tuna. It has virtually no fat content compared to other parts of the fish. Akami has a denser texture that does not lose shape during cooking.
What’s So Special About Bluefin Tuna?
Bluefin tuna is special because of its delicious marble meat with no fishy smell and its juicy, soft, delicate texture. Bluefin tuna’s taste is prized by the most experienced gourmets and is valued at $200 per pound. Bluefin tuna is one of the biggest and speediest fish with unique metallic blue and silver colors.
An interesting feature of bluefin tuna is that it has no fishy taste and even a hint of the smell of the sea.
Bluefin tuna is an extremely delicious delicacy valued by the strictest chefs and gourmets. Bluefin tuna’s marble juicy meat has a unique creamy flavor with a soft and fibrous texture that melts in your mouth. Bluefin tuna is served in top-tier restaurants around the world.
Bluefin tuna is the largest, rarest, and most valuable representative of this fish family. Its tender meat has beneficial properties and saturates the body with vitamins and microelements. This rare delicacy can be eaten both raw and cooked. Bluefin tuna dishes will delight you with a delicious taste that cannot be confused with any other.
What is bluefin tuna used for? Bluefin tuna is used in salads, sushi, sashimi, soups, salads, or as a steak served with fresh or grilled vegetables and rice. Bluefin tuna can be used for cooking burgers, tartare with avocado, or tuna bowl with rice, edamame, nori, cucumber, and soy sauce. Bluefin tuna can also be eaten raw.
Bluefin tuna is caught mainly in Japan and the USA. Japanese tuna is much more expensive than American tuna, but restaurant owners and chefs worldwide are willing to shell out a fortune for it. Japanese fishers are the most professional in the whole world as they kill tuna with a precise shot of a harpoon in the head and almost never miss.
Bluefish tuna is sold on actions that make the price skyrocket. For example, in 2019, sushi restaurant owner Kiyoshi Kimura paid a record $3.1 million for Bluefin tuna. First, the fish undergoes quality control to get to the auction, then a careful selection of chefs and large wholesale buyers. Only then do the best of the best Bluefin tuna representatives get to the end consumer.
Bluefin tuna has extremely tender and juicy, creamy marble meat known for its unique, delicate structure. Bluefin tuna is rich in vitamins A, B, D, Omega-3 and Omega-6, selenium, potassium, and magnesium and is served in the most expensive restaurants in the world in sushi, sashimi, salads, or as a steak.
Why Do the Japanese Pay So Much For Tuna?
Japanese pay so much for tuna as it is the most popular and rare fish used for sushi, rolls, soups, and salads. It has a very soft, fibrous texture and delicate creamy flavor. Bluefin contains very few carbs and is rich in useful vitamins A, B, D, selenium, potassium, magnesium, and other trace elements.
Real bluefin tuna is a rarity. Only a professional will distinguish its meat by its appearance. Bluefin tuna has no fishy taste at all and no hint of the smell of the sea. The Japanese, when selling tuna, make an incision on it: the buyer comes, tastes it, looks at the color. The Japanese treasure tuna very much. It is like gold for them.
The pedantic Japanese even have rules for every part of the bluefin tuna’s body. For example, Akami is tuna meat that is only used in sushi and rolls. Such meat is not too fat and dark; as a rule, it is part of the back from the head to the base of the tail. And the tail section is called “seshima,” which is the lowest quality meat, tough and least fatty. They try to use this part as an appetizer or topping for soups.
The most delicious and expensive part of tuna, toro, is the belly which is delicate, soft, and literally melts in your mouth.
Bluefin Pacific bluefin tuna fillets are considered a true delicacy. Its delicate meat has a rich color and refined aroma. The texture of the fish is uniform and dense and is easy to cut into pieces. Gourmets note that tuna tastes like delicate butter, and it seems to melt in your mouth. Bluefin tuna is great for making sushi and sashimi, or you can cut it into thin pieces and enjoy its unforgettable taste without spices and additives.
You can make tuna taste better by adding soy sauce, lemon, and teriyaki. Tuna is great when cooked too. Sear the steak on both sides for 2 minutes for a delicious dinner. Bluefin tuna goes well with a vegetable side dish.
Bluefin Tuna Benefits
Eating bluefin tuna lowers blood cholesterol and reduces the risk of heart and vascular disease. It is rich in omega-3 and omega-6 acids, essential for active brain function. It is a source of highly digestible protein, B vitamins, selenium, and other essential nutrients for the body. Adding Bluefin tuna to the diet will increase stress resistance and immunity. This fish is especially useful for people with diabetes and older people.