Tuna landings across Japan have increased approximately 2.5 times [1] compared to the previous year due to improving sea conditions.
This surge in availability marks a significant recovery of tuna resources, potentially lowering prices for consumers and increasing supply for fish markets in regions such as Hokkaido, Niigata, and Yamagata [1], [2].
As supply grows, industry experts are providing guidance on how to select the highest quality cuts. Yoshiki Maesato, manager of the Nakayo Shoten Musashi Koyama store, said that the shape of the tuna loin, or "saku," is a key indicator of taste.
Maesato pointed to the triangular section of the lean red meat as the premium choice. He said that this specific area is closer to the belly, meaning the fat content is significantly higher [2].
"In terms of this cross-section, the part from here up is the triangular portion," Maesato said [2].
He said that choosing a loin with a triangular shape ensures a piece that is most flavorful and contains almost no sinew [2]. According to Maesato, this specific cut represents the strongest umami profile of the bluefin tuna [2].
Yutaro Sato of the Yamagata Prefecture Fisheries Cooperative Association's Guidance Division also noted the increase in landings [2]. The recovery is attributed to a shift in oceanographic conditions that has allowed tuna populations to rebound and migrate closer to Japanese shores [1].
“Tuna landings across Japan have increased approximately 2.5 times compared to the previous year.”
The substantial increase in tuna harvests indicates a positive trend in marine resource recovery in the North Pacific. For the Japanese market, this shift may reduce the reliance on expensive imports and stabilize the cost of high-end sashimi, while the focus on specific 'triangular' cuts reflects a consumer trend toward maximizing quality in an abundant market.
