Whilst Tuna is a strong favourite in the sushi world, there are many different varieties, 15 to be exact. In reality though, you are only likely to come across 5 types: Bluefin, Yellowfin, Bigeye, Skipjack and Albacore and when it comes to Sushi or Sashimi, that 5 becomes 3. Bluefin, Yellowfin & Bigeye.
Bluefin tuna or Maguro is one of the most sought after fish in the world when it comes to Sushi and Sashimi. Bluefin is mature with flesh that is red and dark in colour, similar to raw beef. From most Bluefin harvests, a large proportion is sold to Japan as a high price to be used as Sashimi and it can be served in several different ways:
* Toro – lean tuna belly served as sashimi and nigiri sushi
* Chutoro – medium fatty tuna made from the upper section of the belly
* Otoro – made from the lowest part of the belly – the part with the most fat – and thus the richest taste
Aside from Bluefin, Yellowfin & Bigeye – known as Ahi – are typically less expensive options and more commonly found. Yellowfin tuna is pale in colour, slightly pink with a delicate flavour and Bigeye, carries a higher fat content and brings a buttery flavour to the plate. Ahi is very popular as sashimi.
As is evident in it’s ever rising price, Tuna is a very popular and in demand fish, and one that is a mainstay of the Sushi and Sashimi menu.