For most people Tuna comes out of a can. Not for us or our clients. For those who have tasted a raw piece of Bluefin tuna, called otoro or chutoro by the Japanese, the word Tuna gets a new and more significant meaning.
The most common tuna species for sushi and sashimi are Yellow fin, Big eye and Albacore. Those are significantly lower priced than Bluefin tuna.
The tuna species most valued by sushi lovers around the world is the Northern Bluefin tuna, the Atlantic Bluefin and Pacific Bluefin – farmed respectively by Umami in Croatia and Mexico.
The Bluefin tuna is the giant of the tuna family. It is the world’s most sought after and the most delicious Tuna for sashimi and sushi. Of all tuna produced in the world, Bluefin only comprises 1.3% of the total weight. The global market for Bluefin tuna is assessed by the FAO to be around $1 billion.
The Japanese will traditionally consume over 80% of global Bluefin tuna supply.
