Food · Fermented foods
Kihada Maguro (Yellowfin Tuna)
きはだ (Kihada Maguro)
Also known as: Kihada, Kihada maguro, Yellowfin tuna, Thunnus albacares, 黄肌鮪
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| Category | Food |
|---|---|
| Japanese labeling name | きはだ |
| Common Japanese notations | きはだ, 黄肌鮪, キハダ, キハダマグロ |
| Origin | Yellowfin tuna (Thunnus albacares); pelagic tuna species; principal Japanese landings Shizuoka Yaizu and global imports from Pacific, Indian, Atlantic Oceans; lower fat content than honmaguro/bluefin, suited to summer akami sushi and processed tuna |
| Typical functions | Volume sushi/sashimi — leaner akami profile, summer-favored, Canned tuna industry (volume processed-food), Negitoro and tataki applications |
| Regulatory status in Japan | Standard food labeling. Distinct from honmaguro (bluefin). Fish allergen recommended disclosure. |
Kihada maguro (きはだ / 黄肌鮪) — yellowfin tuna (Thunnus albacares) — is a volume tuna species distinct from honmaguro (bluefin), with leaner akami profile suited to summer sushi and the volume canned-tuna industry. Shizuoka Yaizu is the major Japanese landing port.
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Classification
Tags below link to other ingredients sharing the same attribute, so you can pivot from one ingredient to its peers.
Product applications
Functions
Regulatory tags
Origin
Common OEM product categories
Finished-product categories where Japanese OEM manufacturers commonly formulate with this ingredient.
- Fresh and frozen kihada maguro (sushi-grade)
- Canned tuna ingredient supply
Ingredient profile
Thunnus albacares yellowfin tuna.
OEM applications
Sushi/sashimi akami — summer favored.
Canned tuna industry.
Negitoro, tataki.
For OEM: sushi-grade ingredient supply, canned tuna production.
Regulatory classification in Japan
Standard food labeling. Distinct from honmaguro. Fish allergen recommended.
Regulatory classification in other markets
| EU | Major established global yellowfin tuna trade. |
|---|---|
| USA | Major US tuna industry. Canned tuna and sushi-grade. |
| China | Major global trade. |
| Korea | Established trade. |
Market reference formulations
Example finished products will be added after verification of origin.
All brand names and product names referenced anywhere on this site are the property of their respective owners. Example entries are provided for informational purposes only and do not imply endorsement.
Seasonality & supply calendar
- Harvest months
- Wild: April – November (西部太平洋 longline / purse-seine)
- Peak supply
- June – September
- Off-season
- Frozen supply year-round
Source: 水産庁 / WCPFC (中西部太平洋まぐろ類委員会) stock assessment. Yellowfin tuna is a primary canned-tuna ingredient (caught largely outside Japanese EEZ).
Storage requirements
How the receiving OEM facility needs to handle inbound raw material.
- Temperature
- Frozen ≤−40°C for sashimi-grade; chilled 0–2°C for fresh fillet
- Conditions
- Vacuum or modified-atmosphere packaging for fillet; whole fish boxed and gel-iced
- Shelf life
- Frozen 12 months; chilled 5–7 days
水産庁 / 業界基準
Supply concentration
Where this ingredient comes from — useful for single-source-risk planning.
- Primary regions
- Wild caught across western Pacific; landings at Yaizu, Kesennuma, Misaki, Naha
- Import dependence
- Significant import volume (Indonesia, Philippines, Pacific Island nations) for canning grade
WCPFC (中西部太平洋まぐろ類委員会) stock assessment / 水産庁 import statistics
Certifications commonly available
Certification schemes commonly obtainable for this raw material. Always confirm the specific supplier's current certificate before contracting.
| Scheme | Availability | |
|---|---|---|
| MSC | On-request | WCPFC (中西部太平洋まぐろ類委員会)-managed yellowfin fisheries with MSC cert exist (Pacific Albacore Group etc.) |
| Halal | Inherent | Scaled fish; processing-chain Halal cert available |
| Kosher | Inherent | |
| Organic | Unavailable |
Documented adulteration risks
Known fraud / adulteration patterns reported by regulators or industry bodies. Specify CoA params and screening tests on every PO.
- Yellowfin substituted in 'tuna' canned products without species disclosure
- Mislabeled as honmaguro / bigeye in raw / sashimi channels
Detection: DNA species ID (CYTB/COI), WCPFC (中西部太平洋まぐろ類委員会) catch documentation
水産庁 表示適正化通達 / WCPFC (中西部太平洋まぐろ類委員会)
Alternative ingredients
Related ingredients commonly evaluated as substitutes.
Quick answers
- What is Kihada Maguro (Yellowfin Tuna)?
- Kihada maguro (きはだ / 黄肌鮪) — yellowfin tuna (Thunnus albacares) — is a volume tuna species distinct from honmaguro (bluefin), with leaner akami profile suited to summer sushi and the volume canned-tuna industry. Shizuoka Yaizu is the major Japanese landing port.
- What is the regulatory status of Kihada Maguro (Yellowfin Tuna) in Japan?
- Standard food labeling. Distinct from honmaguro (bluefin). Fish allergen recommended disclosure.
- What products typically use Kihada Maguro (Yellowfin Tuna)?
- Fresh and frozen kihada maguro (sushi-grade) / Canned tuna ingredient supply
- Where does Kihada Maguro (Yellowfin Tuna) come from?
- Yellowfin tuna (Thunnus albacares); pelagic tuna species; principal Japanese landings Shizuoka Yaizu and global imports from Pacific, Indian, Atlantic Oceans; lower fat content than honmaguro/bluefin, suited to summer akami sushi and processed tuna
- What is the INCI / JSCI labeling name for Kihada Maguro (Yellowfin Tuna)?
- JSCI: きはだ
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Official regulatory databases
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References
- 文部科学省 (Ministry of Education, Culture, Sports, Science and Technology) Standard Tables of Food Composition — きはだ
Last updated: 2026-04-28. Ingredient entries are reviewed at least annually against current regulatory listings.