Materia primaIngredientes alimentarios

Bluefin Tuna (Honmaguro)

本鮪 / 本マグロ (本鮪 / 本マグロ)

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Por qué hacer sourcing en Japón

Oma bluefin-tuna auctions reach $3M+ per fish; Tsukiji-Toyosu market sets global tuna pricing; Maruha Nichiro / Kindai University aquaculture provides sustainable export.

Spec clave

Otoro fat content 15-30%; chutoro 5-15%; akami <5%; DHA / EPA elevated; mercury monitoring required.

Producto final típico

Sushi / sashimi premium retail, fine-dining export, gift-economy boxes.

At a glance

Proveedores listados
2 proveedores
MOQ típico
10–100 kg whole or cuts; 1–10 kg sashimi-grade
Plazo típico
4–8 weeks (allocation-controlled by quotas)
Regiones de origen
Aomori (Oma), Wakayama (Iyo Bay), Mie, Aquaculture: nationwide
Categoría
Ingredientes alimentarios
Temporada de cosecha
Year-round (peak November – February for wild)
Estado regulatorio en Japón
Food product; ICCAT / WCPFC quota; mercury monitoring; phytosanitary for fresh
Nombre japonés
本鮪 / 本マグロ
Romaji
本鮪 / 本マグロ

Sobre este ingrediente

Pacific bluefin tuna — the most-prized sushi / sashimi tuna in Japanese cuisine. Wild-harvest dominated Japanese supply until aquaculture (notably Maruha Nichiro and Kindai University Tuna) began commercial-scale production around 2010. Aomori (Oma), Iyo Bay (Wakayama), and Mie host the principal commercial harvest. The Tsukiji-Toyosu auction system anchors global tuna pricing. Distinct from less-prized yellowfin (kihada) and bigeye (mebachi) tuna varieties.

Estado regulatorio

JapónFood product; ICCAT / WCPFC quota; mercury monitoring; phytosanitary for fresh
Unión EuropeaFood import; CITES not applicable (fishery product); fish-allergen labelling
Estados UnidosGRAS; FDA Prior Notice; fish-allergen labelling per FALCPA
ChinaGACC; ICCAT-quota documentation; mercury compliance

Proveedores japoneses

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