原料食品原料

Bluefin Tuna (Honmaguro)

本鮪 / 本マグロ (本鮪 / 本マグロ)

为何选择日本供应

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

核心规格

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

典型成品

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

At a glance

已收录供应商
2 家供应商
常规 MOQ
10–100 kg whole or cuts; 1–10 kg sashimi-grade
常规交货周期
4–8 weeks (allocation-controlled by quotas)
原产地
Aomori (Oma), Wakayama (Iyo Bay), Mie, Aquaculture: nationwide
分类
食品原料
采收季节
Year-round (peak November – February for wild)
日本监管状态
Food product; ICCAT / WCPFC quota; mercury monitoring; phytosanitary for fresh
日文名称
本鮪 / 本マグロ
罗马字
本鮪 / 本マグロ

关于本原料

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.

监管状态

日本Food product; ICCAT / WCPFC quota; mercury monitoring; phytosanitary for fresh
欧盟Food import; CITES not applicable (fishery product); fish-allergen labelling
美国GRAS; FDA Prior Notice; fish-allergen labelling per FALCPA
中国GACC; ICCAT-quota documentation; mercury compliance

日本供应商

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