A report on Tuna and Sushi

Relative sizes of various tunas, with the Atlantic bluefin tuna (top) at about 8 ft in this sample
President Barack Obama and Prime Minister Shinzo Abe at Sukiyabashi Jiro
Bigeye tuna Thunnus obesus showing finlets and keels. Finlets are found between the last dorsal and/or anal fin and the caudal fin. They are rayless and non-retractable. Drawing by Dr Tony Ayling.
Sushi by Hiroshige
Maximum reported sizes of tuna species
Sushi platter in takeway
A grilled tuna steak
Chirashizushi with raw ingredients
Three pieces of inarizushi
Funa-zushi (narezushi made from nigorobuna)
Tuna being weighed on Greek quay-side
Tuna at Tsukiji fish market, Tokyo
Several types of nigirizushi, rice hand-pressed with various seafood, including tuna, eel, and sea urchin roe gunkanmaki
Tuna cut in half for processing at Tsukuji fish market
Japanese cutlassfish oshizushi at a restaurant in Minamata City, Kumamoto Prefecture
Oshi-zushi (Pressed sushi)
<center>Tuna salad</center>
Norway roll (ノルウェー巻き). A Norwegian businessman introduced the use of salmon as a sushi ingredient to Japan in the 1980s.
<center>Tuna steak served in a French bistro</center>
Uramakizushi rolls
Rainbow roll, uramaki with multiple fillings including shrimp tempura, salmon, avocado, mango, with rice mixed with tobiko
<center>Katsuobushi shavings</center>
Sushi chef preparing nigirizushi, Kyoto, Japan
Sheets of nori
Sushi made of meats other than fish (whether raw or cooked) is a variation often seen in Japan.
Yaki anago-ippon-nigiri (焼きアナゴ一本握り) – a roasted and sweet-sauced whole conger eel
Ebifurai-maki (エビフライ巻き) – fried-shrimp roll
Sushi in shops are usually sold in plastic trays.
Sushi served on a wooden platter at a sushi restaurant in Kanagawa Prefecture, Japan
Sushi in restaurant in Vienna, Austria
Meat sushi
{{transl|ja|Makizushi}} topped with {{transl|ja|tobiko}}
{{transl|ja|Makizushi}} in preparation
{{nihongo3|fatty tuna belly|鮪とろ握り|Toro nigiri}}
{{nihongo|Salmon roll|巻き鮭}}
{{nihongo3|persimmon leaf|柿の葉寿司|Kakinoha}} sushi
{{nihongo||茶巾寿司|Chakin-zushi}}, wrapped in thin omelette
{{nihongo|Sushi plate|盛り合わせ}}
{{nihongo||イクラ軍艦巻き|Ikura gunkan-maki}}
{{nihongo3|bamboo leaf|笹寿司|Sasa}} sushi
{{nihongo3|teriyaki-roasted freshwater eel|鰻寿司|Unagi}} sushi
{{transl|ja|Nigirizushi}} for sale at a supermarket in Tokyo
{{nihongo|Assorted sushi|盛り合わせ}}
{{nihongo|Assorted Western sushi|盛り合わせ}}
Western California roll and tuna roll {{transl|ja|uramaki}} ({{lang|ja|カリフォルニア巻き}})
{{nihongo|Western spicy tuna hand roll|スパイシーツナロール}}
{{nihongo|Western spicy shrimp roll|スパイシー海老ロール}}
{{transl|ja|Gari}} (ginger)
thumb|right|{{transl|ja|Tamago}} sushi

It is very often prepared with seafood, such as squid, eel, yellowtail, salmon, tuna or imitation crab meat.

- Sushi

Various species of tuna are often served raw in Japanese cuisine as sushi or sashimi.

- Tuna

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Sushi plate (盛り合わせ) with sashimi to the left and a Western-style inside-out roll (rice outside) to the right.

List of sushi and sashimi ingredients

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Sushi plate (盛り合わせ) with sashimi to the left and a Western-style inside-out roll (rice outside) to the right.
Packaged nigirizushi for sale at a Tokyo supermarket
California roll is a contemporary style maki-zushi (roll) containing cucumber, cooked crab meat or an imitation, and avocado that is made inside-out (Uramaki) with rice on the outside and an outer layer of tobiko or sesame seeds, shown here with a similar maki-zushi with raw tuna, which is darker
Tamagoyaki, also referred to as tamago
Engawa (meat close to the fin of a flounder) nigirizushi
Various cuts of tuna including akami, otoro and chutoro prepared as sashimi
Unagi nigiri sushi
Sea cucumber (Namako)
Ikura gunkan maki sushi
Shirako (cod sperm) gunkanmaki-zushi
Raw abalone meat
Salmon nigiri
Soft-shell crab on ice
A dish of tsukemono

There are many sushi and sashimi ingredients, some traditional and some contemporary.

Maguro (鮪): Thunnus (a genus of tuna)

Pacific bluefin tuna

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At Osaka Aquarium Kaiyukan, Japan
Pacific bluefin caught near Santa Catalina in 1913

The Pacific bluefin tuna (Thunnus orientalis) is a predatory species of tuna found widely in the northern Pacific Ocean, but it is migratory and also recorded as a visitor to the south Pacific.

About 80% of the Pacific and Atlantic bluefin tunas are consumed in Japan, and tunas that are particularly suited for sashimi and sushi can fetch very high prices.