Tuna
Also known as：Bluefin tuna, yellowfin tuna
Thunnus spp.
- Origin
- Pacific & Atlantic (offshore)
- Season
- Year-round (frozen)
- Appearance
- A spindle-shaped fish with slender tail peduncle, dark blue back and silvery belly. Bluefin tuna can exceed 2 m — among the fastest fish in the sea.
Content compiled by the Xian Mancang team
Introduction
品种介绍Tuna is the supreme ingredient of sashimi culture; bluefin is hailed as the 'blue diamond of the sea.' Vessel-frozen and stored at ultra-low temperature (-60°C), with rigorous quality grading, it is a signature category of premium foodservice supply.
Holding Environment
暂养环境Xian Mancang holding advisor: temperature, salinity, water quality and density references per species — feel free to exchange holding experience.
Tuna is not held live. It is stored ultra-frozen (-55°C to -60°C) to lock in inosinic acid content and freshness. Thaw slowly in a refrigerator — never at room temperature.
Air-freighted iced tuna (within 72 hours) has an extremely short shelf life and is only for immediate use by high-end Japanese restaurants. Parameters above are reference values — adjust to actual cold-chain conditions.
Economic Value
经济价值Tuna pricing spans wildly by species and cut: bluefin otoro can fetch tens of thousands of CNY per kilo at auction, while yellowfin and bigeye are far more modest (tens to 200 CNY/jin). The whole-fish auction system (e.g., Toyosu Market) is its distinctive pricing culture.
Culinary & Commercial Use
烹饪与商业用途Sashimi is the soul of tuna: otoro (fatty belly) melts in the mouth, chutoro (medium belly) balances fat and lean, akami (lean red meat) is clean and refreshing.
Foodservice uses it in sashimi, sushi and uni-tuna bowls; at home, canned tuna works in salads and sandwiches — processed products vastly outsell fresh.
Buying Guide
选购指南Check color: bright red lean meat with clear marbling; smell: no sour or spoiled odor; feel: moist, non-sticky cut surfaces. For ultra-frozen product, verify the full cold-chain records.
Market Reference
规格行情Reference price: frozen yellowfin 40–120 CNY/jin; bluefin 300–2000+ CNY/jin depending on cut and origin. Professional sushi buyers order by whole or half fish.
Tuna · FAQs
How do I pick the freshest Tuna?
Check color: bright red lean meat with clear marbling; smell: no sour or spoiled odor; feel: moist, non-sticky cut surfaces. For ultra-frozen product, verify the full cold-chain records.
What are the live-holding requirements for Tuna?
Tuna is not held live. It is stored ultra-frozen (-55°C to -60°C) to lock in inosinic acid content and freshness. Thaw slowly in a refrigerator — never at room temperature.
What is the current market price of Tuna?
Reference price: frozen yellowfin 40–120 CNY/jin; bluefin 300–2000+ CNY/jin depending on cut and origin. Professional sushi buyers order by whole or half fish.
How do I cook Tuna? What methods work best?
Sashimi is the soul of tuna: otoro (fatty belly) melts in the mouth, chutoro (medium belly) balances fat and lean, akami (lean red meat) is clean and refreshing.
Tuna · For stock availability and holding consultation, contact us