Why is Bluefin Tuna So Expensive Is It Actually Worth The Price?
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Have you wondered why a piece of bluefin sashimi can cost so much? One reason bluefin tuna is so expensive is due to the demand and the supply for it is very low due to overfishing at too big of scale. The bluefin tuna some species are actually going extenct. Find out

Canned tuna is much different than bluefin tuna. Canned tuna is albacore or longfin tuna; they can be farm-raised with ease and much more abundant.

Bluefin tuna is the largest tuna and can live up to 40 years. It has 3 species: Atlantic, pacific, and southern. The International Commission for the Conservation of Atlantic Tunas affirmed in October 2009 that Atlantic bluefin tuna stocks have declined dramatically over the last 40 years, by 72% in the Eastern Atlantic, and by 82% in the Western Atlantic.

Most bluefins are captured commercially by professional fishermen using longlines, purse seines, assorted hook-and-line gear, heavy rods and reels, and harpoons. Bluefin tuna have been recorded at up to 680 kg (1,500 lb) in weight, and rival the black marlin, blue marlin, and swordfish as the largest Perciformes.

Bluefin tuna has been the foundation of one of the world's most lucrative commercial fisheries. Medium-sized and large individuals are heavily targeted for the Japanese raw-fish market, where all bluefin species are highly prized for sushi and sashimi.

Main factor that makes it so expensive is the supply and demand or they call it the sushinomics. Because the bluefin tuna are overfished their population has decreased and is facing endangerment.

Akami is a part of bluefin tuna that refers to lean red meat. This is the main part of the fish, so it's more readily available than the other parts. Akami is typically used atop rice in sashimi or nigiri. In a sushi restaurant, if you order maguro (a broad term for tuna), you will get akami from whichever species of tuna they have on hand. This part of tuna also has the most umami tuna flavor of all other, fattier cuts.

Chūtoro is a part of bluefin tuna that refers to medium fatty cuts when served as a part of nigiri or sashimi. The tuna yields otoro (fatty parts from the belly), akami (red meat), and chūtoro, which is a combination of both that's found near the skin on the back and belly.

It's a mix of otoro's sweetness and a deep, slightly bitter flavor of akami. This part of bluefin tuna is usually a bit more on the expensive side, and it's typically served on special occasions or festivities. Specifically, the part of the back near the head is called sekami, the center of the back is senaka, and the part near the tail is called seshimo.

Otoro is a part of bluefin tuna that is the most desirable. It comes from the inside of the belly and it's the fattiest part of the fish. The texture is often described as intensely rich, marbled, and having melt-in-the-mouth properties. Due to these facts, it's traditionally the most expensive part of bluefin tuna.

It's often used in sashimi and nigiri, giving the dish a sweeter flavor. Otoro is the best during winter, once the tuna acquires additional body fat. It should always be consumed fresh as it doesn't last too much when frozen. This part of tuna is rarely found outside of Japan.

The most expensive tuna usually happens at the year's first auction. Japanese believe the first thing you do will affect the rest of the year. So it's a tradition they usually bid overprice on tuna at the year’s first auction.

In 2019 Kiyoshi Kimura, who owns the Sushizanmai chain, paid 333.6 million yen ($3.1 million) for the 278-kg (613-lb) fish caught off the coast of northern Japan’s Aomori prefecture, or double what he had paid six years ago. That breaks down to nearly $5,065 per pound and some seriously expensive sushi rolls!

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