What was the most expensive tuna ever sold

Normally, after winning the annual bidding war and taking his expensive investment back to one of his restaurants, he fillets the fish with a sword-like blade, creates sushi out of it and serves it to customers at no extra charge, all in front of an army of television cameras. Japan's tuna imports fell 18 per cent in the first six months of from a year earlier, according to finance ministry data. As of Tuesday, Japan has reported , cases of coronavirus and 3, deaths.

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Twitter Facebook. Share Tweet list. Minoru Tanaka, 65, the captain of a tuna trawler based in Oma, caught the fish. The market let visitors back in on Nov.

This article was written by Yusuke Nagano and Ayaka Kibi. This piece came from Boston, and was caught the previous day. Wilcox splits up the meat based on type. Wilcox: It's just like sides of beef. You know, you buy a side of beef, it's all the same, but once you break it down, the filet ends up being the most expensive part, because it's the most desirable. It's also small, and it requires a lot of labor to peel off the silver skin.

Otoro is the fattiest part of the tuna outside of the head and collar area. Narrator: This is the most expensive. Wilcox: The chutoro is getting around toward the side of the tuna, and it doesn't have the striations of fat, but it still has fat within the red of the meat, so you get a mix of fat and red. And then, akami which means, literally, red meat in Japanese, is the leanest part which you find more towards the center of the tuna closer to the backbone.

Narrator: Akami is the most common and cheapest part of the fish, but it's still more expensive than that can of albacore at your local market. Wilcox: When you're assessing the quality of the tuna, you wanna taste the red meat, the akami. It's a wild animal, so it tells you whether it had a good diet, whether it had a good life, and it got exercise, and it lived in clean waters, and was able to swim around a lot. So, a farm-raised tuna is, generally, force-fed sardines, and you can actually taste sardines in the fat of a farm-raised tuna.

Whereas a wild tuna has a varied diet, and has a much cleaner and milder flavor to the fat. Narrator: But for decades, wild bluefin tuna were over-fished in the Pacific, which was harming their population and making it more difficult to come by.

However, more recently tighter controls on fishing have led to a resurgence in the population. But they could still be better, Wilcox says. In fact, Wilcox avoids any Pacific bluefin that is not from Japan, and says you should too. Wilcox: If you eat Pacific bluefin, not specifically from Japan, then that's really irresponsible. World globe An icon of the world globe, indicating different international options.

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