Professional Documents
Culture Documents
Grading of Tunas For The Sashimi Market
Grading of Tunas For The Sashimi Market
Fisheries Education
The following handout is provided to participants when workshops on the grading of tunas for the
sashimi market are run for Pacific Island fish exports companies.
1. Fat content
✔ Fat content is of primary importance when targeting Tsukiji market (Tokyo): fat bigeye tunas
are likely to attract good prices in Tokyo
✔ Fat content is sometimes difficult to assess when grading from tail sample; look for whitish
outside layer of fat, underneath the skin
2. Meat colour
➡ Japanese consumers prefer dark red (bluefin) and bright red colours
➡ Bright red colour depends on species (yellowfin > bigeye > albacore)
➡ Bright red colour depends on size (big adults > juveniles)
➡ Bright red colour depends on handling (spiking + taniguchi + bleeding + quick chilling
improves colour)
✔ Meat colour is of primary importance when targeting Osaka market: bright red yellowfin
tunas are likely to attract good prices in Osaka
✔ Grading from tail sample gives good information on meat colour:
brownish colour means poor quality….do not export that fish!
Meat colour may change after being exposed to the air; a change from a bluish (dull) colour
to bright red means good quality
✔ Neon lights alter colour so use sun light or torch light when grading
✔ A simple technique for grading tunas by the colour: place tail samples on a white surface,
leave for a while then observe and compare samples in torch light
➡ Meat discolouration + change in texture and taste, making the tuna unsuitable for sashimi
consumption
➡ Caused by several factors including presence of lactic acid in muscle
➡ Proper on-board handling (spiking + taniguchi + bleeding + quick chilling) reduces the
risk of BTS
➡ If tuna is landed dead on-board, risk of BTS is higher
✔ BTS starts around the backbone, where temperature remains higher for a longer period
✔ A tuna can be burnt ‘inside’ although there is little or no sign of discoloration in the tail
✔ A ‘rainbow sheen’ in the meat is sign of lactic acid presence
4. Body shape
5. Freshness
6. External appearance
➡ External appearance of tuna can impact substantially on the buyers’ grading, thus on price
➡ Gaff marks in the body reduce value of tuna
➡ Several species of parasites can affect tuna (black-dot and white-worm types are
common)
➡ Some species are dangerous to humans
➡ Presence of parasites has a big effect on price (tuna with parasites is hardly saleable)
➡ If parasites are seen on tail sample, it is likely the whole fish is infested….do not export
that fish!
9. On-board handling
➡ The on-board handling process has a direct effect on tuna quality thus on market price
➡ Gaffing should be done through the head to avoid gaff marks in the body
➡ Tunas should be landed on a soft surface (foam pad) and killed quickly to avoid bruising
caused by the fish thrashing around on the deck
➡ Killing by spiking the brain and destroying the spinal cord (taniguchi method) improves
quality:
➡ During unloading, tunas should be handled gently and grasped by the head; twisting or
bending the fish may damage the muscles (meat gapping)
✔ fluctuates seasonally and daily (e.g. higher prices are paid in Japan during end-of-year cele-
brations when consumption is high)
✔ competition with domestic tuna fishers (e.g. best season to export tunas to Australia is
April/May = off-season for local fishers)
✔ tuna consumption in Japan is linked to the country’s economic situation; if poor, consumption
and price drop