Japanese Name: 鮪赤身【Maguro-akami】 English Name: Tuna

Biology
Tuna has traditionally been a popular fish in Japan, but their habitat is not limited to the seas near Japan, but around the world. Tuna is the largest among teleost fish, with rigid spines, and some of them are over 3 meters. There is no clear season for tuna, as they can be captured and sold around the year, but its high season is considered to be from October to New Year in Japan, mostly during the coldest season of the year. Both ootoro and chutoro are poplular. Still, these were considered as parts that even cats would not eat during the Edo era. Foreigners who took a liking in these parts post WWII, spread the new culture of eating the fatty toro.
Anti-Aging
Tuna is rich in vitamin Bs like most fish. Vitamin Bs are effective for maintaining healthy skin and mucous membranes, while they are also said to have anti-aging effects due to niacin.
Clearing Blood
Tuna is rich in various nutrients such as DHA, EPA, iron, and taurine among others, resulting in making blood ‘healthy.’ The reddish meat near the spine of the tuna is especially high in nutritional value. However, it is usually cooked, since it can have a strong blood flavor.