Market Reports

There is no fence sitting when it comes to this issue--grading tuna is an art form and not very exact. Unlike beef which is closely monitored and graded by the USDA, tuna grading is subject to human interpretation. At every fishing dock around the world, there are one or two “tuna experts” who evaluate the catch. A notch of the tail, a core from behind the gills, and the tuna’s next stop is determined.

Tuna is graded using a Japanese Scale: #1 tuna is sashimi grade with a high fat content, good color and clarity; #2 tuna is similar to #1 but is less fatty; and #3 is brown, has a bitter taste and may be called a chocolate or grill grade tuna. Each morning when the catch comes to the dock and is prepped for the market a notch is taken from the tail. A core sample will be taken from behind the gills if the tuna is larger than 50 pounds. Up steps the “tuna expert”. After a brief evaluation of the tuna, a grade is identified and the tuna will be priced accordingly. This process holds true for yellowfin, bigeye and the king of tunas, bluefin. The docks often go silent when a bluefin is evaluated. A mighty bluefin weighing 300 plus pounds with a #1 grade will be quickly crated and shipped to Japan where it could land the fishing vessel $20,000 to $30,000.

The major problem tuna buyers have is navigating tuna grades from multiple sources at different times of the year. Part of the grading process includes comparison grading where the tuna notches are cut and compared to each other. If supplies are low or the quality of the catch is down, the tuna maybe graded higher than during a time of good supply and high quality. Seasonality also impacts quality. Generally, September and October are great months to buy tuna. Tuna quality improves over the summer and into the early fall because the tuna are feeding on fatty herrings.
Tuna grading can differ regionally and even between wholesalers in the same region. Wholesalers use phrases like #1+ or #1- or #2+. You’ve probably experienced one vendor’s #1 that looks like another’s #2+. This is where the lack of standards and the subjectivity of tuna grading really impacts the customer. What does this mean for you as a buyer? Like tuna grading, tuna buying is also an art. You must develop a trusted relationship with your supplier. You must evaluate tuna over a period of time and determine those factors that are important to you—color, clarity, fat content, price and consistency. Remember, a tuna relationship takes time.
How about sashimi frozen tuna? Generally, frozen tuna has a softer, mushy like texture and a blander taste. It also turns brown when frozen. That being said, several commercially successful frozen tuna products are available in the marketplace. Special practices are employed to maintain the desired red color. The most promising, an unadulterated fresh frozen product, is a Japanese Style Frozen Tuna. Japan’s huge frozen-sashimi industry maintains the red color of tuna without any treatment by maintaining the tuna at a very low temperature, 45 degrees F and below. We have this product in limited quantities and are impressed by its value.
Other processes like Tasteless Smoked and CO treated or red tuna are available in the marketplace. Both products are processed and should be labeled so. BE SMART, BUY SMART.

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