Facts about Bluefin Tuna Sushi/Sashimi


News from Tokyo – If you thought your last sushi bill was expensive, check this out. Sushi Zanmai, a Japanese restaurant chain paid $117,000 for a 441-pound bluefin tuna in the 1st Tokyo auction of 2016 at the Tsukiji fish market. In 2013 the highest priced Bluefin was sold for $1.8M with 2 famous restaurants bidding the price up against each other!

Overfishing of Bluefin? At Beni Shoga we work only with a specialist sustainable sushi grade fish supplier who minimises overfishing and ensures the freshest quality.

Is it safe to eat raw fish? Our imported -60 degree tuna freezer (popular with Japanese sushi restaurants) kills any possible parasites for safe eating without damaging quality or taste.

Benefits of eating Tuna. Fish such as tuna is an important part of a healthy diet, and has been shown to protect against heart disease and stroke. Tuna is rich in heart-healthy omega-3 fatty acid and is also an excellent source of protein.

Bluefin is the best of the best. Bluefin comprises less than 1% of all tuna sold in the U.S., while Japan consumes more than 75% of all bluefin harvested worldwide. Although sushi includes many various tuna types such as yellow tail as well as big eye, excellent quality otoro is simply obtained from only the bluefin tuna. Akami Bluefin (the tender red meat) is also in a class of its own compared with say Yellowtail akami.


Wasabi. Wasabi radish is packed with antioxidants like isothiocyanates, the sharp, smelly-when-heated compounds that give cruciferous veggies like broccoli their anti-cancer punch.

Ginger. Ginger helps to boost the immune system as an effective antimicrobial and antiviral agent. It is also a good source of potassium, magnesium, copper, and manganese.

Rice. Rice is naturally low in sodium and cholesterol free and contains traces of fat and no saturated or trans fats.

White Rice. Like Brown Rice, white rice is naturally gluten free, so the most problematic part of many grains is already absent from rice. This makes it generally a safe choice for celiacs and those who are gluten intolerant. White rice is milled so the bran is removed. This is the process that makes the rice “white” instead of brown, but since it removes the bran, it removes almost all of the phytic acid. This makes the rice more digestible and cuts down on the grain based fibre. At Beni Shoga, we use sushi grade Japanese white rice. Brown Rice. There are ample amounts of fibre in brown rice, which is important for maintaining healthy digestion and regular bowel movements. Brown rice is also a great source of manganese, selenium, and magnesium.



A delicacy at Beni Shoga.

Hamachi Kama is the collar of the yellowtail fish (Hamachi). It is the most fatty and juicy part of the fish and there are two in each yellowtail (one per side). Usually it is grilled until the skin is crisp and the inside is just cooked through. The meat is tender sweet, full of rich flavour and succulent. Hamachi kama is also good for you, cooked with no added fat whatsoever — it tastes best simply grilled, with at most a sprinkling of salt and pepper and served when the skin is crisp and the flesh just cooked through. A wedge of lemon is the only accompaniment to bring the full flavour out.

At Beni Shoga, as there are only 2 collars from each Hamachi we buy for the Sushi Bar, it is not on the menu. However for lucky regular customers it is a treat when available and always worth enquiring if we have one or two available on the day you dine with us.