There is an array of tuna species used in Japanese cuisine. The five most prevalent are Bluefin (Southern, Pacific, and Atlantic), Bigeye, Yellowtail, Skipjack, and Albacore tuna. The entire fish ...

It is widely agreed that albacore tuna caught by pole is the best ... Tuna is often cooked ‘tataki’ style: the fish is seared very quickly on the outside and served completely raw in the ...