Reasons Why Tuna from Naha is so Delicious.

The natural fresh tuna from Naha is delicious because its level of freshness is so different from the rest!

Tuna is caught in the coastal waters of Okinawa and unloaded straight from the sea without the need to freeze them. Hence, there is no danger of losing any nutrients, which tends to happen when defrosting frozen tuna. In addition, with tuna (particularly its red flesh), leaving the flesh to mature for an appropriate period of time draws out its delicious flavors even more. Okinawan tuna is kept on fishing boats for a suitable amount of time before unloading it to the port in order to enhance its flavor further and distribute it at its absolute best.

6th Anniversary of the Designation of Tuna as Naha’s Official Fish!

In 2010, tuna was designated as the city's official fish, boasting the largest catches within the prefecture.

The coastal waters of Okinawa feature great fishing grounds, making the prefecture a prominent production area of fresh tuna across the whole of Japan. In addition, approximately half of the tuna caught in the prefecture comes from Naha, so the city is most definitely a treasure trove of marine resources. Each variety of tuna, from the pacific bluefin tuna, yellowfin tuna, bigeye tuna, to the albacore has its own optimal seasons, allowing us to enjoy seasonal tuna throughout the whole year.

Albacore tuna

A small-sized variety of tuna, measuring approximately one meter in length. The flesh is light pink colored with a mild taste; however, the tuna caught at high latitudes have a good amount of fat that gives it great flavor. Due to its long fins, it can sometimes be called "tombo (dragonfly)" in Japanese.

Yellowfin tuna

Approximately two meters in length. As the tuna grows, its fins acquire a golden color, giving this fish its common name. Its slightly translucent and beautiful light pink colored flesh has a very unique texture with very little fat, giving it a refreshing taste that is not too strong.

Bigeye tuna

Approximately two meters in length. Its name comes from its extremely large and bright eyes. Compared to the pacific bluefin tuna, its flesh has less fat and a milder taste; however, some sections can also provide delicious, thick and fatty pink meat.

Bluefin tuna

Tuna of the highest quality, measuring approximately three meters in length. The pacific bluefin tuna swims around cold sea waters, bulking its body with large amounts of fat, so it has excellent fat content. It provides both shiny red meat and highly fatty pink flesh with deep, strong flavors.

那覇で水揚げされる主なマグロ

There are four main types of tuna to be landing at Naha.
The season of each tuna is out of alignment.

So you can eat fresh tuna throughout the year.
Each tuna has a characteristic in taste and texture.

You can also enjoy how to eat sashimi and sushi.

season calendar