Maguro

Maguro is the Japanese word for tuna. In culinary contexts it generally denotes tuna used for sushi and sashimi, with honmaguro (本マグロ) referring to bluefin tuna. In markets you may encounter Pacific bluefin (Thunnus orientalis), Atlantic bluefin (Thunnus thynnus), and other tunas sold as maguro. The flesh is typically deep red and prized for its flavor and texture.

In traditional Japanese cuisine, maguro is divided into cuts: akami, the lean red meat from the back and sides; chutoro, a medium-fat portion from the belly; and otoro, the fatty, highly prized belly meat. Otoro and chutoro fetch higher prices due to marbling and tenderness.

Common preparations include sashimi and nigiri, with maguro often served raw when fresh. It can also be lightly seared or tataki. Cooking is limited to preserve flavor; otherwise, it may become tough.

Nutritionally, tuna provides high-quality protein and omega-3 fatty acids. Mercury and other contaminants are considerations for regular consumption. Because bluefin tuna stocks have declined in parts of their range, sustainability and traceability are important; many markets offer labeled or certified sources.