Sushi
Sushi Ingredients - Sushi Fish - Albacore

Albacore (Binnaga  Maguro)

Thunnus alalunga

Also see: Albacore Sushi in Sushi Menu

Albacore is fished around the whole world, but it is rare in the Japanese fisheries. Only a very small amount is caught during June and July in the Shizuoka, Miyazaki, and Okinawa regions (in the Pacific currents), so most of them are imported from other countries. Although rare in Japan, it is not expensive, for the flesh isn’t favorable for sushi. Most sushi restaurants do not use albacore, but they are popular in the more casual style revolving sushi franchises. The albacore had a bad reputation among sushi chefs for its soft flesh, but that will change soon.

The Albacore is about 3 feet long, and roughly 55lbs at its largest stage, and considered a very small tuna. The pectoral fins (bin in Japanese fishery terminology) are uniquely long, and therefore named the binnaga maguro. (naga, meaning long), and nicknamed the dragonfly (tombo).

Albacore is widely used for canned tuna, and is also good prepared as a meuniere, or fried with bread crumbs.