Black tuna (Thunnus thynnus), commonly known as the pomfret or black pomfret, the Chinese name for the northern bluefin tuna or the northern bluefin tuna, living in the western and eastern Atlantic Ocean as well as in the Mediterranean Sea and the Black Sea is characterized by the fins of darker greenish, dorsal to ventral silvery gray. The dorsal to ventral area is a silvery gray.

There are separate populations in South Africa, Estonia is not thought to be part of the species' range, and the species is farmed in Japan.

Black tuna belly meat is the best sashimi, called Toro in Japanese, the meat is fat, is the Japanese sashimi in the very best, the price naturally also because of the preference of the people who love this way, and then increased. The back of the tuna is made of Taiwanese pine board, and after dry frying, it has a soft texture like pine board beef; the chin is suitable for barbecue, and the head is used for stew or steaming the whole tuna, all of which are gourmet's favorites.

Yield is 2% of the catch of tuna, is the largest of the tuna, distribution of the northern hemisphere temperate waters, is a highly migratory species.

Taiwan is generally black tuna belly as the best food in the sashimi, the back tastes like high-grade beef, the chin is mostly eaten with grilled, the head is used to cook soup or steamed. The blood contains iron, the flesh is rich in EPA, DHA, nucleic acid and a variety of vitamins, blackened tuna is worth more than the folk fish roe.

Black tuna has been heavily fished and eaten by Japan and other countries, and its population has declined so much that it is on the verge of extinction and is likely to become extinct in the next few decades.

Types

There are two types of black tuna, one is the southern black tuna (commonly known as oil string) distributed in the southern hemisphere, the other is the northern fish tuna (commonly known as the black urn string), every year from April to June with the Kuroshio northward through the Orchid Island and the Green Island near the sea, this time is the coast of Taitung flying fish spawning season, the black tuna may be feeding on flying fish and change the depth of the speed of the swim, so the East Harbor tuna fishing boats in the 20 ~ 30 meters deep sea can be used to catch the tuna. The sea can be caught at a depth of 20~30 meters.

This is the mating season, black tuna's oil belly is very full, and meat, made of sashimi, melt in your mouth, can be the best delicacy, although the fishing period is only three months, Donggang black tuna production and output value, is the province's first, even the Japanese gourmets are all eager to rush to the island to grab fresh, because wait until July and August, tuna swam to Japan's waters, its oil belly is no longer fat and delicious! The first thing you need to do is to get your hands on the tuna and get it on the table.

Therefore, during the tuna season, Mr. Chiao specially selects the top quality black tuna and vacuum packs it in ultra-low temperature to preserve it, hoping that gourmets can enjoy it all year round.