Origin & Featured Advantages

• Japan (Pacific bluefin tuna): Core area – Okinawa, Hokkaido; advantage – premium sashimi-grade (Otoro/Chutoro), high fat content (20-25%), strict freshness control (K value ≤8%).

• Spain (Atlantic bluefin tuna): Core area – Mediterranean coast (Barcelona); advantage – large-size loins (30-50kg), advanced longline fishing, EU-compliant processing.

• USA (bigeye/yellowfin tuna): Core area – Hawaii, California; advantage – low mercury (≤0.3mg/kg), sustainable fishing (MSC-certified), targeting high-end restaurant markets.

• Ecuador (yellowfin tuna): Core area – Galápagos waters; advantage – fast growth (18-month market size), high meat yield (65%), cost-effective for canned/loin products.

• Indonesia (skipjack tuna): Core area – Maluku, Sulawesi; advantage – year-round supply, low price (USD 8-10/kg), 70% used for canned tuna (global top 1 skipjack exporter).

• Thailand (mixed tuna processing): Core area – Bangkok, Samut Sakhon; advantage – integrated processing (canned, seasoned tuna), Halal certification, supplying Middle East/ASEAN markets.

• Vietnam (yellowfin/skipjack tuna): Core area – Nha Trang, Da Nang; advantage – small-scale pole-and-line fishing (low bycatch), flexible order support (100-500kg batches), EU/US market access.

• China (skipjack/yellowfin tuna): Core area – Zhoushan, Xiamen; advantage – large-scale purse seine fleets, domestic processing clusters, cost-effective frozen whole fish (20-30kg) for Asian markets.

Processed Products

• Global common types: Frozen whole tuna (head-on/head-off), loins (Akami/Chutoro/Otoro), steaks, cubes; canned tuna (in oil/water); seasoned/smoked tuna.

• Country-specific products: Japan (tuna sashimi sets), Spain (bluefin loin vacuum packs), Thailand (Halal canned tuna), USA (pre-portioned tuna steaks), China (frozen tuna fillet, portion, steak, canned tuna), Vietnam (frozen tuna fillet, portion, steak, canned tuna).

• Distribution Range：

• Japan/USA: Bluefin (Japan – Pacific; USA – Atlantic/Pacific), bigeye (USA – Hawaii waters, 200-500m depth).

• Spain: Atlantic bluefin (Mediterranean Sea, 10-25°C waters).

• Ecuador/Indonesia/Vietnam: Yellowfin (Ecuador – Galápagos; Vietnam – South China Sea; Indonesia – tropical Indo-Pacific), skipjack (Indonesia – year-round warm waters).

• China/Thailand: Skipjack (China – Western Pacific; Thailand – Gulf of Thailand), yellowfin (China – distant-water in Indian Ocean).

• Common Names：（新增各国本地名）Japan: “Maguro” (bluefin); Spain: “Atún rojo” (bluefin); USA: “Ahi” (yellowfin); Ecuador: “Atún aleta amarilla” (yellowfin); Indonesia: “Ikan cakalang” (skipjack); Thailand: “ปลาแทนนา” (tuna); Vietnam: “Cá ngừ” (tuna); China: “金枪鱼” (tuna).

• Morphological Characteristics/Growth/Adaptability：（标注各国品种特色）

• Japan bluefin: Largest (max 680kg), slow growth (10-year maturity); Spain bluefin: 200-300kg, 8-year maturity.

• USA bigeye: 100-150kg, deep-water adaptability (500m); Ecuador yellowfin: 50-80kg, fast growth (18 months).

• Indonesia skipjack: Smallest (3-10kg), 1-year maturity; Vietnam skipjack: 4-12kg, tolerance to low salinity (South China Sea).

• China skipjack: 5-15kg, farmed trials (experimental in Fujian); Thailand processed tuna: Focus on uniformity (canned chunks).

• Japan: Tokyo/Yokohama processing hubs; sashimi-grade bluefin flow – 0-4°C chilling → manual filleting (Otoro/Chutoro/Akami separation) → -60°C ultra-low freezing → vacuum packaging (with freshness date).

• Spain: Valencia loin processing; Atlantic bluefin – gutting → bone removal → loin trimming (uniform 5cm thickness) → glazing (3% ice) → -50°C storage.

• Thailand: Samut Sakhon canned tuna cluster; process – imported frozen skipjack → thawing → cooking → deboning → canning (in oil/water) → sterilization (121°C, 30 mins) → labeling (Halal logo).

• China: Xiamen/Zhoushan processing; skipjack – whole fish cleaning → freezing (-35°C) → block cutting (10kg/block) → packaging (for hot pot/restaurants).

• Vietnam: Ho Chi Minh small-batch processing; yellowfin – manual peeling → cube cutting (1cm) → seasoned (soy sauce) → quick-freezing → small packs (500g) for ASEAN.

• Quality Control Standards：

• Japan: K value ≤8% (sashimi), mercury ≤0.4mg/kg; USA: FDA histamine test (≤50ppm); EU (Spain/Ecuador): Regulation 1881/2006 (lead ≤0.1mg/kg).

• China: GB 10136-2025 (frozen tuna); Vietnam: VietGAP (antibiotic-free); Thailand: Halal certification (no pork-derived additives).

• Japan: 70% domestic consumption, 30% exported to China (Hong Kong), South Korea (sashimi-grade bluefin).

• Spain: 60% to EU (Italy/France), 25% to USA, 15% to Middle East (bluefin loins).

• USA: 50% domestic (restaurants), 30% to Japan (bigeye), 20% to Canada.

• Ecuador: 40% to USA (canned yellowfin), 30% to EU, 20% to Latin America.

• Indonesia: 60% to Thailand (canned raw material), 20% to USA, 15% to China.

• Thailand: 50% to Middle East (Halal canned), 25% to ASEAN, 15% to Africa.

• Vietnam: 40% to EU (small-batch yellowfin), 30% to China, 20% to Japan.

• China: 60% domestic (hot pot/catering), 25% to Southeast Asia, 15% to Russia.

• Japan/Spain: Bluefin quota limits (ICCAT 2024: 32,000 tonnes global), high ultra-low temperature shipping costs (+30% vs regular frozen).

• USA/Ecuador: Anti-dumping duties (USA on Chinese tuna: 8-12%; EU on Ecuadorian canned: 5-7%).

• Indonesia/Vietnam: Logistics delays (Indonesia – port congestion; Vietnam – rainy season river transport).

• China/Thailand: Competition (China – from Indonesian skipjack; Thailand – from Indian Halal canned tuna).

Government Supervision:

International Certifications：

6. Nutritional Value

Nutritional value of tuna products from core countries (per 100g edible part, raw):

7. Sustainable Development and Social Impact

7.1 Sustainable Fishing Practices

7.2 Social Impact

8. Conclusion