Akamai Sakana(akamizakana)

Akami sakana refers to a group of fish species that are so named because of their red or dark red flesh. The term akami means “red meat” and zakana or sakana stands for “fish”. The best-known akami sakana include tuna species such as maguro and katsuo, both of which are prized for their deep red flesh.

In Japanese cuisine, akami sakana is particularly popular for its strong flavor and firmer texture. These fish are often used for sushi and sashimi, where they are served raw or lightly fried to emphasize their natural taste. The meat of akami sakana is rich in protein and omega-3 fatty acids, making it a healthy ingredient.

Historically, akami sakana became popular in the Edo period (1603-1868), when fish preservation and preparation techniques were refined. Especially in edomae sushi, the traditional type of sushi that originated in Tokyo, akami sakana plays a central role. Due to the growing popularity of sushi worldwide, the consumption of akami sakana has also spread internationally.