Kishu-Katsuura fresh tuna is wild-caught tuna landed at Katsuura Fishing Port in Nachikatsuura, Wakayama Prefecture. The port has long been known as one of Japan’s leading destinations for tuna fishing, particularly for tuna caught using the traditional longline fishing method. Thanks to its deep-rooted tuna-fishing culture, Nachikatsuura is widely known as a “town of tuna.”
One of the greatest attractions of Kishu-Katsuura fresh tuna is its careful handling from the moment it is caught until it reaches the market. Wild tuna caught in the waters off the Kii Peninsula are carefully processed one by one on board. Fish are subjected to procedures such as ikejime, a traditional Japanese method of quickly killing and preparing fish to preserve freshness, as well as bleeding. They are then kept at a low temperature in chilled seawater or ice-cold conditions while on the fishing vessel.
Years of experience, research, and careful work by local fishermen have helped establish a system that preserves the natural freshness and quality of the tuna until it reaches consumers.
A major feature of Kishu-Katsuura tuna is that it is distributed as fresh tuna that has never been frozen. Because it does not undergo freezing and thawing, the tuna retains its distinctive texture and natural flavor. It has a pleasantly firm yet tender, almost mochi-like texture and a moist mouthfeel that is difficult to experience with frozen tuna.
After being landed, the tuna is transported to the Katsuura Wholesale Fish Market, where experienced buyers carefully inspect each fish. Every tuna has different characteristics, including the amount of fat, texture, color, and freshness. For this reason, the expertise of skilled fish buyers, known as me-kiki, or professional fish connoisseurs, is essential.
High-quality tuna selected at the market is then delivered to restaurants, accommodations, and other establishments both in Nachikatsuura and in other parts of Japan.
Kishu-Katsuura fresh tuna is wild-caught using the longline fishing method. This traditional technique uses a long main fishing line with numerous branch lines, each equipped with bait and a hook. Tuna are caught individually rather than being captured in large numbers with a fishing net.
Because each fish can be handled separately, longline fishing makes it possible to reduce damage and stress to the fish during the catch. After being caught, the tuna are quickly processed and chilled, helping maintain their freshness and quality until they arrive at the port.
From fishing in the demanding waters of the open sea to landing, market inspection, and distribution, the production of Kishu-Katsuura tuna relies on the skills and experience of many people.
The delicious taste of Kishu-Katsuura tuna is not simply the result of catching a fish. It is the result of many careful steps taken to deliver that fish to the consumer in the best possible condition.
Katsuura Market receives several varieties of tuna, including bluefin tuna, bigeye tuna, yellowfin tuna, and albacore tuna. Each species has its own characteristics, allowing visitors to experience a wide range of flavors and textures depending on the season and type of tuna.
Bluefin tuna is one of the largest and most highly prized types of tuna. It is known for its rich umami flavor and generous marbling. Bluefin tuna caught in early spring is particularly valued and is considered one of the signature delicacies of Katsuura Market.
Bigeye tuna is characterized by its vivid red flesh and pleasantly sweet, rich flavor. It is especially popular with those who want to enjoy the full-bodied taste of tuna sashimi.
Yellowfin tuna has pale reddish flesh and a relatively light, refreshing flavor. Its clean taste makes it popular for sashimi as well as a wide variety of cooked dishes.
Albacore tuna landed at Katsuura is locally known as “Sakura Bincho.” Albacore is commonly used for processed foods such as canned tuna, but in Katsuura it is landed in exceptionally fresh condition and can also be enjoyed as sashimi or in tuna rice bowls.
Its beautiful pale-colored flesh and soft texture make it particularly appealing. During its peak season, the fish develops a pleasant amount of fat, creating the mochi-like texture and fresh flavor that are characteristic of locally landed fresh tuna.
There are many restaurants around Katsuura Fishing Port where visitors can enjoy fresh tuna. In addition to classic tuna sashimi and tuna rice bowls, local restaurants offer a variety of creative dishes, including grilled tuna steaks and tuna cutlets.
Sashimi is one of the best ways to experience the natural appeal of fresh tuna. Visitors can compare the rich umami of different cuts, the texture of different species, and the varying levels of fat.
Another attraction is the opportunity to enjoy different parts of the fish, including nakaochi, the flavorful meat found around the bones, as well as various trimmings and cuts. These dishes offer an authentic taste of a town where tuna is landed every day.
When visiting Nachikatsuura, travelers should also look for the fresh tuna auctions held at Katsuura Fishing Port. Recently landed tuna are lined up at the market while experienced buyers carefully examine their quality.
The sight of large tuna being handled and evaluated by professionals creates a lively atmosphere and offers a fascinating glimpse into the fishing culture of this coastal town. It is a scene that truly represents Nachikatsuura as a “town of tuna.”
The surrounding area is also home to many restaurants serving fresh local tuna, making it easy to combine a seafood experience with sightseeing and hot springs.
Nachikatsuura is an excellent destination to visit while exploring Kumano Nachi Taisha Grand Shrine, the Kumano Kodo pilgrimage routes, and Nanki-Katsuura Onsen. Enjoying freshly landed tuna in the very town where it was caught is one of the most memorable experiences the area has to offer.
Kishu-Katsuura fresh tuna is a regional delicacy made possible by the rich bounty of the surrounding ocean, the expertise of local fishermen and market professionals, and a deep commitment to freshness and quality.
Every stage of the process contributes to its distinctive taste, from the careful handling made possible by longline fishing to the quick processing and chilling of the fish on board, followed by professional inspection and selection at the market.
The wild fresh tuna landed at Katsuura Fishing Port can be enjoyed in many forms, from sashimi and tuna rice bowls to grilled and fried dishes. For travelers from overseas, tasting this exceptionally fresh tuna is not only an opportunity to enjoy delicious Japanese seafood but also a chance to experience the fishing culture of Nachikatsuura.
With its pleasantly firm texture, rich umami, and freshness that can only be experienced with never-frozen tuna, Kishu-Katsuura fresh tuna is a culinary highlight of Wakayama. When visiting Nachikatsuura, be sure to enjoy the local tuna and discover why this coastal town has earned its reputation as one of Japan’s great tuna destinations.