Bluefin tuna is a classic sushi topping. This fish is highly prized, with sizeable catches famously going for staggering prices in auctions. So high is the demand for bluefin that the three species of this variety of tuna are being overfished to dangerous levels. A recent survey put the numbers of these fishes at roughly half of their historical levels, which is favorable compared to earlier years, but still a poor testament to their future sustainability. This is why patrons of our Japanese restaurant in Seattle should be glad to learn of the new regulations being put into place to preserve the bluefin.
The Northern Committee of the Western and Central Pacific Fisheries Commission (WCPFC) recently made the decision to limit the harvest of juvenile tuna. The catch of bluefin that weigh less than 30 kilograms, having not yet reached a reproductive age, is to be cut in half. This could very well save the bluefin tuna populations, assuring that future generations of sushi fans will be able to enjoy quality seafood.