Wazzup Pilipinas!?
In the glittering world of seafood where flavor reigns supreme and freshness is king, two giants dominate the culinary seas: Tuna and Salmon. Though they differ in species, texture, origin, and lore, both have earned an iconic status not just for their taste but for the meticulous craft and science behind their processing. A glimpse at the educational panels displayed by Urner Barry—an authority in seafood market intelligence—reveals an intricate world where every cut, color, and curve matters.
TUNA: The Powerhouse of Precision
Tuna is not just a fish; it is an industry driven by excellence and exactitude. The poster begins with four of the most commercially prized species:
Yellowfin Tuna (Thunnus albacares)
Albacore Tuna (Thunnus alalunga)
Bigeye Tuna (Thunnus obesus)
Bluefin Tuna (Thunnus thynnus)
Each species is a marvel in itself, offering unique attributes in flavor, fat content, and texture. But the story doesn’t stop at identifying species—it dives deeper into grading, core sampling, and tail cutting techniques that define the quality and market value of each fish.
The Grading Scale: More Than Meets the Eye
Tuna is graded based on five key criteria:
Freshness/Initial Appearance – Inspectors analyze clarity, luster, and structural integrity.
Internal Color – Richness in hue often dictates flavor depth and fat quality.
Blood Line Coloration – A bright red line signifies freshness and good handling.
Texture – This determines usability for sashimi or steak cuts.
Fat Content – The prized factor for high-end markets, especially in sushi culture.
A spectrum shows how tuna samples are scored from #1 (premium) to #3 (standard), and further sub-classifications like #2+, denoting better than average grade #2 fish, provide even more refined distinctions.
Dissecting the Anatomy of Quality
A core sample extracted from the loin and a tail cut provide invaluable data. The steak’s texture, shown via horizontal striations, reveals muscle integrity, while the meat’s color determines desirability for sushi chefs and fine-dining establishments.
Every part of the tuna is mapped—dorsal, caudal, pectoral, and belly—all yielding unique types of cuts: akami (lean), chutoro (medium-fat), and otoro (high-fat belly), prized like marbled beef in elite circles.
SALMON: The Artistry of Trim and Cycle
On the adjacent poster lies the salmon—just as revered, equally complex.
Distinguished into Farmed and Wild Salmon, the guide delineates the two with scientific precision and culinary clarity. The Atlantic Salmon (Salmo salar), typically farmed, dominates the global market due to its consistent fat content and year-round availability. Meanwhile, Wild Pacific Salmon showcases five magnificent species:
Chinook (King) Salmon (Oncorhynchus tshawytscha)
Chum (Keta) Salmon (Oncorhynchus keta)
Coho (Silver) Salmon (Oncorhynchus kisutch)
Sockeye (Red) Salmon (Oncorhynchus nerka)
Pink (Humpback) Salmon (Oncorhynchus gorbuscha)
Each species presents distinct colors, textures, and seasonal availability, visually charted on a calendar matrix. This chart isn’t mere decoration—it’s the lifeblood of planning for chefs, importers, and retailers across the globe.
Trimming the Truth: Salmon Fillets Decoded
Salmon isn’t just filleted; it’s sculpted.
The poster outlines five degrees of trim:
Trim A – Backbones off, belly fin left on.
Trim B – Backbones off, belly fin partly off.
Trim C – Backbones off, collarbone off, belly fin partly off, pin bones out.
Trim D – Back fin off, collarbone off, pin bones out, tail trim, peritoneum removed.
Trim E – Full removal including skin off.
These variations aren’t just for show—they dictate price, shelf life, culinary application, and presentation on the finest dining tables.
The Life Behind the Filet
Both panels prominently feature cycle diagrams—one showing the farming stages of Atlantic Salmon (from hatchery to harvest), and the other detailing the life stages of Wild Salmon from egg to adult. These aren’t trivial graphics—they represent the sustainability challenges, ecosystem interdependencies, and the human intervention necessary to maintain global demand without collapsing natural stocks.
Why This Matters
To the untrained eye, a fillet is just a fillet. But to the experts, these cuts are history, biology, economics, and culture converging in a singular bite. The texture of tuna isn’t just muscle—it’s a story of migratory patterns, sea temperatures, and preservation science. The blush of salmon isn’t mere color—it reflects species, age, diet, and ecological health.
For culinary enthusiasts, restaurateurs, and consumers alike, understanding these posters is an awakening. It allows us to appreciate not just the flavors of our food, but the meticulous art and rigorous science behind every portion.
So next time you savor a seared tuna loin or a buttery slice of salmon sashimi, remember: it’s not just seafood—it’s the culmination of generations of craftsmanship, biological wonders, and the relentless pursuit of quality from ocean to plate.
Wazzup Pilipinas celebrates this visual education not only as a resource but as a tribute to the industries, fishermen, scientists, and chefs who elevate the standards of seafood excellence. Let’s consume with appreciation and awareness—for the story behind every fish is as deep and rich as the seas they came from.
Ross is known as the Pambansang Blogger ng Pilipinas - An Information and Communication Technology (ICT) Professional by profession and a Social Media Evangelist by heart.
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