Island of Bluefin: Discover Japan’s Ultimate Ocean Treasure Secret

Island of Bluefin: Discover Japan’s Ultimate Ocean Treasure Secret

The Goto Islands’ Shinkamigoto Town, surrounded by crystal-clear seas Quietly gaining attention as one of Japan’s premier “tuna sanctuaries” This time, we focus closely on tuna farming techniques cultivated over many years Amid the complex tidal currents created by the rias coastline Bluefin tuna raised stress-free in these clear waters Muscular, rich in fat, with a deep, full-bodied flavor One bite reveals a burst of richness and a melt-in-your-mouth texture Please stay with us to the end to experience its allure Wakamatsugo, Shinkamigoto Town 6 a.m. — The pleasant morning sun embraces the harbor Today, we’ve joined the fishing boat of Hashiguchi Fisheries We’re heading now to the bluefin tuna farming cages A large load of mackerel, feed for the farmed tuna, is on board Using this crane, the catch is lifted from the cages And we’re off Shinkamigoto Town consists of seven inhabited islands and sixty uninhabited ones Surrounded by clear waters and beautiful mountains The stage for tuna farming is Wakamatsu Seto, with its pristine waters Clear seawater flows in from the open ocean, making it known as one of the most beautiful, transparent marine areas Kamigoto is truly “a sea where tuna thrive” The fish cages are coming into view Here, the bluefin tuna are fed Mackerel are dropped into the cages A swarm of bluefin tuna rush eagerly toward the feed With clear visibility and good water flow,
the tuna to swim actively, growing healthy and firm Seeing it up close is truly overwhelming Feeding is complete Heading to the next cage Bluefin tuna swimming energetically A diver leaps into the cage The bluefin tuna are stunned with an electric shock, then captured and lifted out One after another, they are hauled up Each bluefin tuna weighs 70–80 kg, with the largest exceeding 100 kg In winter, they grow even larger The hauled tuna are immediately processed and cooled on the spot Grown in fast currents and ideal temperatures,
Kamigoto’s bluefin tuna are known for their firm flesh and high-quality fat The hauling is complete Moving on to the next cage Rain begins to fall Offloading to land is about to begin A heavy downpour The crane hauls them up all at once Here, detailed processing is done and the weight is measured It’s an overwhelming scene, rarely witnessed The rain has begun to ease The work proceeds briskly After weighing, they are immediately cooled again Fresh tuna that has never been frozen Freshness is its greatest feature Fresh bluefin tuna, less than an hour since being hauled in They will be delivered straight to the Nagasaki market Kamity Value, a supermarket in Shinkamigoto Town We’ve arrived at the fresh fish section At 9 a.m., preparations are underway for opening Bluefin tuna, just delivered Today, a tuna filleting show will be held with this fish Weighing about 75 kg, its skin is beautifully glossy The filleting show has begun “74 kilos! Today’s tuna is 74 kilos!” ”This is hon-maguro—bluefin tuna” “We’re going to start filleting this tuna now!” “If you want the collar or the head, please let us know early!” Filleting it with just one gyuto knife First, he cut off the collar, the part between the head and the body This part is rich in fat, with top-quality meat—absolutely delicious “Anyone want this?” “This part is called the kama-toro!” “It’s the best part for sashimi” “It’s also fantastic grilled with salt or simmered” A sharp cut—such quick work “Alright! Now for the other side” Separating the head now “Head’s off!” “There’s a part here called the head meat” “Even from such a large fish, only a small amount can be taken” Now removing the tail section “This is the tuna’s tail, the very end” “This is also excellent grilled with salt or simmered” “Next, I’ll cut down from the back” Swift, precise knife work Skillfully filleting with a light touch “This is from the back” “Lean meat and medium-fatty tuna (chutoro)” “This part is what everyone knows as the naka-ochi” “It’s scraped out with a spoon or shell before eating” “It’s refreshing—naka-ochi is also delicious” You can hear the crisp snap as the tuna bones are cut “Alright, now for the belly” “This is the cross section—the cross section of the tuna” “The area near the center is lean meat, with chutoro around the edges” “This part is the otoro” “Otoro stores a lot of fat to protect the internal organs” “Yes! This is the otoro” “Even from such a large fish, only this much can be taken from one side” “It’s loaded with fat—an incredibly tasty part” In no time, most of the filleting is done “Naka-ochi” Rich, tender texture—it looks delicious “Kama (collar)” “Head meat” Separating the remaining parts Such incredible knife skills—you could watch forever Kamigoto’s bluefin tuna was chosen as the very first in
Nagasaki Prefecture’s promotion project It enjoys wide popularity, from locals to visiting tourists Most of Kamigoto’s tuna are farmed around a place called Wakamatsu Island Its ocean currents make it an ideal location for tuna farming Cutting apart the head At Kamity Value, tuna filleting shows are held
on the second and fourth Saturdays of each month During the shows, you can buy fresh tuna at special prices This was being sold for only 1,800 yen The marbling on the otoro is astonishing The filleted bluefin tuna is immediately placed on display Otoro Chutoro Lean meat Such a luxurious sashimi It’s quickly placed in the display case This premium sushi set is just 1,500 yen—amazing! We’ve arrived at Men’s Hamasaki in Shinkamigoto Town In Shinkamigoto Town, the ‘Fresh Tuna Fair’—
where you can enjoy farmed tuna without ever being frozen—
is held several times a year Tuna rice bowl “I’ve never seen such a beautiful tuna bowl before” Of course, the taste is exquisite—beyond words Yoridokoro Mitsu, a popular local izakaya The interior walls are covered with autographs from celebrities I’ll have it at the counter First, an assorted sashimi platter “It’s perfect” This isn’t part of the Fresh Tuna Fair menu but was prepared specially for us A melt-in-your-mouth flavor that fills you with joy This is grilled tuna tail A rare dish you won’t often find The flesh is firm and full of umami Served with grated daikon, lemon, and soy sauce “This is irresistible! A taste filled with happiness” For more details on Kamigoto’s farmed bluefin tuna, visit the Shinkamigoto Tourism and Products Association website linked in the video description

Shinkamigoto Town, Nagasaki Prefecture — a remote island paradise in the Goto Islands, known as one of Japan’s “sanctuaries” for bluefin tuna.
In this JKT documentary, we go behind the scenes with the fishermen who raise these ocean treasures.

The fast currents of the rias coastline, crystal-clear seawater, and decades of farming expertise combine to produce muscular, richly marbled bluefin tuna of unmatched beauty.

From feeding in offshore cages, to the dramatic hauling, rapid processing at the port, and the excitement of the filleting show—
experience the life and dedication of the men who live by the sea.

📍 Location: Shinkamigoto Town, Nagasaki, Japan
🎣 Special Thanks: Hashiguchi Fisheries / Kamity Value / Men’s Hamasaki / Yoridokoro Mitsuru
🌊 Tourism Info: https://shinkamigoto.nagasaki-tabinet.com/

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透き通る海に囲まれた長崎県・新上五島町。
ここは、日本有数の「クロマグロの聖地」として知られる離島です。
今回JKTは、養殖クロマグロを育てる漁師たちの仕事に密着しました。

リアス式海岸が生み出す複雑な潮流、透明度の高い海水、そして長年培われた養殖技術——。
その全てが、筋肉質で脂のりが良く、まるで宝石のように美しいクロマグロを育て上げます。

漁船での餌やり、迫力の引き揚げ、港での迅速な処理、そして市場や解体ショーまで——。
海に生きる男たちの姿を、ぜひ最後までご覧ください。

📍 撮影地：長崎県 新上五島町
🎣 取材協力：橋口水産 / カミティバリュー / 麺’s はまさき / 寄り処 満
🌊 観光情報：新上五島町観光物産協会
公式ホームページ：https://shinkamigoto.nagasaki-tabinet.com/

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