Shiro maguro, or white tuna, is a hit at American sushi bars. It’s mild-flavored, clean, and delicious.
But what are you really eating?
This post breaks down shiro maguro, its aliases, and its imposters. Learn what it tastes like, popular dishes, and how to prepare it, as well.
What is Shiro Maguro?
Shiro maguro refers to albacore tuna in Japanese. It’s a smaller species of tuna often served as sushi and sashimi. Shiro maguro means white tuna. Albacore sushi is much more popular in the US than in Japan.
Confusingly, a couple of other species of fish are sometimes labeled shiro maguro. More on that later.
This albacore sushi post is part of an informative sushi and sashimi guide. Check it out if you want to take your sushi game pro.
How to Say Shiro Maguro
(shē rō mah gū rō)
Albacore Tuna Sushi Flavor
Albacore sushi and sashimi have a fairly firm texture. But it’s also tender and easy to chew. It has a mild, savory flavor with a bit of sourness on the finish.
Yellowtail Vs Albacore Sushi
Yellowtail sushi and sashimi look very similar to albacore. They both have a pale pink color. And their flavors and textures are also similar. So it’s easy to see why the two are confused.
Yellowtail is often mistaken for a tuna, as well. This adds to the confusion. Yellowfin is a type of tuna. But yellowtail is a species of jack. They’re not related.
Super White Tuna: Oilfish & Escolar Sushi
Authentic shiro maguro is albacore tuna. This species is also called longfin tuna (Thunnus alalunga) because it has very long pectoral fins.
But there are two other related fish you may find labeled as shiro maguro or albacore. Oilfish and escolar are the two imposters. They are both snake mackerels with incredibly high oil content and super white flesh.
Mislabelling fish is wrong for a variety of reasons. And it’s rarely an honest mistake. Both escolar and oilfish can be toxic if eaten in large enough quantities. Japan and Italy banned them. Today, escolar and oilfish are marketed as super white tuna.
I’ve had plenty of escolar sashimi. In small doses, it’s likely safe to eat. Eat too much, and super white tuna will cause gastrointestinal issues.
Albacore Tuna Sushi
Shiro maguro sushi is very popular in the US. This tuna is more affordable than bluefin. It’s also much more sustainable than the other major tuna species.
Shiro Maguro Nigiri
Shiro maguro nigiri is my favorite way to enjoy this fish. It’s simply a raw slice of albacore on top of a small ball of sushi rice. Wasabi is smeared under the fish much of the time.
Albacore nigiri is also sometimes finished with a bit of ponzu sauce.
Albacore Sushi Roll
Shiro maguro is rarely used in rolls by itself. And no traditional rolls are using this fish that I know. However, albacore is common on top of Western-style uramaki. The rainbow roll is very popular in North America. And it often uses shiro maguro.
Shiro Maguro Sashimi
Albacore sashimi is simply a thin slice of raw tuna. Sashimi is great if you’re avoiding carbs, sugar, or sodium. And albacore sashimi also lets the delicate flavor of the fish shine.
Albacore Tuna Belly
Albacore is a relatively lean type of tuna. But a small portion of the lower belly does have more fat. This cut is sometimes called albacore toro or shiro maguro toro. It’s not toro in the traditional sense. But like toro, albacore tuna belly is softer, fattier, and almost melts in your mouth.
How to Make Albacore Sushi
Albacore sushi and sashimi are easy to make at home. You will need a sharp, sturdy knife, though.
If you’re breaking down a whole shiro maguro, it will need to have been frozen at sub-zero temperatures. Sushi-grade albacore loins are also available online. These are much easier to use.
I’m a big fan of Hiroyuki Terada’s Diaries of a Master Sushi Chef channel. And he has an excellent how-to video on breaking down tuna. Check it out below. The fish he’s using is a small bigeye, but the process is the same for albacore.
To make albacore nigiri at home, Sushi Chef Institute by Andy Matsuda crushes it. His excellent how-to video discusses various aspects of making nigiri sushi from shiro maguro.
Albacore Tuna Tataki
Albacore tuna is too delicate in flavor for some. That’s why it’s popular to sear this fish. Tataki can be made with a grill or pan. And some restaurants use a propane torch. Flame-searing is called aburi in Japanese. And it produces a caramelized umami and partially cooks the fish.
The tuna is often marinated ahead of time. And ponzu sauce is often drizzled over albacore tuna tataki.
There are many ways to make tuna tataki. Umami Dream made a super informative video on the subject, and his recipe looks delicious! Check it out below.
31 Days of Sushi
If you find this post useful or enjoyable, I suggest you check out some of the other content in my 31 Days of Sushi campaign.
Every day in August I’ll share a new piece of content. Topics are centered around nigiri and maki sushi. I include sashimi info, as well.
It’s like an omakase of sushi information!
What Do You Think About Albacore Sushi?
Have you tried it? I eat it all the time.
Also, are you concerned about the sustainability of tuna? Albacore is doing better than bluefin, bigeye, and yellowfin tuna.
Please share your thoughts by commenting below!