Food - Drink
Why People In The US Used To Avoid Eating Bluefin Tuna
According to Smithsonian Magazine, bluefin tuna was considered a sports fish that was caught for fun, ground up for cat food, and traditionally considered a bloody-flesh fish not desired for consumption. However, the culinary palate would soon change and make the future of bluefin tuna a delicacy.
Smithsonian Magazine explained that before the 1970s, the palate for Japanese cuisine was geared heavily toward white fish and lighter fare. When the Japanese palate started to change to introduce dishes like beef wagyu, it affected the country's overall dietary preferences.
It was then that the inclination to fattier types of protein started to rise, and the appeal for bluefin tuna emerged. The Japanese also discovered a way to make this traditionally smelly fish appetizing by storing them underground and serving it alongside soy sauce for a melt-in-your-mouth delicacy.