鮪 (maguro) is the Japanese word for tuna, a popular fish known for its rich flavor and firm texture. It is commonly used in sushi and sashimi, making it a staple in Japanese cuisine. There are several species of tuna, with bluefin tuna being the most prized for its taste and high fat content. Tuna is not only enjoyed in Japan but is also widely consumed around the world. It is a source of high-quality protein and omega-3 fatty acids, which are beneficial for heart health. Sustainable fishing practices are important for maintaining tuna populations, as some species are threatened due to overfishing.