If you’re a fan of sushi or sashimi, you know that the quality of tuna can make or break your meal. Traditionally, determining the quality of tuna has been a manual process, involving cutting into the fish to assess its fatty marbling. But now, there’s an exciting development that could change all that.
Meet Sonofai, a cutting-edge device that uses ultrasound technology and artificial intelligence to evaluate the fattiness of tuna in a mere 12 seconds. Developed by Fujitsu and recently showcased in Kawasaki, Japan, this machine promises to revolutionize the seafood industry by making quality assessments faster and more efficient.
So, how does Sonofai work? It’s surprisingly simple yet sophisticated. A frozen tuna is placed on a conveyor belt, and ultrasound waves are sent through it. The machine’s sensors capture these waves, creating a diagram that visually shows the level of fattiness. As Hisashi Ishida, President of Sonofai, puts it, “Fatty fish tastes good, feels better on your tongue and is called ‘toro.’”
This innovative use of ultrasound technology is similar to how it’s used in medical imaging, like viewing a fetus during pregnancy. Unlike X-rays or CT scans, ultrasound doesn’t involve harmful radiation, making it a safer choice for both the fish and the operators.
While Sonofai isn’t yet available for everyday sushi chefs, it’s set to hit the market for fish-processing companies and fishing organizations. Priced at around 30 million yen (roughly $207,000), the machine will first launch in Japan, with plans for international expansion.
The introduction of Sonofai marks a big step forward for the seafood industry, providing a more efficient, sanitary, and accurate way to determine fish quality. Fujitsu’s Hideto Okada highlights that this technology is breaking new ground, much like the grading systems used for beef.
As global appreciation for sushi grows, tools like Sonofai are likely to become essential in ensuring consistent quality and meeting the rising demand. We can expect further developments, including enhancements that could assess freshness and other qualities of various fish types.
