- Sonofai reduces tuna fat assessment time from 60 seconds to 12 using ultrasound imaging
- Eliminates manual sawing processes, improving workplace safety and product hygiene
- Initial models priced at $207,000 with U.S. availability planned for late 2025
- Adapted medical ultrasound technology ensures zero radiation exposure risks
- Future updates will analyze freshness and texture across multiple fish species
Japan's $8.2 billion sushi industry faces mounting pressure to standardize tuna quality as global demand surges. Traditional assessment methods require skilled workers to saw through frozen fish tails – a time-consuming process with inherent safety risks. Fujitsu's Sonofai technology combines high-frequency ultrasound waves with machine learning algorithms to map fat distribution patterns in whole tuna carcasses within seconds.
The system's medical-grade sensors detect density variations between fatty toro sections and leaner meat, while proprietary AI filters out environmental interference. This approach mirrors techniques used to diagnose fatty liver disease in humans, adapted for industrial seafood applications. Early adopters like Kawasaki's Tsukiji Fish Market report 40% faster processing times since implementing prototype units last April.
Three critical industry insights emerge from this innovation: First, automated grading could reduce annual seafood waste by $120 million through precise portion control. Second, standardized fat metrics enable dynamic pricing models for international auctions. Third, the technology addresses Japan's aging workforce crisis by minimizing reliance on veteran fish cutters.
While initial costs exceed traditional methods, seafood processors anticipate 18-month ROI through reduced labor expenses and premium product categorization. Fujitsu plans regional partnerships with Norwegian salmon farms and Alaskan tuna fleets to refine cold-chain performance data. As sushi consumption grows 7% annually worldwide, this ultrasound solution positions itself as the new gold standard in aquatic food tech.
