Tuna sushi is served on a conveyor belt at the “Kura Sushi” chain in Tokyo, Japan, March 13, 2023. The Japanese conveyor belt sushi chain said on Monday that they started using an artificial intelligence camera system early this month to catch unhygienic pranks after a video of a man licking a soy sauce bottle filmed at one of their restaurants in central Japan went viral online. REUTERS/Kim Kyung-Hoon 

Athletics - European Athletics Indoor Championships - Atakoy Arena, Istanbul, Turkey - March 2, 2023 Germany's Konstanze Klosterhalfen, Finland's Camilla Richardsson and Turkey's Emine Hatun Tuna Mechaal in action during the women's 3000m heat 1 REUTERS/Umit Bektas 

U.S. Vice President Kamala Harris watches as fishermen carry buckets of tuna at Tagburos village, a fishing community, in Puerto Princesa, Palawan, Philippines, November 22, 2022. REUTERS/Eloisa Lopez 

A person looks at a giant sculpture depicting the funerary mask of the pharaoh Tutankhamun, titled "A Meal Fit for a King" and created by Microdesk, Inc. made out of 8,300 cans of tuna which will be donated to local food banks as part of the Canstruction exhibition in Manhattan, New York City, U.S., November 11, 2022. REUTERS/Andrew Kelly 

Chinese flagged fishing boats unload tuna at Princess Wharf in Suva, Fiji July 16, 2022. REUTERS/Kirsty Needham 

Fishing boats unload tuna at Princess Wharf in Suva, Fiji July 16, 2022. REUTERS/Kirsty Needham 

The head of a katsuo (skipjack tuna) is kept in a plastic bag after being dissected for research by Yoshihiro Hayashi, in Susaki, Kochi Prefecture, Japan, May 17, 2022. Hayasi, 49, is a researcher at Kochi Prefecture's fisheries lab. REUTERS/Kim Kyung-Hoon SEARCH "KYUNG-HOON JAPAN SUSHI" FOR THIS STORY. SEARCH "WIDER IMAGE" FOR ALL STORIES TPX IMAGES OF THE DAY 

A worker carries baskets containing boiled fillets of katsuo (skipjack tuna) to make katsuobushi, at the Takeuchi Ltd katsuobushi factory in Usa Town, Tosa, Kochi Prefecture, Japan, May 16, 2022. Katsuobushi (smoke-dried katsuo) is essential to Japanese cuisine, but the number of its manufacturers in Kochi has plunged in forty years from dozens to only a few. "I'm really unsure if we can continue this," said managing director Taichi Takeuchi, 36. REUTERS/Kim Kyung-Hoon SEARCH "KYUNG-HOON JAPAN SUSHI" FOR THIS STORY. SEARCH "WIDER IMAGE" FOR ALL STORIES 

A group of workers make fillets of katsuo (skipjack tuna) for katsuobushi, at the Takeuchi Ltd katsuobushi factory in Usa Town, Tosa, Kochi Prefecture, Japan, May 16, 2022. Katsuobushi (smoke-dried katsuo) is essential to Japanese cuisine, but the number of its manufacturers in Kochi has plunged in forty years from dozens to only a few. "I'm really unsure if we can continue this," said managing director Taichi Takeuchi, 36. REUTERS/Kim Kyung-Hoon SEARCH "KYUNG-HOON JAPAN SUSHI" FOR THIS STORY. SEARCH "WIDER IMAGE" FOR ALL STORIES 

Crew members on the Nakajomaru katsuo (skipjack tuna) fishing boat catch katsuo using traditional ipponzuri (single pole fishing method), in Tosa Bay, Kochi Prefecture, Japan, May 15, 2022. Locals and experts say fatty katsuo indicates climate change and a risk for the fish numbers already under threat due to growing demand and overfishing. It "must have something to do with the water temperature," captain Takeo Nakajo, 70, said. "I have a sense of urgency thinking what if katsuo doesn't come to the bay some day." REUTERS/Kim Kyung-Hoon/File Photo TPX IMAGES OF THE DAY SEARCH "GLOBAL POY" FOR THIS STORY. SEARCH "REUTERS POY" FOR ALL BEST OF 2022 PACKAGES. 

Kousuke Masaoka, 37, crew member on the Nakajomaru fishing boat, catches a katsuo (skipjack tuna) using traditional ipponzuri (single pole fishing method), in Tosa Bay, Kochi Prefecture, Japan, May 15, 2022. Locals and experts say fatty katsuo indicates climate change and a risk for the fish numbers already under threat due to growing demand and overfishing. It "must have something to do with the water temperature," captain Takeo Nakajo, 70, said. "I have a sense of urgency thinking what if katsuo doesn't come to the bay some day." REUTERS/Kim Kyung-Hoon SEARCH "KYUNG-HOON JAPAN SUSHI" FOR THIS STORY. SEARCH "WIDER IMAGE" FOR ALL STORIES 

Takahiro Tanaka, 61, who runs a century-old fishmonger, cooks seared katsuo (skipjack tuna), in Nakatosa Town, Kochi Prefecture, Japan, May 14, 2022. Tanaka calls himself a “sommelier” of katsuo. "We can distinguish different tastes of katsuo, just like ordinary French farmers may savour subtleties of wine ... this place might be one of Japan's last communities where katsuo is part of the daily culture," he said. REUTERS/Kim Kyung-Hoon SEARCH "KYUNG-HOON JAPAN SUSHI" FOR THIS STORY. SEARCH "WIDER IMAGE" FOR ALL STORIES 

Takahiro Tanaka, 61, who runs a century-old fishmonger, prepares to sear katsuo (skipjack tuna), in Nakatosa Town, Kochi Prefecture, Japan, May 14, 2022. Tanaka calls himself a "sommelier" of katsuo. "We can distinguish different tastes of katsuo, just like ordinary French farmers may savour subtleties of wine ... this place might be one of Japan's last communities where katsuo is part of the daily culture," he said. REUTERS/Kim Kyung-Hoon SEARCH "KYUNG-HOON JAPAN SUSHI" FOR THIS STORY. SEARCH "WIDER IMAGE" FOR ALL STORIES 

Crew members of a fishing boat catch katsuo (skipjack tuna) using traditional ipponzuri (single pole fishing method), in Tosa Bay, Kochi Prefecture, Japan, May 15, 2022. REUTERS/Kim Kyung-Hoon SEARCH "KYUNG-HOON JAPAN SUSHI" FOR THIS STORY. SEARCH "WIDER IMAGE" FOR ALL STORIES 

Takeo Nakajo, 70, captain of the Nakajomaru katsuo (skipjack tuna) fishing boat, eats breakfast with his crew before work, in Tosa Bay, Kochi Prefecture, Japan, May 15, 2022. Locals and experts say fatty katsuo indicates climate change and a risk for the fish numbers already under threat due to growing demand and overfishing. It "must have something to do with the water temperature," Nakajo said. "I have a sense of urgency thinking what if katsuo doesn't come to the bay some day." REUTERS/Kim Kyung-Hoon SEARCH "KYUNG-HOON JAPAN SUSHI" FOR THIS STORY. SEARCH "WIDER IMAGE" FOR ALL STORIES 

A man sears fillets of katsuo (skipjack tuna) during the katsuo matsuri festival in Nakatosa Town, Kochi Prefecture, Japan, May 14, 2022. REUTERS/Kim Kyung-Hoon SEARCH "KYUNG-HOON JAPAN SUSHI" FOR THIS STORY. SEARCH "WIDER IMAGE" FOR ALL STORIES 

A participant in the katsuo matsuri festival eats a piece of katsuo no tataki (seared raw skipjack tuna), in Nakatosa Town, Kochi Prefecture, Japan, May 14, 2022. REUTERS/Kim Kyung-Hoon SEARCH "KYUNG-HOON JAPAN SUSHI" FOR THIS STORY. SEARCH "WIDER IMAGE" FOR ALL STORIES 

Crew members on the Nakajomaru katsuo (skipjack tuna) fishing boat catch katsuo using traditional ipponzuri (single pole fishing method), in Tosa Bay, Kochi Prefecture, Japan, May 15, 2022. Locals and experts say fatty katsuo indicates climate change and a risk for the fish numbers already under threat due to growing demand and overfishing. It "must have something to do with the water temperature," captain Takeo Nakajo, 70, said. "I have a sense of urgency thinking what if katsuo doesn't come to the bay some day." REUTERS/Kim Kyung-Hoon SEARCH "KYUNG-HOON JAPAN SUSHI" FOR THIS STORY. SEARCH "WIDER IMAGE" FOR ALL STORIES TPX IMAGES OF THE DAY 

Mieko Nakajo, 70, sears a fillet of katsuo (skipjack tuna) as she prepares dinner for her husband Takeo Nakajo, 70, at their home near Kure Port, in Nakatosa Town, Kochi Prefecture, Japan, May 14, 2022. Mikeo's husband, Takeo, is the captain of the Nakajomaru katsuo fishing boat. REUTERS/Kim Kyung-Hoon SEARCH "KYUNG-HOON JAPAN SUSHI" FOR THIS STORY. SEARCH "WIDER IMAGE" FOR ALL STORIES 

A fishing boat sails away in search of a katsuo (skipjack tuna) fish school, in Tosa Bay, Kochi Prefecture, Japan, May 15, 2022. REUTERS/Kim Kyung-Hoon SEARCH "KYUNG-HOON JAPAN SUSHI" FOR THIS STORY. SEARCH "WIDER IMAGE" FOR ALL STORIES 

A buoy, used to stabilize the fish catch, is seen through a window on the Nakajomaru fishing boat while searching for a katsuo (skipjack tuna) fish school, in Kochi Bay, Kochi Prefecture, Japan, May 15, 2022. The buoy is one of the artificial structures in Kochi Prefecture and has been used to stabilize catch since the 1980s. REUTERS/Kim Kyung-Hoon SEARCH "KYUNG-HOON JAPAN SUSHI" FOR THIS STORY. SEARCH "WIDER IMAGE" FOR ALL STORIES 

Takeo Nakajo, 70, captain of the Nakajomaru fishing boat, uses a radio while searching for a katsuo (skipjack tuna) fish school in Tosa Bay, Kochi Prefecture, Japan, May 15, 2022. Locals and experts say fatty katsuo indicates climate change and a risk for the fish numbers already under threat due to growing demand and overfishing. It "must have something to do with the water temperature," Nakajo said. "I have a sense of urgency thinking what if katsuo doesn't come to the bay some day." REUTERS/Kim Kyung-Hoon SEARCH "KYUNG-HOON JAPAN SUSHI" FOR THIS STORY. SEARCH "WIDER IMAGE" FOR ALL STORIES 

Noriaki Ito, 57, head chef of restaurant Tsukasa, puts wasabi next to sashimi slices of raw katsuo (skipjack tuna) in his kitchen in Kochi, Kochi Prefecture, Japan, May 13, 2022. REUTERS/Kim Kyung-Hoon 

A worker pours water on boxes filled with katsuo (skipjack tuna), before a wholesale auction at Kure Port, in Nakatosa Town, Kochi Prefecture, Japan, May 14, 2022. REUTERS/Kim Kyung-Hoon SEARCH "KYUNG-HOON JAPAN SUSHI" FOR THIS STORY. SEARCH "WIDER IMAGE" FOR ALL STORIES 

Katsuo (skipjack tuna) are kept in ice during a wholesale auction at Kure Port, in Nakatosa Town, Kochi Prefecture, Japan, May 14, 2022. REUTERS/Kim Kyung-Hoon SEARCH "KYUNG-HOON JAPAN SUSHI" FOR THIS STORY. SEARCH "WIDER IMAGE" FOR ALL STORIES. TPX IMAGES OF THE DAY 

Workers prepare katsuo (skipjack tuna) before a wholesale auction at Kure Port, in Nakatosa Town, Kochi Prefecture, Japan, May 14, 2022. REUTERS/Kim Kyung-Hoon SEARCH "KYUNG-HOON JAPAN SUSHI" FOR THIS STORY. SEARCH "WIDER IMAGE" FOR ALL STORIES 

A member of the fish market staff checks the boxes of katsuo (shipjack tuna) before a wholesale auction at Kure Port, in Nakatosa Town, Kochi Prefecture, Japan, May 14, 2022. REUTERS/Kim Kyung-Hoon SEARCH "KYUNG-HOON JAPAN SUSHI" FOR THIS STORY. SEARCH "WIDER IMAGE" FOR ALL STORIES 

Noriaki Ito, 57, head chef of 106 year-old restaurant Tsukasa, puts wasabi on a piece of raw katsuo (skipjack tuna), in Kochi, Kochi Prefecture, Japan, May 13, 2022. Ito affirms it is getting more common for this unusual fat to show in fish during spring. "Never seen such fatty katsuo during this season of the year," he said. REUTERS/Kim Kyung-Hoon SEARCH "KYUNG-HOON JAPAN SUSHI" FOR THIS STORY. SEARCH "WIDER IMAGE" FOR ALL STORIES TPX IMAGES OF THE DAY 

A worker takes a break from carrying katsuo (shipjack tuna) in boxes, before a wholesale auction at Kure Port, in Nakatosa Town, Kochi Prefecture, Japan, May 14, 2022. REUTERS/Kim Kyung-Hoon SEARCH "KYUNG-HOON JAPAN SUSHI" FOR THIS STORY. SEARCH "WIDER IMAGE" FOR ALL STORIES 

A plate of sushi with katsuo (skipjack tuna), made by Noriaki Ito, 57, head chef of 106 year-old restaurant Tsukasa, is displayed on a table Kochi Prefecture, Japan, May 13, 2022. Ito affirms it is getting more common for this unusual fat to show in fish during spring. "Never seen such fatty katsuo during this season of the year," he said. REUTERS/Kim Kyung-Hoon SEARCH "KYUNG-HOON JAPAN SUSHI" FOR THIS STORY. SEARCH "WIDER IMAGE" FOR ALL STORIES 

Noriaki Ito, 57, head chef of 106 year-old restaurant Tsukasa, compares two pieces of different katsuo (skipjack tuna) with unusually abundant pink fat, in Kochi, Kochi Prefecture, Japan, May 13, 2022. Ito affirms it is getting more common for this unusual fat to show in fish during spring. "Never seen such fatty katsuo during this season of the year," he said. REUTERS/Kim Kyung-Hoon SEARCH "KYUNG-HOON JAPAN SUSHI" FOR THIS STORY. SEARCH "WIDER IMAGE" FOR ALL STORIES 

Noriaki Ito, 57, head chef of 106 year-old restaurant Tsukasa, prepares to cut raw katsuo (skipjack tuna), in Kochi, Kochi Prefecture, Japan, May 13, 2022. Ito affirms it is getting more common for this unusual fat to show in fish during spring. "Never seen such fatty katsuo during this season of the year," he said. REUTERS/Kim Kyung-Hoon SEARCH "KYUNG-HOON JAPAN SUSHI" FOR THIS STORY. SEARCH "WIDER IMAGE" FOR ALL STORIES 

A worker uses firewood in a furnace to smoke the boiled fillets of katsuo (skipjack tuna), at the Takeuchi Ltd katsuobushi factory in Usa Town, Tosa, Kochi Prefecture, Japan, May 12, 2022. Katsuobushi (smoke-dried katsuo) is essential to Japanese cuisine, but the number of its manufacturers in Kochi has plunged in forty years from dozens to only a few. "I'm really unsure if we can continue this," said managing director Taichi Takeuchi, 36. REUTERS/Kim Kyung-Hoon SEARCH "KYUNG-HOON JAPAN SUSHI" FOR THIS STORY. SEARCH "WIDER IMAGE" FOR ALL STORIES 

A man works as he unloads tuna fish from an ice freezer of a fishing trawler at the Negombo's "Lellama" fishery harbour, as fishermen and their families struggle due to a lack of diesel and a price hike over the last few months amid the country's economic crisis, in Negombo, Sri Lanka, April 16, 2022. Picture taken April 16, 2022. REUTERS/Navesh Chitrakar 

Tuna fish are kept on the floor after being unloaded from a fishing trawler at the Negombo's "Lellama" fishery harbour, as fishermen and their families struggle due to a lack of diesel and a price hike over the last few months amid the country's economic crisis, in Negombo, Sri Lanka, April 16, 2022. Picture taken April 16, 2022. REUTERS/Navesh Chitrakar 

A man works to level the ice while loading tuna fish into the delivery vehicle at the Negombo's "Lellama" fishery harbour, as fishermen and their families struggle due to a lack of diesel and a price hike over the last few months amid the country's economic crisis, in Negombo, Sri Lanka, April 16, 2022. Picture taken April 16, 2022. REUTERS/Navesh Chitrakar 

A man loads tuna fish into a delivery van at the Negombo's "Lellama" fishery harbour, as fishermen and their families struggle due to a lack of diesel and a price hike over the last few months amid the country's economic crisis, in Negombo, Sri Lanka, April 16, 2022. Picture taken April 16, 2022. REUTERS/Navesh Chitrakar 

A 211-kilogram bluefin tuna that was auctioned for about 16.9 million Japanese yen or around 145,290 dollars and bought jointly by Michelin-starred sushi restaurant operator Onodera Group and wholesaler Yamayuk is cut at a sushi restaurant after the first tuna auction of the New Year in Tokyo, Japan January 5, 2022. REUTERS/Issei Kato 

Certifications are put on the body of a 211-kilogram bluefin tuna that was auctioned for about 16.9 million Japanese yen or around 145,290 dollars and bought jointly by Michelin-starred sushi restaurant operator Onodera Group and wholesaler Yamayuk is cut at a sushi restaurant after the first tuna auction of the New Year in Tokyo, Japan January 5, 2022. REUTERS/Issei Kato 

A 211-kilogram bluefin tuna that was auctioned for about 16.9 million Japanese yen or around 145,290 dollars and bought jointly by Michelin-starred sushi restaurant operator Onodera Group and wholesaler Yamayuk is cut at a sushi restaurant after the first tuna auction of the New Year in Tokyo, Japan January 5, 2022. REUTERS/Issei Kato 

A 211-kilogram bluefin tuna that was auctioned for about 16.9 million Japanese yen or around 145,290 dollars and bought jointly by Michelin-starred sushi restaurant operator Onodera Group and wholesaler Yamayuk is surrounded by media as it arrived at a sushi restaurant after the first tuna auction of the New Year in Tokyo, Japan January 5, 2022. REUTERS/Issei Kato 

A fillet of 211-kilogram bluefin tuna that was auctioned for about 16.9 million Japanese yen or around 145,290 dollars and bought jointly by Michelin-starred sushi restaurant operator Onodera Group and wholesaler Yamayuk is seen at a sushi restaurant after the first tuna auction of the New Year in Tokyo, Japan January 5, 2022. REUTERS/Issei Kato 

The head of 211-kilogram bluefin tuna that was auctioned for about 16.9 million Japanese yen or around 145,290 dollars and bought jointly by Michelin-starred sushi restaurant operator Onodera Group and wholesaler Yamayuk is carried is displayed at a sushi restaurant after the first tuna auction of the New Year in Tokyo, Japan January 5, 2022. REUTERS/Issei Kato 

The head of 211-kilogram bluefin tuna that was auctioned for about 16.9 million Japanese yen or around 145,290 dollars and bought jointly by Michelin-starred sushi restaurant operator Onodera Group and wholesaler Yamayuk is carried by a Yamayuki employee at a sushi restaurant after the first tuna auction of the New Year in Tokyo, Japan January 5, 2022. REUTERS/Issei Kato 

A 211-kilogram bluefin tuna that was auctioned for about 16.9 million Japanese yen or around 145,290 dollars and bought jointly by Michelin-starred sushi restaurant operator Onodera Group and wholesaler Yamayuk arrives at a sushi restaurant after the first tuna auction of the New Year in Tokyo, Japan January 5, 2022. REUTERS/Issei Kato 

A 211-kilogram bluefin tuna that was auctioned for about 16.9 million Japanese yen or around 145,290 dollars and bought jointly by Michelin-starred sushi restaurant operator Onodera Group and wholesaler Yamayuk arrives at a sushi restaurant after the first tuna auction of the New Year in Tokyo, Japan January 5, 2022. REUTERS/Issei Kato 

A 211-kilogram bluefin tuna that was auctioned for about 16.9 million Japanese yen or around 145,290 dollars and bought jointly by Michelin-starred sushi restaurant operator Onodera Group and wholesaler Yamayuk arrives at a sushi restaurant after the first tuna auction of the New Year in Tokyo, Japan January 5, 2022. REUTERS/Issei Kato 

A 211-kilogram bluefin tuna that was auctioned for about 16.9 million Japanese yen or around 145,290 dollars and bought jointly by Michelin-starred sushi restaurant operator Onodera Group and wholesaler Yamayuk is carried into a sushi restaurant after the first tuna auction of the New Year in Tokyo, Japan January 5, 2022. REUTERS/Issei Kato 

A 211-kilogram bluefin tuna that was auctioned for about 16.9 million Japanese yen or around 145,290 dollars and bought jointly by Michelin-starred sushi restaurant operator Onodera Group and wholesaler Yamayuk is carried into a sushi restaurant after the first tuna auction of the New Year in Tokyo, Japan January 5, 2022. REUTERS/Issei Kato 

Au cours d'une confrontation en mer qui a duré plusieurs mois, la Chine a exigé que l'Indonésie cesse ses activités de forage pétrolier et gazier dans le bloc Tuna en mer de Chine méridionale. 

During a months-long standoff at sea, China demanded Indonesia stop drilling for oil and gas at the Tuna Block in the South China Sea, an area which both countries say is part of their sovereign territory. 

A tuna sashimi dish is pictured in a restaurant ahead the Tokyo 2020 Olympic Games that have been postponed to 2021 due to the coronavirus disease (COVID-19) pandemic in Tokyo, Japan July 15, 2021. REUTERS/Fabrizio Bensch 

Yasuyuki Shimahara, owner of an "izakaya" or Japanese-style dining bar specializing in tuna dishes, prepares to close his shop until the end of the state of emergency that's aimed at curbing the coronavirus disease (COVID-19) outbreak, in Tokyo, Japan January 8, 2021. REUTERS/Akira Tomoshige 

Plastic cards weighing 7 grams, which is equivalent to the amount of plastic that someone could eat in ten days, are displayed inside a tuna salad sandwich with a cup of milk in this illustration taken in Tokyo, Japan, November 11, 2020. People could be ingesting the equivalent of a credit card of plastic a week, a 2019 study by WWF International concluded, mainly in plastic-infused drinking water but also via food like shellfish, which tends to be eaten whole so the plastic in their digestive systems is also consumed. Reuters used the findings of the study to illustrate what this amount of plastic actually looks like over various periods of time. REUTERS/Kim Kyung-Hoon/Illustration SEARCH "KYUNG-HOON PLASTIC" FOR THIS STORY. SEARCH "WIDER IMAGE" FOR ALL STORIES 

An auctioneer wearing a protective face mask gestures during the tuna auctions, amid the coronavirus disease (COVID-19) outbreak, at Toyosu fish market in Tokyo, Japan August 25, 2020. Picture taken August 25, 2020. REUTERS/Issei Kato 

A man buys tuna at an almost empty shelve of a supermarket, in preparation for the arrival of Hurricane Delta, in Cancun, Mexico October 6, 2020. REUTERS/Jorge Delgado 

A plant-based tuna roll is seen during the launch of the Nestle R&D Accelerator in Konolfingen, Switzerland September 28, 2020. Picture taken September 28, 2020. REUTERS/Arnd Wiegmann 

Fresh tuna fish are pictured on display during the tuna auctions, amid the coronavirus disease (COVID-19) outbreak, at Toyosu fish market in Tokyo, Japan August 25, 2020. Picture taken August 25, 2020. REUTERS/Issei Kato 

A wholesaler checks the quality of fresh tuna displayed during the tuna auctions, amid the coronavirus disease (COVID-19) outbreak, at Toyosu fish market in Tokyo, Japan August 25, 2020. Picture taken August 25, 2020. REUTERS/Issei Kato 

A wholesaler checks the quality of frozen tuna displayed during the tuna auctions, amid the coronavirus disease (COVID-19) outbreak, at Toyosu fish market in Tokyo, Japan August 25, 2020. Picture taken August 25, 2020. REUTERS/Issei Kato