A new AI-powered ultrasound machine is set to change how the seafood industry assesses tuna quality, offering a faster, safer, and more efficient alternative to traditional methods.
Developed by Japanese tech firm Fujitsu and startup Sonofai, the machine—also named Sonofai—uses ultrasound waves and artificial intelligence to measure the fat content of frozen tuna in just 12 seconds. This replaces the conventional method of slicing the fish’s tail with a specialised knife, which takes around a minute and requires experienced handlers.
Fat content, a key indicator of quality and pricing in the sashimi and sushi market, is traditionally judged by visual inspection. Sonofai automates this process. The system scans the fish on a conveyor belt using ultrasound sensors, and the AI interprets the signal patterns to determine marbling levels. Fatty meat absorbs less sound, and the software filters out anomalies to deliver consistent results.
The machine borrows the same ultrasound technology used in medical imaging but avoids radiation exposure, unlike CT scans or X-rays. It’s designed for use in industrial fish-processing environments, not restaurant kitchens.
When it launches in Japan in June, Sonofai is expected to retail for around 30 million yen (approximately £160,000). International markets—including the U.S.—will follow. Future upgrades aim to analyse additional quality metrics such as freshness and firmness and extend compatibility to other fish species.
The tool is aimed squarely at B2B buyers such as fishing cooperatives, seafood processors, and distributors, especially as global demand for high-grade sushi continues to rise.