I ate my last bite of bluefin tuna the other night. It came at SHO Shaun Hergatt, a luxurious restaurant in the Wall Street area known for its eponymous chef’s penchant for using the best ingredients from around the world. The bluefin was no exception. Served on a pristine plate with fennel gelée, young ginger and artisanal soy, this was pure o-toro (bluefin belly), the pinnacle of fishly flesh, a barely dressed bombshell that exploded on my palate with incomparable taste and texture. It was awesome. But I have to stop eating it. And so do you.