Akami is a part of bluefin tuna that refers to lean red meat. This is the main part of the fish, so it's more readily available than the other parts, called chūtoro and otoro. It has the least fat out of the whole tuna, which mak... READ MORE
Otoro is a part of bluefin tuna that is the most desirable. It comes from the inside of the belly and it's the fattiest part of the fish. The texture is often described as intensely rich, marbled, and having melt-in-the-mouth properties. Due to th... READ MORE
Chūtoro is a part of bluefin tuna that refers to medium fatty cuts when served as a part of nigiri or sashimi. The tuna yields otoro (fatty parts from the belly), akami (red meat), and chūtoro, which is a combination of ... READ MORE