Bluefin Tuna Cuts — Akami, Chutoro and Otoro

The three cuts

Akami. The lean red meat from the upper body — the largest part of the fish. Deep red, firm, clean and intensely savoury. The most accessible cut, and the highest in protein.

Chutoro. The medium-fatty belly and back, marbled between akami and otoro. Balanced richness — for many chefs the most complete cut of the three.

Otoro. The fattiest belly meat, pale pink and heavily marbled, dissolving on the palate. The most prized and the most expensive.

Which to order

For tataki, searing and dishes where the tuna is a protein rather than a luxury: akami. It has the structure to take heat and the leanest profile.

For sashimi where balance matters: chutoro.

For a statement course, in small quantity: otoro. It is rich enough that more is not better.

A common mistake is buying otoro and cooking it — the fat that makes it valuable is exactly what heat destroys.

Handling

Bluefin is chilled or frozen at very low temperatures to preserve colour and texture. Keep it cold, cut it cold, and cut across the grain.

Fresh bluefin is landed seasonally; frozen loins of akami, chutoro and otoro are available year-round, which is how most consistent kitchens run their programme.

Frequently asked

What is the difference between akami, chutoro and otoro?

Fat content and location on the fish. Akami is the lean red muscle, chutoro is the medium-fatty marbled belly and back, and otoro is the fattiest belly meat. Price rises with fat content.

Which bluefin cut is healthiest?

Akami — it is the leanest and highest in protein per portion, while still carrying the omega-3 profile bluefin is valued for.

Can you cook otoro?

You can, but you generally should not. Otoro's value is its marbled fat and melting texture, both of which heat destroys. Use akami for seared and cooked applications.