How to choose your tuna cut
First, it's crucial to understand how each cut showcases its excellence in a dish. The fattiest toro, known as Bluefin Tuna Otoro, boasts intricate marbling with a fat content that melts at a lower temperature than the human body – as a result, the warmth of your mouth naturally melts the Otoro, tantalizing the senses in a truly distinctive manner.
Chutoro, slightly less fatty than Otoro, is highly regarded by those who appreciate a harmonious blend of delicate marbling and flavorful meat. These cuts are highly sought after and are ideal for raw consumption as sushi and sashimi; however, lightly searing these cuts can elevate any dish to new levels of taste and texture. Akami, translating directly from Japanese as 'red meat', represents the leanest sections of the tuna.
The succulence of bluefin akami enhances the classic tuna sushi experience and also serves as the ideal choice for sushi and steak enthusiasts seeking a leaner, cleaner mouthfeel, complemented by a firm texture that offers a satisfying 'bite'.