The three primary cuts of Bluetin Tuna are: Akami, Chutoro, and Otoro. These cuts are differentiated by their fat content, resulting in distinct color profiles and flavors. Akami, meaning "red meat," is the leanest and most common cut, making up the bulk of the tuna's body. Its color is a deep, vibrant red, and its flavor is clean, meaty, and robust with a firm texture and pronounced umami. Next is Chutoro, or "medium fatty," which is a perfect balance between the lean Akami and the rich Otoro. It has a beautiful pinkish color with visible marbling. Chutoro's flavor is richer than Akami's, blending the meaty umami with a moderate, creamy sweetness, resulting in a tender texture that is highly popular. Finally, Otoro, or "big fatty," is the most prized, luxurious, and fattiest cut, typically sourced from the innermost belly section. Its high fat content gives it a slate pink, almost marbled-white color, often resembling high-grade Wagyu beef. Otoro offers an intensely rich, buttery, and naturally sweet flavor with a texture so tender it virtually dissolves or "melts" on the palate.
