Southern Bluefin Tuna Cuts

Southern Bluefin Tuna is a culinary favourite around the world, famous for its decadent texture, rich flavour, and deep colouring.

Found in the pristine southern waters of Australia, it is the quintessential ingredient of high-end sashimi and sushi cuisine.

To truly make the most out of this succulent fish, it is important to understand the variety of cuts it offers, and how to use them.

Akami

Every part of the Southern Bluefin Tuna offers a unique texture, flavour profile, and culinary purpose. The most widely used cut is the Akami, the lean red meat found along the back of the tuna.

The Akami is known for its clean, meaty taste and firm texture and is frequently served as sashimi or in nigiri sushi and maki rolls. The least fatty part of the fish, Akami is perfect for those who prefer a less oily taste. Because of its balanced flavour profile, it is also great for light searing or in a marinade.

There are three different akami cuts – Senaka, Sekami and Seshimo

Senaka

Senaka is the most tender of the akami cuts and the deepest in colour. Situated in the centre back of the fish, it has little fat marbling, a smooth texture, and an intense savoury flavour.

Sekami and Sesimo

The upper and lower back cuts, known as Sekami and Sesimo, respectively, are firmer meats that can be used in a wide range of preparations. These sections are perfect for steaks, tataki, donburi bowls, and marinated dishes, as they are neither too fatty nor too lean. The balance of structure and taste in the Sekami and Sesimo makes them reliable cuts for cooked tuna recipes.

Toro

Arguably the most famous and sought-after cut of the Southern Bluefin Tuna is the toro, the fattiest part of the tuna.

From the belly, the toro is richly marbled and deliciously soft.

Paler than the other parts of the tuna, it has a creamy texture that quite literally dissolves on the tongue.

Toro curs include Otoro Harakami, Chutoro, and Harashimo.

Otoro Harakami

Otoro’s is often the centrepiece of Japanese cuisine because of its intense umami and rich flavour. Because of its exceptional quality, it is typically served raw as either sashimi or nigiri.

Chutoro

Chutoro refers to a section of the tuna belly that is a perfect balance of lean meat and fat.

Found between the akami and the fattiest cut, otoro, Chutoro offers a rich, buttery flavour without being overwhelming.

With a gentle marbling of fat, Chutoro is famous for its melt-in-the-mouth texture while still keeping some of the bite and structure of akami.

Chutoro is highly valued in high-end sushi and sashimi dishes, and when lightly torched, releases a fragrant aroma that enhances the dining experience.

Harashimo

Harashimo is a less favoured Toro cut, as it can be sinewy. However, this cut is great for dishes that involve shredding and dicing, such as sushi roll filling or tuna tartar.

Kama

One of the lesser-known cuts of tuna is the Kama (also known as the back cheek or collar), situated just behind the gills. While the Kama is not served raw, it has been gaining popularity in cooked dishes because of its tender and fatty texture and full flavour. A favorite in izakayas and seafood restaurants, it is traditionally seasoned and grilled whole, with a smoky, charred surface.

Hoho Niko

Another often overlooked cut of tuna is the Hoho Niko or cheek meat. Incredibly tender and with a subtle sweet flavour, the Hohoniku is a rarity and a specialty item in omakase-style dining. It is usually seared or grilled lightly, though it can also be used raw in highly curated dishes.

The Southern Bluefin Tuna is offers a wide variety of flavours and textures. From the bite of akami to the richness of otoro, each cut offers a different taste experience. Whether you are a sushi aficionado, a chef looking to elevate your menu, or a curious food lover, exploring the delicious bluefin cuts will only deepen your appreciation of this sought-after fish.

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Southern Bluefin Tuna Cuts Explained