Bluefin Tuna: The World's Most Prized Fish — Cuts, Flavor, and How to Buy It

by Oleg Nikitenko May 06, 2023

Bluefin Tuna: The World's Most Prized Fish — Cuts, Flavor, and How to Buy It

Bluefin tuna is the most expensive and most prized food fish in the world. A single fish sold for ¥333.6 million (approximately $3.1 million USD) at the Tsukiji New Year auction in 2019. The fish that commands these prices is not just any tuna — it is a specific species (Thunnus thynnus for Atlantic Bluefin; Thunnus orientalis for Pacific Bluefin) with a specific fat distribution that produces a flavor and texture unlike any other fish.

Understanding why Bluefin tuna is exceptional requires understanding the cuts: akami (lean loin), chutoro (medium-fatty belly), and otoro (fatty belly) — each with a completely different flavor and texture profile, and each priced accordingly. This guide covers the species, the cuts, the flavor science, how Bluefin is graded, and how to buy and serve it at home.

🔗 Bluefin Tuna | 🔗 Full Tuna Collection

The Species: Atlantic vs. Pacific Bluefin

Atlantic Bluefin tuna (Thunnus thynnus) is the larger of the two species — individuals can exceed 1,000 lbs and 10 feet in length. It is found in the Atlantic Ocean and Mediterranean Sea, with major populations in the Gulf of Mexico (where they spawn) and the Mediterranean. Atlantic Bluefin is the species most associated with the premium Japanese sushi market and commands the highest prices.

Pacific Bluefin tuna (Thunnus orientalis) is slightly smaller than Atlantic Bluefin but is otherwise similar in flavor and fat distribution. It is found in the Pacific Ocean, with major populations off Japan, California, and Mexico. Pacific Bluefin is the species most commonly available in the United States and is the Bluefin most likely to appear in American sushi restaurants and online seafood retailers.

Both species are considered overfished or at risk of overfishing, and both are subject to international catch quotas managed by ICCAT (Atlantic) and WCPFC (Pacific). Responsible sourcing — buying from suppliers who comply with catch quotas and can trace the fish to a specific catch — is important for both species.

Why Bluefin Tuna Is So Expensive

The price of Bluefin tuna is driven by three factors: fat content, scarcity, and Japanese market demand.

Fat content: Bluefin tuna has a dramatically higher fat content than any other tuna species. A large, well-conditioned Bluefin can have a fat content of 20–30% in the belly section (otoro) — comparable to the fat content of wagyu beef. This fat is predominantly omega-3 fatty acids (EPA and DHA), which have a clean, slightly sweet flavor that produces the rich, buttery, melt-in-the-mouth sensation that makes otoro the most sought-after sushi ingredient in the world. No other fish produces this combination of fat content, flavor, and texture.

Scarcity: Bluefin tuna populations have been significantly reduced by decades of overfishing. International catch quotas limit the annual harvest, which constrains supply. The largest, most fat-rich fish — the ones that produce the best otoro — are the oldest and rarest.

Japanese market demand: Japan consumes approximately 80% of the world's Bluefin tuna. The Japanese sushi and sashimi market has driven demand for premium Bluefin for decades, and the New Year auction at Tsukiji (now Toyosu) market is the most visible expression of this demand. The auction price is partly a marketing exercise — the winning bidder (typically a major sushi restaurant chain) pays far above market value for the publicity — but it reflects the genuine premium that the Japanese market places on the highest-quality Bluefin.

The Three Cuts: Akami, Chutoro, and Otoro

A single Bluefin tuna yields three distinct cuts with completely different flavor and texture profiles. Understanding the cuts is essential for buying and ordering Bluefin intelligently.

Akami — The Lean Loin

Akami (literally "red body") is the lean, deep-red muscle from the back and upper sides of the tuna. It is the most abundant cut — the majority of the fish's weight is akami — and the least expensive of the three.

  • Fat content: 1–3% — lean
  • Color: Deep red to ruby red; the most intensely colored of the three cuts
  • Flavor: Clean, assertive, and meaty; the most "tuna-forward" flavor; less sweet than the fatty cuts; longer, more iron-rich finish
  • Texture: Firm and dense; the most substantial of the three cuts
  • Best for: Sashimi where you want the clean, assertive tuna flavor to be the centerpiece; poke; seared preparations where the lean flesh benefits from high-heat caramelization

Chutoro — The Medium-Fatty Belly

Chutoro (literally "medium fatty") is the transitional cut between the lean loin and the fatty belly — found on the sides and lower belly of the fish. It has a fat content between akami and otoro and is considered by many connoisseurs to be the most balanced and interesting of the three cuts.

  • Fat content: 8–15% — medium-fatty
  • Color: Deep red with visible white marbling; the marbling is the fat
  • Flavor: Rich and complex; the sweetness of the fat balanced against the assertiveness of the lean muscle; the most nuanced flavor of the three cuts
  • Texture: Silky and yielding, with more substance than otoro; melts in the mouth but retains some structure
  • Best for: Nigiri and sashimi where you want both the richness of fat and the assertiveness of the lean muscle; the most versatile of the three cuts for composed preparations

Otoro — The Fatty Belly

Otoro (literally "big fatty") is the fattiest section of the belly — the most prized and most expensive cut of any fish in the world. It is found in the lower belly of the fish, closest to the head, where the fat content is highest.

  • Fat content: 20–30% — extremely fatty; comparable to wagyu beef
  • Color: Pale pink to white-pink; the color is almost entirely from the fat, not the muscle
  • Flavor: Intensely rich, buttery, and sweet; the fat coats the palate and produces a long, luxurious finish; the flavor is more about richness than assertiveness
  • Texture: Melts in the mouth almost immediately; the fat content is so high that the flesh barely requires chewing
  • Best for: Nigiri and sashimi served at room temperature (cold temperature firms the fat and mutes the flavor); the simplest possible preparation — the quality of the fish is the entire point

How Bluefin Tuna Is Graded

Bluefin tuna is graded at the point of processing based on fat content, color, texture, and freshness. The grading system varies by market, but the general framework used in the Japanese market (which sets the global standard) is:

  • Grade 1 (#1): The highest grade; deep red color; high fat content; firm texture; no discoloration or off-odors. Suitable for raw consumption as sashimi and nigiri.
  • Grade 2 (#2): Good quality; slightly less fat content or color than Grade 1; still suitable for raw consumption but with a slightly less complex flavor.
  • Grade 3 (#3): Lower grade; suitable for cooked preparations; not recommended for raw consumption.

When buying Bluefin tuna online for raw consumption, always buy Grade 1 or Grade 2. The listing should specify the grade and confirm that the fish has been frozen to FDA specifications for raw consumption (-4°F for 7 days or -31°F for 15 hours).

How to Buy Bluefin Tuna Online

The same principles that apply to buying Ahi tuna online apply to Bluefin, with additional considerations given the higher price point:

  • Specify the cut: Know whether you want akami, chutoro, or otoro before ordering. The price difference is significant; otoro can be 3–5x the price of akami per pound.
  • Confirm the grade: Grade 1 for raw consumption; Grade 2 acceptable for raw consumption; Grade 3 for cooked preparations only.
  • Confirm the freezing protocol: The listing should state that the fish has been frozen to FDA specifications for raw consumption.
  • Overnight shipping only: Bluefin tuna should ship overnight with dry ice or gel packs in an insulated container. Do not order Bluefin with standard shipping.
  • Consume promptly: Thaw in the refrigerator overnight; consume within 1–2 days of thawing. Do not refreeze.

How to Serve Bluefin Tuna at Home

Sashimi: The definitive preparation for all three cuts. Slice against the grain at a slight angle, approximately ¼ inch thick, in a single drawing stroke. Serve with soy sauce, wasabi, and pickled ginger. For otoro: serve at slightly warmer than refrigerator temperature (remove from refrigerator 10–15 minutes before serving) — cold temperature firms the fat and mutes the flavor.

Nigiri: A small ball of seasoned sushi rice topped with a slice of Bluefin. The rice should be warm (body temperature); the fish should be cold. The contrast is part of the experience.

Seared akami: Akami's lean flesh responds well to high-heat searing — a hard sear on the outside, raw in the center. Pat completely dry; season with salt and pepper; sear in a smoking-hot pan for 30–45 seconds per side. The caramelization adds a dimension that the raw fish doesn't have.

What not to do: Do not cook otoro or chutoro past rare — the fat renders out and the fish becomes dry and loses its defining characteristic. Do not marinate Bluefin in acidic marinades (citrus, vinegar) for more than a few minutes — the acid begins to denature the protein and changes the texture.

Shop Bluefin Tuna

🎥 Watch Bluefin tuna preparation tutorials on the Global Seafoods YouTube Channel

FAQs: Bluefin Tuna

Q1: What is the difference between otoro, chutoro, and akami?

The three cuts differ primarily in fat content, which drives all other differences in color, flavor, and texture. Akami (lean loin): 1–3% fat; deep red; clean, assertive, meaty flavor; firm texture. Chutoro (medium-fatty belly): 8–15% fat; deep red with white marbling; rich and complex; silky and yielding. Otoro (fatty belly): 20–30% fat; pale pink to white-pink; intensely rich, buttery, and sweet; melts in the mouth. Otoro is the most expensive and most prized; chutoro is considered the most balanced and nuanced; akami is the most abundant and least expensive.

Q2: Is Bluefin tuna sustainable?

Both Atlantic and Pacific Bluefin tuna populations have been significantly reduced by decades of overfishing and are subject to international catch quotas. Atlantic Bluefin is listed as "Least Concern" by the IUCN as of 2021 following population recovery, but remains subject to strict quotas. Pacific Bluefin remains overfished relative to its historical population. The most responsible approach is to buy from suppliers who can trace the fish to a specific catch, comply with international quotas, and are transparent about sourcing. Consuming Bluefin tuna in moderation — as a premium, occasional ingredient rather than a staple — is the most sustainable approach for individual consumers.

Q3: Why does Bluefin tuna taste so different from canned tuna?

The difference is categorical, not a matter of degree. Canned tuna is typically Skipjack or Albacore — completely different species from Bluefin — that has been cooked, pressure-processed, and packed in oil or water. The canning process fundamentally changes the protein structure, texture, and flavor of the fish. Fresh Bluefin tuna — particularly otoro — has a fat content of 20–30%, a silky texture that melts in the mouth, and a complex, buttery flavor that is unlike any other fish. Canned tuna is a different product from a different species processed in a completely different way; the comparison is like comparing fresh wagyu beef to canned corned beef.

Q4: How should I store Bluefin tuna after it arrives?

If frozen: keep frozen at 0°F or below until ready to use. Thaw in the refrigerator overnight (8–12 hours). Once thawed: consume within 1–2 days; keep in the vacuum seal until ready to use; store at 32–34°F (the coldest part of the refrigerator). Do not refreeze after thawing — refreezing degrades the texture significantly, particularly in the fatty cuts where the ice crystals rupture the fat cells. For otoro specifically: consume the same day you thaw for the best flavor and texture.

Back to News
Go to full site