The loin is the most commonly used cut of tuna. The Japanese divide the loin into Akami and Chutoro. The Akami is the part next to the dorsal fin, with an intense red colour and lower level of fat. The Chutoro is the part next to the skin, with a more pinkish colour, because of the higher level of fattiness. The loin is perfect for serving raw. As sashimi, sushi, tartar, ceviche or simply grilled or barbecued, the result is outstanding

One of the most prized cuts of bluefin tuna is the Harakami, the lower loin and belly. This cut measures 32 cm in length, combining two of the most prized and valued parts of the tuna, combined in one single product with a host of contrasts: colour contrast between the intense red of the loin and the paler pink of the belly, contrasting flavours because of the different levels of fattiness. Lower loin with belly unquestionably offers endless culinary potential.

Cheek meat Or “Hoho-niku” to the Japanese. Whatever term you use, this is a very special cut of tuna: the inner side of the face, located just below the fish’s eyes. It stands out for its distinctive flavour and texture and is highly sought after by those looking for new culinary experiences. It has a highly gelatinous consistency and is normally grilled, although it is also the perfect ingredient for tuna casseroles, lending its unmistakable character.