Three cuts, one extraordinary fish: The world of bluefin tuna
Why is bluefin tuna considered such a special delicacy? Find out what makes these three coveted cuts so special, how the fishing and processing methods affect the taste, and which cut best suits your taste.
Some people love tuna for its clean, robust flavor. Others appreciate its tender texture, delicate marbling, and incomparable melt-in-your-mouth quality. What makes bluefin tuna special is that, depending on which cut you choose, you’ll experience a unique facet of it - with its own distinct flavor, varying texture, and characteristic fat content.
Bluefin tuna is considered a special delicacy in Japan and among sushi and sashimi enthusiasts. However, not all bluefin tuna is the same: depending on which part of the fish a piece comes from, the flavor, fat content, and texture vary significantly. The three cuts - Akami, Chutoro and Otoro - are particularly interesting. They range from lean, deep-red muscle meat to a well-balanced marbling of fat, all the way to the particularly fatty belly cut, which practically melts in your mouth.
We'll take you on a journey into the world of bluefin tuna: What makes it so special? What's the story behind traditional fishing methods? And which cut best suits your personal preferences?
What makes bluefin tuna so special?
Bluefin tuna (Thunnus thynnus) is a widespread species of tuna found in the Atlantic Ocean, the Mediterranean Sea, and the Black Sea. It is particularly prized for its flavorful meat and the varied textures of its different cuts. Especially in sushi and sashimi, the interplay of flavor, texture, and fat content plays an important role.
Unlike many everyday tuna products, the focus here is not solely on the typical tuna flavor. The texture of the meat also makes a difference: depending on the cut, the experience ranges from firm and meaty to finely marbled and melt-in-your-mouth tender.
Bluefin vs. Yellowfin vs. Albacore: What's the difference?
Anyone who has already tried yellowfin tuna or albacore is familiar with different facets of tuna's flavor. The various species and cuts offer different flavor profiles:
Bluefin tuna - versatile, ranging from meaty to melt-in-your-mouth
Bluefin tuna is robust, full-bodied, and exceptionally flavorful, offering a wide range of textures and fat contents. Its meat has a pronounced, slightly mineral umami flavor. The more heavily marbled cuts, in particular, develop a creamy, buttery texture, while the lean akami from the back meat has a clean, meaty character.
Yellowfin tuna – crisp and pleasantly meaty
Yellowfin tuna is known for its firm flesh and distinctive tuna flavor. It’s ideal for anyone who prefers a more straightforward flavor profile and enjoys the fish as a steak or in sushi creations. Its flavor is slightly milder and less fatty than that of bluefin tuna - clean and pleasantly meaty.
Albacore – mild and delicate
Albacore, also known as white tuna, typically has lighter-colored flesh than the other two species and a more subtle flavor. It’s an interesting choice for anyone who prefers tuna with a milder, more delicate flavor. Its subtle flavor really comes through when you sear it quickly as a steak to keep it juicy or cook it on the grill.
The Almadraba: A centuries-old method of catching bluefin tuna
Some fishing methods are more than just a technique. They tell the story of how people came to understand fish migrations and, over generations, developed ways to catch them specifically. The almadraba is one such example: a traditional method for catching bluefin tuna, whose history dates back to the time of the Phoenicians, some 3,000 years ago.
What does “Almadraba” mean?
“Almadraba” refers to a sophisticated system of firmly anchored nets used primarily along the Spanish Atlantic coast to catch bluefin tuna. Fishermen use their knowledge of the seasonal migrations of these large fish, which travel from the Atlantic through the Strait of Gibraltar into the Mediterranean to spawn, to set the nets.
Underwater, the nets form an extensive labyrinth that specifically guides the passing tuna into a designated catch area. This method primarily captures large, mature fish that have already spawned multiple times. Divers can examine the fish underwater and select suitable specimens to catch. Unsuitable fish are released back into the water - this includes, for example, smaller tuna that have not yet reached maturity. This targeted selection makes the Almadraba a highly selective fishing method that helps avoid unwanted bycatch.
The selected tuna then remain in the net enclosures for a while and are fed wild fish. This allows the fish to recover after spawning and regain weight and fat reserves.
A fishing technique with a long history - and a significant impact on fat content
This additional phase is also interesting from a culinary perspective. The combination of selecting large, fully grown fish and the subsequent feeding regimen helps develop a high fat content - an important foundation for the characteristic marbling and the unique melt-in-the-mouth texture of bluefin tuna.
Only after this phase are the selected tuna retrieved. The Almadraba thus combines knowledge of bluefin tuna migrations - passed down through generations - with a sophisticated net design, targeted underwater selection, and well-coordinated teamwork. It is a fishing tradition that remains closely tied to the fishing culture of Spain’s coastal regions to this day.
From the catch to processing: Why every step counts
The traditional fishing method is only part of the story of bluefin tuna. Post-catch processing and controlled temperature management are also crucial to the quality of the final product.
Our bluefin tuna is processed using the Japanese “ikejime” method. It is considered a gentle, low-stress harvesting method that also guarantees high quality. The selected cuts of fish are then shock-frozen directly on board at −70 °C and stored ashore at −60 °C. This exceptionally rapid and deep freezing process preserves the tuna’s natural characteristics as effectively as possible - ensuring sashimi-quality tuna year-round.
A distinctive feature becomes apparent during thawing: the so-called chijimi effect. In this process, the muscle tissue temporarily contracts as soon as rigor mortis sets in. This phenomenon demonstrates that the natural muscle processes have been preserved even after flash-freezing. As a result, the characteristic texture of the tuna meat remains intact - a fascinating detail that underscores the unique processing of our bluefin tuna.
Akami, Chutoro, or Otoro: Which bluefin cut is right for you?
When it comes to bluefin tuna, the cut is about much more than just appearance. Akami, Chutoro, and Otoro differ primarily in how much fat the meat contains and the resulting mouthfeel. That’s exactly why each cut has its own character - and its own place on the menu.
Akami – the perfect everyday choice
Akami comes from the lean back meat of the tuna. Its deep red color and relatively low fat marbling make it the perfect choice for anyone who wants to highlight the fish’s distinctive flavor. The texture is more meaty than creamy, allowing the aroma to shine through without a high fat content dominating the taste experience. Akami is our “Everyday Cut”: simple to enjoy, versatile in presentation, and ideal when you want to treat yourself to some bluefin tuna even outside of special occasions. Whether as sashimi, on sushi rice, as tartare, or in thin slices as carpaccio - Akami lets the fish’s flavor take center stage.
The taste of Akami: clean, meaty, and aromatic, with a somewhat firm texture.
Who is Akami best suited for? For tuna fans who prefer a less fatty option, appreciate the pure, natural flavor, and are looking for a cut they can easily incorporate into their sushi and sashimi creations.
Chutoro – the perfect balance for a well-rounded culinary experience
Chutoro comes from the sides of the tuna’s belly and back and has a flavor that falls between akami and otoro. This cut contains more fat than the lean akami, without reaching the pronounced richness of the particularly fatty Otoro. The fine marbling gives it a softer, creamier texture. At the same time, the characteristic tuna flavor remains prominent. The result is a combination of a meaty flavor and a pleasant melt-in-your-mouth quality. It is precisely this balance that makes Chutoro the golden mean among the three bluefin cuts: it brings together many of the qualities for which bluefin tuna is so highly prized. The texture is creamier than that of Akami, the flavor remains expressive, and the mouthfeel is pleasantly full without being too rich. Chutoro is therefore the right choice for anyone who wants to experience bluefin tuna in all its culinary diversity - and for connoisseurs who don’t want to choose between an intense fishy flavor and delicate fat marbling.
The taste of Chutoro: aromatic, well-balanced, and pleasantly creamy, with fine fat marbling.
Who is Chutoro best suited for? For anyone who wants to discover the unique character of bluefin and is looking for a versatile cut for special sushi and sashimi moments.
Otoro – the cut for connoisseurs
Otoro is the particularly fatty belly cut of bluefin tuna. Fine veins of fat run through the pinkish-red flesh, giving it its characteristic marbling. When you taste it, you’ll understand what makes this cut so special: the texture is exceptionally tender and buttery. The fat creates a smooth mouthfeel and a mild, slightly sweet flavor that lingers. Otoro is the cut for connoisseurs who specifically seek out the fatty belly cut and appreciate precisely this distinctive melt-in-your-mouth quality. The focus here isn’t on pairing it with as many ingredients as possible or seasoning the fish elaborately. Often, a minimalist preparation is enough to highlight its delicate texture and aroma. Otoro is best enjoyed as sashimi or as nigiri on lukewarm sushi rice. This leaves room for what makes this cut special: its distinctive marbling and melt-in-your-mouth texture.
The taste of Otoro: mild, slightly sweet, and exceptionally melt-in-your-mouth, with pronounced fat marbling.
Who is Otoro best suited for? Experienced sushi and sashimi enthusiasts, and anyone who specifically wants to enjoy a particularly fatty cut of bluefin tuna with a buttery texture.
How to prepare bluefin tuna at home
Bluefin as sashimi
For sashimi, the tuna is sliced and served plain. A sharp knife helps you make clean cuts. Slice the fish against the grain so that the texture feels pleasantly tender. Serve with a little wasabi and mild soy sauce. This way, the tuna’s natural flavor remains the star of the dish.
Bluefin as nigiri
For nigiri, a slice of tuna is placed on lukewarm sushi rice. The rice provides a mild contrast to the fish and brings out its flavors. Akami is ideal for a clean, meaty combination. Chutoro adds a creamier texture, while Otoro, with its melt-in-your-mouth texture, has a particularly rich flavor.
Bluefin as aburi
When making aburi, the tuna is briefly flambéed on the surface. The light searing adds an extra dimension of flavor to the fish, while keeping the inside as tender as possible. This is particularly exciting with more marbled cuts like Chutoro and Otoro: the surface develops seared aromas, while the fat in the meat creates a creamy mouthfeel. Be sure to apply heat for only a very short time so that the fish doesn’t cook all the way through.
Akami Carpaccio: paper-thin and minimalist
If you prefer your tuna served in thin slices, try Akami carpaccio. It makes for an elegant appetizer - served, for example, with a drizzle of olive oil, fine sea salt, and a few select accompaniments. Less is often more here: the ingredients should complement the tuna’s flavor, not overpower it.
without skin, sashimi quality | 220 g - 300 g
from CHF 38.99*
with skin, sashimi quality | 230 g - 305 g
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with skin, sashimi quality | 235 g - 280 g
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ready to serve | 55 g - 110 g
from CHF 11.99*
MEER-Rabatt
Sashimi quality | 180 g
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CHF 116.61 /kg
Sashimi quality | 200 g
CHF 24.99*
CHF 124.95 /kg
Sashimi quality | 150 g
CHF 9.99*
CHF 66.60 /kg
Which Bluefin cut is best for which occasion?
Still not sure which cut is right for you? Here’s a quick guide to help you choose:
For simple enjoyment: Akami, if you prefer the clean taste of tuna and a meatier texture.
For a special all-around experience: Chutoro, if you want more creaminess and are looking for a balance of flavor and melt-in-your-mouth texture.
For discerning connoisseurs: Otoro, if you love a particularly tender, buttery texture and a high fat content.
For an elegant appetizer: Akami carpaccio, if you want to serve the tuna in paper-thin slices.
Whether you’re trying a cut for the first time or searching for your personal favorite - it’s the direct comparison that makes Bluefin so appealing.
Correctly defrosting Bluefin tuna
Golden Rule:
Once tuna has reached a warmer temperature, don't store it at a colder temperature again. Once thawed, it should not be returned to the freezer and must be eaten the same day. Do not open the vacuum-sealed package until you are ready to thaw it.
OPTION 1 | APPROX. 45 MINUTES
The professional way: In saltwater
1. Remove the saku block from its packaging and rinse it under cold water. Carefully remove any remaining ice with your fingers. 2. Pat dry with paper towels. When patting dry, wipe along the grain; never rub across it. 3. Soak it completely in salt water for 5–7 minutes. Use 35–40 g of salt per liter of water. The water should be at room temperature. 4. Then rinse briefly with cold water to remove excess salt, and pat dry thoroughly again. 5. Wrap the Saku Block in fresh paper towels and then in plastic wrap. Air and moisture can alter the color and texture, so be sure to wrap it generously. 6. Do you have several pieces of tuna to thaw? Then wrap each piece individually. The meat should not come into contact with plastic, metal, or other pieces of tuna, as this can cause discoloration. 7. Let it rest at room temperature for about 30 minutes. Keep it away from direct sunlight and heat sources such as the stove. Then slice and serve.
OPTION 2 | APPROX. 5 HOURS
The easy way: In the refrigerator
1. Remove the saku block from the packaging and rinse it under cold water. Carefully remove any remaining ice with your fingers. 2. Pat it thoroughly dry with paper towels. Wipe along the grain of the paper; never rub across it. 3. Wrap it in plenty of fresh paper towels and then in plastic wrap. Air and moisture can alter the color and texture, so it’s best to wrap it generously. 4. Do you have several pieces of tuna to thaw? Then wrap each piece individually. The meat should not come into contact with plastic, metal, or other pieces of tuna, as this can cause discoloration.5. Let it thaw slowly in the refrigerator for about 4–6 hours,.6. Before slicing, pat dry again with fresh paper towels. Then slice and serve.
Why your saku block and carpaccio don't retain their perfectly angular shape after thawing:
Our tuna is processed using the Japanese Ikejime method - a particularly gentle process - and is skillfully bled immediately after being caught. It is then flash-frozen on board before the natural muscle contraction that occurs after the catch has fully set in. This ensures that the meat is preserved in its original state as much as possible.
What surprises many people: Part of this natural change occurs only after thawing. During this process, the muscle tissue may temporarily contract slightly and then relax again. As a result, the Saku Block sometimes loses its perfectly angular shape slightly and becomes a bit softer at the edges.
While this may look less perfect than when frozen, it is not a quality defect - rather, it’s a sign of the special processing and rapid freezing of our tuna.
Frequently asked questions about bluefin tuna
What is the difference between Akami, Chutoro, and Otoro?
Akami is the lean, deep-red muscle meat from the back. Chutoro has a higher fat content and combines a fishy flavor with a creamy texture. Otoro is the particularly fatty belly cut and is characterized by its distinct melt-in-your-mouth texture.
What does “saku” mean when referring to tuna?
“Saku” refers to a cut piece of fish, usually block-shaped, that can be easily sliced into even pieces. With tuna, this is convenient for preparing sashimi and nigiri.
What is the best way to prepare bluefin tuna?
Bluefin tuna can be enjoyed as sashimi, nigiri, or aburi, among other things. It is important to thaw the product properly according to the packaging instructions and to cut it cleanly and precisely. If consumed raw, the product must be specifically intended for that purpose.
What does bluefin tuna taste like?
The flavor depends heavily on the cut. Akami has a leaner, meaty flavor profile. Chutoro is creamier and more balanced. Otoro has a mild, slightly sweet flavor and a particularly melt-in-your-mouth texture.
How do I cut the saku block?
Always cut the saku block across the grain. Use a long, sharp knife and make a single, smooth cut - don’t saw. Let the pieces rest for 5 minutes after cutting; this allows the flavor to develop.
Akami | approx. 1 cm: Lean and firm. The thicker slice has the fullest flavor.
Chutoro | approx. 7 mm: Still has a nice bite, and the fat melts on the tongue.
Otoro | approx. 5 mm: Thin and cut across the light-colored tendons - this ensures the meat isn’t tough.
Our tip: Cut the block while it’s still firm after thawing. That’s when the slices come out the cleanest.
AUTOR
Sahra from HONEST CATCHOur procurement and product manager, Sahra, is always on the lookout for new and exclusive treats for our online store. If you have any questions about origin or quality, she’s the first person to contact.
Last updated: 13.11.2026