Bluefin tuna Chutoro saku block

With bluefin tuna, the location of the cut makes a decisive difference. In addition to the lean Akami from the back and the particularly fatty Otoro from the belly, Chutoro holds a special place: It comes from the lateral belly and back areas of the fish and combines firm muscle meat with fine fat marbling.

Our Chutoro comes from the bluefin tuna from the Mediterranean Sea. In the spring, the fish migrate from the Atlantic through the Strait of Gibraltar into the Mediterranean to spawn. After being caught, the tuna are kept in marine pens for several months and fed wild fish to regain weight and fat reserves - an important factor in the fine marbling of the meat. The fish are then processed using the Japanese Ikejime method and shock-frozen on board at −70 °C. This ensures the best possible preservation of the natural characteristics and the sensory freshness of the meat.

Thanks to strict catch quotas and monitoring, the bluefin tuna population in the Mediterranean has recovered significantly after a long period of overfishing. You can learn more about the traditional Almadraba fishing method and the unique characteristics of bluefin tuna in our blog post.

The fine marbling makes Chutoro a particularly exciting cut for Japanese cuisine. To truly appreciate its texture and flavor, you should enjoy it as plain as possible.

After thawing according to our instructions, slice the saku block against the grain into even slices. Served as sashimi, its robust flavor and delicate creaminess really shine. Chutoro also makes an excellent choice as nigiri: On a small bed of sushi rice, the creamy texture of the fish meets the the subtle acidity of the seasoned rice. Preparing it as aburi adds a touch of sophistication. This involves briefly searing the surface of the Chutoro with a kitchen torch. This creates an exciting contrast between delicate toasted notes and the aromatic interior.

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