Southern Bluefin Tuna is renowned and celebrated in the world of sashimi due to its rich colour and mouth-watering flavour. SBT’s prominent and irreplaceable role in Japanese cuisine makes Japan the industry’s single largest market. Rapidly growing markets like China, and other countries in South-East Asia, alongside domestic consumption in Australia are important to our industry. SBT can be sold fresh; however, it is most often sold frozen in three specialty cuts. The three premium cuts to this day carry their traditional Japanese names: otoro, chutoro and akami. Our SBT Cuts Chart can be downloaded here.
Akami translates directly to “red meat”. It is derived from the top loin, shoulder and tail of the fish. Akami is less expensive than other parts of the fish because it is the most abundant. Akami with its vibrant colour and clean, bright flavour is the most common and frequently used part of the fish.
Otoro translates to “big fat”. It is the fattiest part of the fish since it is derived from the fatty belly section. Otoro falls apart in the mouth and is full of umami. Its flavour profile and texture makes this cut the most desirable, and most expensive.
Chutoro translates to “medium fat”. It is derived from the area of the belly fillet behind the otoro. Chutoro is a perfect blend of akami and otoro where it provides both a meaty and fatty texture. Chutoro makes up only a small amount of the fish; thus, it requires a whole fish to make one chutoro sashimi.
