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Key point! Which part of the tuna is the most delicious?

We can easily use canned tuna to create a variety of delicious dishes. Let's get started together and turn this delicacy from the deep sea into a feast on the table!


Tuna, as a top-grade ingredient in sashimi, has significant differences in texture and fat distribution in different parts. So, which part of the tuna is the most delicious?

The "Otoro," "Chutoro," and "Akami" of tuna are collectively known as the "three brothers" of tuna. These three parts have excellent meat texture and flavor, each with its own characteristics.

Otoro refers to the fatty meat from the belly of the tuna. Among Otoro, the fattiest and pinkish-white part is called "Otoro" (literally "big fat"). Otoro is generally divided into two types: marbled and snake belly.

The marbled Otoro has fat with a pattern resembling marbling, the meat is tender, and the fat is integrated within the fish meat without obvious sinews.

The snake belly is located at the bottom end of the tuna belly. This part is rich in fat and has distinct sinews. Smaller tunas have narrower sinew spacing, while larger ones have wider spacing.

Chutoro is found in both the belly and back of the tuna and contains a moderate amount of fat. When eaten, you can taste the sweet and smooth fat as well as a slight acidity of the fish meat. Its texture and flavor lie between Otoro and Akami.

Akami is the leanest and darkest part among the "three brothers." It is widely distributed throughout the tuna, especially concentrated around the spine. The unique light and slightly sour taste of Akami is intriguing.

The part of Akami near the spine is called "Tenshin," which is the premium part of Akami. Akami marinated in soy sauce is a method passed down from the Edo period and is still very common in many sushi restaurants today.

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