Making The Cut: Bluefin Tuna
Disclaimer: At the time of this post Bluefin is considered an endangered species. Please source wisely and eat responsibly.
While you might be familiar with the common tuna types like toro and akami, there are some lesser-known cuts of the tuna that offer a unique culinary experience.
The flavor profile of the bluefin tuna varies remarkably depending on which section of the fish you sample. Broadly, the fish’s body is divided into the dorsal (back) and ventral (belly) parts, each offering distinct flavors. For instance, the meat near the head has a different palate from that near the tail. Let’s delve deeper into the lesser-known sections beyond the popular Otoro (fatty), Chutoro (semi-fatty), and Akami (lean) varieties.
“Hachinomi” or sometimes termed “Tsunotoro Nouten”, originates from the crown of the tuna’s head. This rich, fatty meat, often referred to as the “Head Toro”, is rare. Only about a kilogram can be procured from a sizable fish, often reserved for longstanding patrons.
“Kamatoro”, extracted from behind the fish’s jaw, is synonymous with “shimofuri”, meaning marbled meat. Due to the absence of veins, this meat boasts a soft texture and intricate marbling, making it melt-in-the-mouth. The balance between its fat content and sweetness is unmatched. This marbled cut, including shimofuri and jabara, is an iconic representation of toro tuna.
The “Chiai” portion is uniquely dark red due to its dense vein network. Its pronounced blood scent and heightened acidity set it apart, making it unsuitable as a sushi topping.
Positioned beside the chiai is the “Chiai Gishi”, where one can savor the robust flavors of the red meat and the sweetness of toro fat simultaneously.
The “Wakaremi” cut, found adjacent to the dorsal fin, is a rare delicacy. Especially the portion close to the dorsal fin, known as “Setoro”, is a treat. It harmoniously blends the flavors of akami and fat without overwhelming the palate. Yet, sourcing this cut is a challenge even for premium tuna and is usually exclusive to long-time patrons.
Renowned sushi chef, Hiroyuki Sato, introduces the course with a tossaki hand roll. “Tossaki”, an exclusive cut from the base of the tuna’s head, pairs wonderfully with sushi rice seasoned with red vinegar. Owing to the tuna’s head movement, this cut has numerous muscle lines, demanding delicate preparation. Its robust flavor is a highlight for many.
Moving inward, the tuna’s flesh becomes leaner with fewer muscle patterns. The “Tenpa” cut, surrounding the spine, is richer in hue and flavor and offers a tender mouthfeel. It’s also referred to as Tenmi.
The “Hohoniku”, or cheek meat, is sourced from beneath the tuna’s eye. After seasoning, it’s typically grilled to enhance its flavors, making it perfect for sushi rolls.
The “Hireshita” cut, situated right above the first pectoral fin, is recognized for its tender meat. Although it’s not as fatty, it’s bursting with umami. Given its rarity, even a tuna weighing over 200kg might provide only enough for a mere 10 sushi pieces.
If you ever get the chance to savor these exclusive cuts, it’s a testament to your status as a valued patron at the establishment. Since these cuts are hard to identify visually, it’s vital to trust your chosen sushi joint. Use this as a guide for your next sushi adventure.
