Bluefin tuna is the tuna species most prized by chefs for its texture, taste and high fat content. Our bluefin fatty tuna comes from a wild catch in the Pacific, which is then ranched under conditions that allow the development of a fatty tuna of excellent quality. Origin: Australia. Several cuts are available.

Steak: A thick slice in the whole loin. You will have a nice progression from the leanest part to the fattiest part of the tuna loin. The steak is perfect for grilling, searing or serving raw.
Akami: The top of the tuna loin, least fatty part of the tuna with firm texture and dark red color. Excellent in sashimi, sushi, tartare, or tataki.
Chu-toro: Premium cut. The part near the belly in the loin, very fatty, medium firm texture and excellent for sashimi or nigiri.
O-toro: Premium cut. The fattiest part of the tuna, located below the belly. Soft texture that melts in the mouth, with maximum taste. The smallest proportion of tuna is classified o-toro, and therefore it is the most expensive part and the most prized by tuna lovers.