Yellowfin Vs Bluefin Tuna: The Flavor Difference In Your Sushi - Chowhound

There are three cuts of tuna that you'll see in Japanese restaurants. Akami is the leanest and the mildest-tasting cut, coming from the tuna's spine and back (known as its dorsal area — hence the term "dorsal fins"). Chutoro is a medium-fat cut from around the lower belly and tail, and Otoro is an extremely rich fatty cut from the upper belly. Most maguro that you'll eat is the less fatty Akami, while Otoro tends…