Blue Fin Tuna They SECRETLY Keep: What they didn’t want you to know.

Journal article written by Mac Tabilis

Sure, everyone’s a connoisseur, of the delicacy. Wether you are feeding a family of four at the popular Genki chain, or you are kicking a few back with your crew and captain as the owner of your own fishing vessel. There are levels, levels even above this. This article journal hopes to shed some light on the popular cult facination of the coveted and endangered Blue Fin Tuna. Yet, there exists an intriguing world beyond these well-known parts of the tuna.

Each delectable morsel of bluefin tuna offers a distinct experience, a symphony of flavors contingent upon its anatomical origin. The fish’s body is broadly divided into the dorsal (upper) and ventral (lower) sections, each boasting a unique taste profile. Not to mention, the flavors diverge dramatically between head and tail. Delving deeper, lesser-known portions beckon exploration, standing apart from the famed Otoro (fatty), Chutoro (medium fatty), and Akami (lean) segments. Allow us to illuminate these hidden gems.

Behold “Hachinomi (ハチの身) or Tsunotoro Nouten,” the crown jewel of head meat. With its luscious richness, it’s fondly referred to as “Head Toro.” Extracting a mere kilogram of this precious meat from even the largest of fish is a feat, reserved exclusively for loyal, devoted patrons.

Meet “Kamatoro (カマトロ),” harvested from the region behind the jaw. Known as “shimofuri (霜降り)” or marbled meat, this part boasts no veins, rendering the meat tender and the marbling more intricate than Otoro. It possesses a delightful stickiness and a mouth-melting quality, unparalleled in its balance of fat and sweetness. One could argue that within the realm of toro tuna, the likes of shimofuri and jabara embody the quintessence of this delicacy.

Then, there’s “Chiai (血合い),” a darkly-hued domain of veins, exuding an intense blood-like fragrance. With an acidity several times that of lean meat, it stands apart and doesn’t grace sushi platters.

Adjacent to chiai, we encounter “Chiai Gishi (血合いぎし),” where umami from rich red meat marries the sweetness of toro fat, crafting a distinct flavor symphony.

Enter the scarce “Wakaremi (分かれ身),” a petite treasure nestled by the dorsal fin. The part nearest the dorsal fin, dubbed “Setoro (背トロ),” marries akami’s umami with the subtlety of fat, offering indulgence without overwhelming richness. Yet, acquiring this rarity proves challenging, often reserved for select regulars at elite sushi establishments.

At Hiroyuki Sato’s sushi haven, the tossaki hand roll reigns supreme as the opening act. “Tossaki (突先),” an exclusive tuna cut, pairs harmoniously with sushi rice adorned in red vinegar. With its muscular striations derived from its mobile location at the base of the tuna’s head, precision is paramount in its preparation. The tossaki’s reputation as a high-tuna-flavor cut endures.

As we journey toward the tuna’s inner center, leanness prevails, and muscular striations wane. “Tenpa (天端),” surrounding the spine, boasts heightened color and robust taste, a result of its finest meat quality. Dubbed “Tenmi (天身),” it offers tender ecstasy.

Sample the “Hohoniku (ホホ肉),” cheek meat sourced beneath the eye, grilled and transformed into tantalizing gun-kan rolls. Grilling elevates its already heightened flavor.

And there’s “Hireshita (ヒレ下),” nestled above the initial pectoral fin, known for its tender meat, modest in fat yet brimming with umami. A treasure, so coveted that even a colossal 200 kg tuna yields a mere ten delectable sushi pieces.

Should fortune favor you with a chance to savor these hidden jewels, consider it an affirmation of your place as a cherished patron. Distinguishing these subtleties requires more than a glance; entrust them to a reputable sushi haven, and embark on this exquisite culinary journey.