02/09/2026
🐟 FROM NOSE TO TAIL — BREAKING DOWN A BLUEFIN 🔪
There’s a lot more to a Bluefin tuna than the steaks you see on our counters. When a whole fish is broken down, there are so many different cuts and parts that can be utilised, some you might not expect!
🔴 Dorsal loin (upper loin) – the large loin running along the back of the tuna. Generally the leaner part of the fish, containing much of the deep-red akami, along with some chūtoro.
🥩 Ventral loin (belly loin) – running along the underside of the fish, this is where you find the richer, fattier meat. It includes chūtoro and the highly prized ōtoro, the beautifully marbled, buttery belly meat.
🐟 Tail – constantly working while the tuna swims, the tail produces firmer, leaner meat with a more pronounced texture.
🔥 K**a (collar) – found just behind the head. Often overlooked but packed with rich, fatty meat and absolutely fantastic cooked.
🦴 Frame & nakaochi – removing the loins certainly doesn’t mean the frame is finished with! Meat remaining around the backbone and ribs can be carefully scraped away. This is known as nakaochi.
🐟 Head & cheeks – there’s some fantastic meat hidden around the head too, particularly the cheeks and areas around the jaw and crown.
🦴 Tuna “bone marrow” – perhaps one of the most surprising parts! What is commonly referred to as tuna bone marrow is a delicate, jelly-like substance associated with the vertebrae of the backbone. It can be eaten raw or gently cooked and is another example of just how much of this incredible fish can be used.
From akami, chūtoro and ōtoro to k**a, nakaochi and even the “marrow”, almost every part has something different to offer.
♻️ Using as much of the fish as possible means less waste, more incredible cuts to discover and most importantly, respect for what has been caught.
One Bluefin. So many different cuts. 🐟💙
