Tuna (maguro)

Akami, chutoro, otoro – the cuts of tuna

A tuna is not the same all over. The back meat, akami, is lean, deep red and full-flavoured – the tuna most people know from sushi. Towards the belly the meat becomes fattier and paler: chutoro is medium-fatty, while otoro is the especially rich, almost marbled belly cut that melts on the tongue.

Toro is rare and expensive because each fish yields only a little of it. Most tuna on sushi menus is therefore akami. Good akami has an even, vivid red colour with no brownish patches.

Maguro, tekka, tuna – which term means what?

Maguro is the general Japanese name and often appears with nigiri and sashimi. Tekka traditionally refers to tuna in rolls, which is why thin tuna rolls are called tekka maki – the name is said to come from the gambling dens (tekkaba) of the Edo period. Tuna is simply the English word that many European menus now use.

Species include bluefin (hon-maguro in Japanese), yellowfin (kihada) and bigeye (mebachi). Menus do not always say which species a restaurant uses – if in doubt, ask.

Raw, seared, cooked

For sashimi, nigiri, maki and tartare, tuna is used raw. For tataki it is seared briefly on all sides and sliced while still raw inside. Cooked tuna, often mixed with mayonnaise, goes into many rolls – a good choice for guests who prefer to avoid raw fish. “Spicy tuna” means tuna with some heat.

Tuna and sustainability

Some tuna stocks, bluefin in particular, were heavily overfished for a long time. Yellowfin and bigeye come from different stocks and fishing grounds. If you want to eat responsibly, look for the origin and ask. A reputable restaurant will at least state the country of origin.