Natural form

A whole bluefin tuna showing the torpedo body, midnight-blue back, and silver belly.

Teaches readers to recognize the fish in its whole, unprocessed form by its distinctive size, coloration, and streamlined shape.

Proteins

Bluefin Tuna

Prized fatty red tuna eaten raw as sushi and sashimi or seared rare.

Bluefin tuna is a large, prized fish with deep red, richly fatty flesh ranging from lean akami to luxurious fatty toro. It is celebrated raw in sushi and sashimi, seared briefly to keep the center rare, or cured, as in Spanish almadraba atún rojo. Its high fat content gives an intense, buttery flavor sought after worldwide.

Bluefin tuna stands at the pinnacle of the seafood world, commanding prices that regularly exceed premium Wagyu beef. Three species dominate the market: Atlantic bluefin (Thunnus thynnus), Pacific bluefin (T. orientalis), and Southern bluefin (T. maccoyii). What elevates bluefin above other tuna is its extraordinary capacity for fat marbling, particularly in the belly sections. This fat is not evenly distributed—it concentrates in specific cuts that determine both price and application. The loin (akami) offers dense, lean red meat with 5–10% fat, while the belly cuts range from medium-fatty chutoro to the legendary otoro, whose 30–40% fat content melts on the tongue. This fat content is functionally significant: it acts as intra-muscular insulation during cooking, allowing the fish to hold moisture and develop a luxurious texture even at rare doneness. For sushi, this marbling creates the buttery mouthfeel that defines a premium experience; for cooked applications, it prevents the dryness that plagues leaner fish cooked past medium-rare. Understanding bluefin's anatomy—knowing where each cut comes from and how it behaves—is essential for any cook working with this ingredient.

Measured in: g
Storage: Fridge

Allergens

Fish

Types & varieties

Atlantic Bluefin (Thunnus thynnus)

Largest species, reaching 1,500 lbs; the iconic sushi-grade tuna prized by Mediterranean and Japanese markets alike

Pacific Bluefin (Thunnus orientalis)

Slightly smaller; most commercially farmed (Japan, Mexico); excellent traditional-style farmed fish at lower price points than wild

Southern Bluefin (T. maccoyii)

Primarily Australian and Japanese production; heavily managed aquaculture (Clean Seas) has become a significant premium source

Akami

Lean red meat from the dorsal loin sections; the standard tuna preparation used for most cooked and raw dishes; remove the dark blood line for cleanest flavor

Chutoro

Medium-fatty belly meat, pink-red with visible marbling; offers a balanced middle ground prized by experienced sushi eaters

Otoro

The fattiest belly cut with heavy white marbling; melts on the tongue; commands the highest prices and is often reserved for special occasions

Tetsukuri/Shimofuri

Marbled sections where lean and fatty tissue intermingle; firm texture with rich taste; an excellent value alternative to pure otoro

Common uses

Sushi and sashimi—the premier application where fat content and freshness are fully appreciatedSeared with soy-mirin glaze (aburi), torched for contrast between caramelized exterior and raw interiorLightly grilled or broiled, basted with tare for a lacquered finishTartare, ceviche, or crudo dressed with citrus and olive oil to highlight natural flavorPoke bowls with cubed raw tuna, sauce, and toppingsKensington style: poached in olive oil, then seared for a crisp crust and medium interiorPan-roasted rare as a main course with robust accompanimentsPâté or mousse spread made from cooked and blended bluefin

Tips & pitfalls

Never cook bluefin past medium-rare—target 125–130°F internal maximum; beyond this it becomes dry and loses its appeal entirely
For raw service, obtain written documentation that the fish was frozen to FDA safety standards (-4°F for 7 days or -31°F flash-frozen); never serve fresh unfrozen bluefin raw
Remove the blood line (dark red connective tissue running along the center of akami cuts) before cooking or service—it imparts bitter, metallic notes
Bring whole loin or steaks to room temperature 20–30 minutes before cooking for even results throughout the cut
Score the surface lightly before high-heat searing to prevent curling and promote uniform browning
Use a ripping-hot cast iron or carbon steel pan with a light coat of neutral oil to prevent sticking
Do not marinate bluefin in acid (citrus, vinegar) for more than 30 minutes—it denatures the proteins and turns the texture mealy
Rest seared bluefin 3–5 minutes before slicing against the grain for optimal tenderness
Store bluefin separately from other proteins—its high fat content makes it extremely perishable and prone to absorbing surrounding odors

Nutrition

144kcal

Energy

602 kJ · per 100 g

Where the calories come from

Protein 68%Carbs 0%Fat 32%

Protein

23.3g

47% DV

Carbs

0% DV

Fat

4.9g

6% DV

Fiber

0% DV

Sugars

of which

Sodium

39mg

2% DV

Notable micronutrients

Vitamin B12393% DV

Vitamin A73% DV

Selenium66% DV

Niacin (B3)54% DV

Vitamin D29% DV

Vitamin B627% DV

Source · USDA FoodData Central · approx. Fish, tuna, fresh, bluefin, raw

View on FDC →

In the shops

Matched grocery products

Tuna Pie
Hacendado · 260 g · Mercadona
€2.90
Tuna Pie
TERRA I TAST · kg · Bonpreu
€4.99
Tuna Loin Paté
Hacendado · 300 g · Mercadona
€2.30
Natural Tuna Rondanxa
ATUNLO · kg · Bonpreu
€3.25
Yellowfin Tuna Slices
235 g · Mercadona
€5.37
Terra i Tast Tuna Cake
TERRA I TAST · kg · Bonpreu
€2.99

Good to know

Scientific name: Thunnus thynnus (Atlantic), T. orientalis (Pacific), T. maccoyii (Southern)
Fat content by cut: Akami 5–10%; chutoro 15–20%; otoro 30–40%
Color: Akami is deep cherry red; belly cuts range from pinkish-red to nearly white marbled fat
Critical storage temperature: 28–32°F; use within 1–2 days for raw service; freeze to -4°F for 7+ days to kill parasites before serving raw
Sushi-grade weight range: Typically 30–100 lbs; larger fish tend toward higher fat content
Price range: Akami $40–80/lb; otoro $80–200+/lb; record auction prices exceed $3,000/lb for top specimens
Sustainability: Overfished species; seek MSC-certified wild catch or responsibly managed farms (ASC-certified)

Substitutes

Yellowfin Tuna (Ahi) — Leaner with milder flavor; good all-purpose substitute for akami in cooked applications; acceptable for sushi but less prized
Bigeye Tuna — Similar fat content to yellowfin; excellent for seared preparations; acceptable sushi grade at reputable sources
Albacore Tuna — Firm, mild, lighter color; works for cooked dishes; avoid for raw service due to higher parasite risk
Mackerel (Saba) — Rich and fatty; can be served raw (lightly cured) or seared; very different flavor profile but similarly fatty texture
Salmon (Chinook/King) — Fatty and rich, acceptable for raw service; closest texture to tuna belly cuts; different flavor and color

Pairs with

Soy sauce and wasabiPonzu and yuzu koshoSesame oil and shisoLemon, capers, and olive oilSea salt and cracked black pepperBeurre blanc and fresh herbs (dill, tarragon)Avocado and cucumberSeaweed (nori, wakame)

Also called

Tonno · Atun Rojo de Almadraba · Red Tuna · Maguro