Bluefin akami fresh

Bluefin akami

Akami is the relatively lean, deep-red meat of bluefin tuna. The Japanese term literally means “red meat” and refers to the characteristic red muscle tissue of the fish. Compared with chutoro and toro, akami contains considerably less visible fat marbling. As a result, the pure flavour of the tuna takes centre stage and the meat has a firmer texture.

Flavour & texture

Deep, pure tuna flavour. Firm yet tender, with little visible fat marbling and a characteristic deep-red colour.

Culinary applications

Excellent for sashimi, nigiri, maki, tartare, tataki, poke and carpaccio. Its firm texture also makes akami particularly suitable for clean and consistent portioning.

Product specifications

• Species: Atlantic bluefin tuna
• Scientific name: Thunnus thynnus
• Cut: Akami / lean red tuna meat
• Condition: Fresh
• Storage temperature: Keep refrigerated at 0–2 °C
• Catch area: Mediterranean Sea
• Fishing method: Purse seine
• Fat content: Low
• Characteristics: Lean and deep red
• Weight: Indicative; dependent on catch and production

Please note: the exact weight is only known after catch and production. The final weight may therefore differ from the indicated approximate weight.