96 © 2017 2019 WHOLE BELLY LOINS In addition to the akami (back loin), the Bluefin has another loin close to the belly that’s called the “chutoro,” which means “medium mellowness” in Japanese. The chutoro is the outer part of the loin that is closer to the skin, so it has a greater fat content than the akami, and is pinker in color with a creamy texture and flavor. The whole belly loin comprises both the chutoro and the belly (“ootoro” or “o-toro”) of the tuna. BUTCHER INFORMATION: Whole belly loins include the underbelly and the outer loin. COOKING/PLATING TIPS: The whole belly loin can be separated into the chutoro and ootoro for different sushi, sashimi and nigiri preparations. Most commonly served raw, they can also be used in escabeche, grilled, seared or roasted. MENU TYPE: High Price Point. Traditionally found on Japanese menus for sashimi & sushi, Bluefin is also ideal for fine dining & seafood restaurant menus. BELLIES (O-TORO) Known as “ootoro” (sometimes spelled “o-toro”) in Japanese (meaning “greater mellowness”), the belly is the underside of the tuna. The most prized part of the belly is the upper or front portion that’s closest to the head of the fish. The belly is the most prized and highly valued Bluefin cut for sushi & sashimi. This cut is the icon of real Bluefin that differentiates it from other species, it is the pinkest and mellowest of all Bluefin tuna cuts. The highest quality tuna belly will be incredibly tender and delicately marbled with a nearly melt-in-the-mouth consistency. BUTCHER INFORMATION: Cut from the ventral zone (belly) of the tuna. COOKING/PLATING TIPS: Most commonly served raw as sashimi, nigiri or sushi, the belly can also be used in escabeche or other dishes with acidic marinades; it can be also be cooked confit in sous vide, seared or roasted. MENU TYPE: High Price Point. Traditionally found on Japanese menus for sashimi & sushi, Bluefin is also ideal for fine dining & seafood restaurant menus.