What parts of tuna are suitable for Sashimi?
Tuna Pastel Drawing by Chef Kaz Matsune (Originally posted on Quora.com) Let's start looking at the whole fish - Yellowfin, Bigeye, and Bluefin What's marked in green is suitable for Sashimi. Tuna uses its tail to swim, so the tail meat is the leanest, containing the least amount of fat, therefore tastes less flavorful compared to the belly. Here is a top view and some side views of Yellowfin tuna. You see white tendon left side of this loin (just outside of the green line,)