What parts of tuna are suitable for Sashimi?


Tuna Pastel Drawing by Chef Kaz Matsune

(Originally posted on Quora.com)

Let's start with Yellowfin and Bigeye.

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 side view of Yellowfin tuna.

In the bottom right part, you see white tendon, which is too tough to chew. Because Yellowfin does not grow big enough to store fat like Blue Fin does, this part is unsuitable for either Sashimi nor Nigiri.

It, however, can be used for Spicy Tuna after scraping.

The best part is the top part (pointy triangular shape) meat. It is tender and has very mild tuna flavor. Great for Sashimi!

Thing are bit different with Blue Fin.

If you look at the whole fish, tail meat would be unsuitable for Sashimi just like Yellowfin.

However, because the belly meat contains a lot of fat, generally known as Toro, you can pretty much eat any part of Blue Fin Tuna as Sashimi, as marked below in green line.

#Sashimi #Quora #Tuna

  • Black Facebook Icon
  • Black Pinterest Icon
  • 5841c704a6515b1e0ad75aab
  • Black Instagram Icon
  • Black Yelp Icon
  • Black Twitter Icon

Office Hours: M-F 11AM - 4PM

San Francisco Office: 100 Pine Street  |  Suite 1250  |  San Francisco  |  CA 94111 

Palo Alto Office: 228 Hamilton Avenue | 3rd Floor | Palo Alto | CA 94301

Tel: 415.373.1023

 

Privacy PolicyCopyright Notice 

 

favicon-196x196.png

NRFSP: Certified Food Safety Manager