Due to its large size, its cleanliness and its versatility, the loin is the most used cut of tuna, ideal for raw preparations.
The Japanese divide the loin into Akami and Chutoro. The Akami is the part attached to the spine and has an intense red color and a lower level of fat. The Chutoro is the part attached to the skin and has a pinker color, due to the higher level of infiltrated fat.
The loin is ideal for raw preparations. In sashimi, sushi, tartare, ceviche or simply grilled or grilled, the result is spectacular.