Akami Big-Eye Tuna: A Guide to This Delicious Fish

Akami big-eye tuna is a type of tuna renowned for its rich flavor and tender texture. This delicious fish is commonly used in sushi and sashimi dishes, and is known for its beautiful red color. Despite being a type of bluefin tuna, akami is leaner than its fattier counterparts, making it a lighter but still flavorful choice.

Whether you're a sushi lover or simply looking to expand your seafood repertoire, akami big-eye tuna is definitely worth considering.

What is Big-Eye Tuna?

Big-eye tuna is a delicious type of tuna that is commonly used in sushi and sashimi dishes. Big-eye tuna is known for its rich flavor and tender texture. The fish is typically caught in the Pacific Ocean and can be found in many different parts of the world.

Akami is a part of big-eye tuna that refers to lean reddish meat. This is the main part of the fish, so it’s more readily available than the other parts, called chūtoro and otoro. It has the least fat out of the whole tuna, which makes it the most affordable.

Big-eye tuna, which is different than bluefin tuna, has less fat, so the taste is light, but both are red meat there's a good balance of fat. Big-eye tuna are generally the size of yellowfin, and smaller than bluefin. They are long and streamlined, have dark metallic blue on their backs and upper sides, and are nearly white on their lower sides and belly. They can live as long as 15 years.

Akami Big-Eye Tuna and Japanese Cuisine

The juicy red flesh is a delight and it takes just a few minutes and a handful of simple ingredients to rustle up a mouthwatering dish. Akami big-eye tuna can be enjoyed in various dishes such as carpaccio, pickles, sushi rolls, and more. It can also be grilled or seared to bring out its rich flavor. The fish can be served with soy sauce or wasabi to enhance its flavor.

The best way to enjoy akami from big-eye tuna is to buy it as fresh as you can get, straight from Japan to your doorstep. Luckily, Wagyuman is the premier importer of this delectable cut of fish and you can order the fish anytime you want!

What is Akami in Tuna?

Akami is a term used in Japanese cuisine to refer to the lean, red meat of tuna. In English, akami roughly translates to "red part". This part of the tuna fish is known for its vibrant red color, which is an indication of its freshness and high quality.

Compared to other cuts of tuna such as toro, which is the fatty belly portion, akami has a much lower fat content and is considered the leaner part of the fish. It is also the most abundant cut of the toros, making up the majority of a tuna's flesh.

This part of the fish is commonly used in sushi and sashimi dishes, and is often the default option when ordering "maguro" at a sushi restaurant. In fact, akami is the most common type of tuna sushi served in Japanese dining establishments. This is because it has a distinct and savory umami flavor that is highly prized in Japanese cuisine.

Despite its low fat content, akami is still a rich source of protein and other nutrients. It is a popular choice for health-conscious individuals, as it is low in calories and high in essential amino acids. This makes it a nutritious and delicious option for those who are looking to maintain a healthy diet.

Due to its popularity, akami is readily available at most fish markets and supermarkets. It is also one of the more affordable cuts of tuna, making it a great option for those who want to enjoy the taste and health benefits of tuna without breaking the bank.

Where to Purchase Akami Big-Eye Tuna?

 If you’re looking for a new type of fish to try, akami big-eye tuna is definitely worth checking out! It has a rich flavor and tender texture that make it perfect for sushi and sashimi dishes. Whether you're an experienced sushi connoisseur or just starting to explore Japanese cuisine, come check out WAGYUMAN's amazing big-eye tuna cuts, straight from Japan!