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The Akami of Yellow-Fin Tuna is a light red color close to pink and the taste is a light with no sharpness. The fat is low so the Toro part cannot be taken out, but the meat is firm, making it perfect for sashimi or steak. Called Ahi in Hawaii, Akami is the leanest part of tuna and is described to be meatier with a bolder taste profile. If you ask for ‘Maguro (Tuna)’ at a restaurant or order any kind of tuna roll or sushi without requesting ‘Toro,’ you will get this cut.