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  • There are several different varieties of tuna, but bluefin is what you're most likely to find at high end sushi restaurants and the different parts of a bluefin tuna also vary drastically in price.

  • Ole toro is the fattest part of the tuna outside of the head and collar area.

  • This is the most expensive.

  • The chu toro is getting around toward the side of the tuna.

  • It still has fat within the red and then akemi, which means literally red meat in japanese, is the leanest part, which you find more towards the center.

  • Akemi is the most common and cheapest part of the fish, but it's still more expensive than that can of albacore at your local market.

There are several different varieties of tuna, but bluefin is what you're most likely to find at high end sushi restaurants and the different parts of a bluefin tuna also vary drastically in price.

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