BLUEFIN TUNA, MAINE WILDCAUGHT

The season for Maine Bluefin starts in June and runs for approximately six months. As the season progresses the tuna start to get very fatty. This fatty content is highly desired among sushi chefs. 

• Otoro (left): The most desirable part due to its rich flavor. This part contains the most fat that it literally melts in your mouth. It is the Wagyu beef of seafood. 

• Chutoro (center): A blend of Otoro and Akami, so it provides a good combination of a fatty and meaty texture. 

• Akami (right): Meaty and bright red, goes perfect on top of rice. Contains less fat but still packed with deliciousness.

Priced per Pound, Price subject to change.