I recently enjoyed a some amazing tuna at a restaurant in Mexico where a whole tuna was cut and served. Here are the four cuts I tried, although most people on here know the cuts, I’m going to break it down for those who don’t.
Otoro: The richest and fattiest part from the belly, known for its “melt-in-your-mouth” texture.
Chutoro: A medium-fat cut from the belly and back.
Kama-toro: Taken from the collar area.
Noten: my first time trying this lesser-known cut from the top of the head, it has a unique taste and texture, similar to chutoro but with more tendons.
My favorite is still Otoro! Also a cut a ribeye nigiri made it in the mix
by sneaks805
