Maguro Tuna Anatomy Parts and Value Hierarchy

Japan — bluefin tuna fishing from ancient Japan; Tsukiji and now Toyosu market in Tokyo as the world center of bluefin tuna trade; the specific anatomy-based value system formalised in Edo period sushi culture and refined through the 20th century

Bluefin tuna (hon-maguro, Thunnus thynnus or T. orientalis) is organised into a precise value and flavour hierarchy based on anatomy — the most sophisticated single-ingredient classification system in Japanese seafood culture. The core divisions: akami (red meat, the leanest portions from the upper back and tail — clean, iron-rich flavour with minimal fat); chutoro (medium fatty — from mid-belly and back near the head — balanced fat and lean character, considered by many the most complex); otoro (fatty — from the front belly section — extremely high intramuscular fat, the most prized and expensive, known for its 'melting' character); and kama (collar/neck area — extremely fatty, usually grilled, not used for sashimi). Sub-categories: naka-toro is the middle belly region between chutoro and otoro; toro with shimofuri (fat marbling visible as white streaks) commands the highest premiums.

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