there are several different varieties of
tuna but bluefin is what you're most
likely to find in high-end sushi
restaurants and the different parts of a
bluefin tuna also vary drastically in
price ottoro is the fattiest part of the
tuna outside of the head and collar area
this is the most expensive
the chew toro is getting around toward
the side of the tuna it still has fat
within the red and then akami which
means literally red meat in japanese is
the leanest part which you find more
towards the center alchemy 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