Produce deep frozen at -60º
THE PRIME CUT PAR EXCELLENCE
Thanks to its large size, clean texture and versatility, the loin is the most commonly used cut of tuna.
The Japanese divide the loin into Akami and Chutoro. The Akami is the part next to the dorsal fin, with an intense red colour and lower level of fat. The Chutoro is the part next to the skin, with a more pinkish colour, because of the higher level of fattiness.
The loin is perfect for serving raw. As sashimi, sushi, tartar, ceviche or simply grilled or barbecued, the result is outstanding.
Interpretation of a Tuna Gilda
Bluefin tuna and chips