Japanese Tuna Saku | Bluefin Akami Tojiro One half will have four

One half will have four bones

Cut against the grain

Helper handle is bigger than standard for easy lifting

they are red pigs with drooping ears

You don't actually have to imagine--you can try it for yourself

Japanese Tuna Saku | Bluefin Akami Tojiro One half will have fourThis is Bluefin Akami at its finest clean, lean, and brilliantly red. Cut into saku blocks (perfect rectangular loins), this is the prized back muscle of the Bluefin tuna: deep in color, firm in texture, and ideal for sashimi, sushi, or tataki. Akami () is the lean, deep red meat from the back and sides of the tuna specifically the Bluefin in this case. It's the most abundant part of the fish and the go to cut for those who appreciate clean, meaty