Maguro Akami (Lean Tuna)
Agami in Japanese means red meat. In this case, it refers to the part of the tuna that is cut from the upper part of the back and the inside of the fish. The Maguro Akami has a deep red color and is, unlike Maguro Chu Toro and Maguro O Toro, very low in fat but yet very tasteful. This fish is perfect for sashimi and sushi, but it is also delicious as a steak.
Please pay attention:
What makes blue fin tuna so delicious is its richness of fatty parts. This does however make it prone to discoloration. Because of this, tuna has a short “best before” date of about two weeks. Keep in mind that this is not the same as an “expiry” date, and even if a frozen piece of tuna changes color, this does not mean it cannot safely be consumed. You make it into “Zuke” (marinade). To make “Maguro no Zuke”, boil off the alcohol of some cooking mirin, and marinate the tuna for 15 minutes in a mixture of 3 parts soy sauce and 1 part cooking mirin.
Weight: 200 grams
Country of origin: Spain/Croatia
* Keep in freezer (-18℃