BIGEYE TUNA (AKAMI)

Bigeye Tuna Akami is the lean, deep-red meat from the back and inner parts of the Bigeye tuna, prized in sushi/sashimi for its rich, meaty flavor and firm, less fatty texture compared to other cuts like toro, offering a balanced, high-protein seafood option rich in Omega-3s, perfect for fresh, light Japanese dishes.

• Meaning: @Akami@ (赤身) in Japanese means @red meat,@ referring to the leaner, deeper-colored muscle of tuna.
• Location: It comes from the upper back and interior of the fish, away from the belly fat.
• Characteristics: It's known for its deep red color, firm texture, and bold, meaty taste, with less fat than fattier cuts. 

• Sushi & Sashimi: Akami is a staple for sushi and sashimi, often served with soy sauce, wasabi, and pickled ginger.
• Versatile: It's excellent in rolls or served simply to appreciate its flavor.
• Pairings: Pairs well with bold flavors like olive oil, balsamic, or in hot pot dishes.