The fish meat of the tuna bone is called 'Akaochi' in Japanese. Cutouts of the Bluefin tuna are pieces of fish meat that remain behind after filleting the tuna on the bone. Consumption of 'Akaochi' is one of the most traditional Japanese delicacies. The tuna that is scraped off the bone and finely chopped is probably one of the tastiest parts of the tuna. Given its delicate nature and limited production, this product must be consumed immediately. Available fresh or frozen.