sekami is the Japanese name for part of the back of the bluefin tuna. The back side can be divided into 3 parts. To be specific, sekami is the thick head of the back. This bluefin tuna is grown, better said, it is a fattened specimen. There is a great difference in taste between masonry and wild tuna. Genuine specimens are better culinairy. The head of the back, better known as sekami, has red meat but also has a little more tendon because it was attached to the neck of the tuna. The sekami features a layer of Chu against the sheet side. That means medium softness, because of the higher fat content and lighter color that is always on the sheet side. This diversity of colors and textures offers chefs endless culinary possibilities. Tuna with a low fat content has more red meat (akami). Tuna with a higher fat content also has more Chu in itself.