The belly fillet of bluefin tuna contains Akami, Chutoro and Otoro. Akami, which in Japanese means "red meat", is the inner part of the fillet close to the bone The main features are the red color and the intense taste. Chutoro means "medium softness" because of the fat content. It is the outer part of the fillet, close to the skin, between the Akami and the Toro. Chutoro is characterized by its pink color and its rudeness. The abdomen is called Toro. The upper part of the abdomen is more solid and if it has a high fat content, it is called Otoro. If it is extremely fat, the abdomen is called Otoro. The belly fillet is the main characteristic of bluefin tuna (hon maguro), highly appreciated by Japanese specialists all over the world. This duality of colors and textures offers chefs endless culinary possibilities.