The fresh bluefin tuna is "grown", better to say, fattened. The posterior part of the bluefin tuna contains Akami and Chu. Akami, which means 'red meat' in Japanese, is the inner part of the loins near the bone The main features are the red color and the intense taste. Chu means "medium softness" because of the fat content. It is the outer part of the loins, close to the skin, and is characterized by its pink color and its rishness. The combination of Akami and Chu is the most important feature of bluefin tuna, valued by Japanese specialists all over the world. This duality of colors and textures offers chefs endless culinary possibilities. Please note: Tuna with a low fat content has more red meat (Akami). Tuna with a higher fat content also has more Chu in itself.