Fish
Atlantic Bluefin
S tier
Atlantic bluefin is the common market name for Thunnus thynnus sold as loin, akami, chutoro, and otoro when graded Japanese-style. Fat content varies by season and fish size; spring and autumn fish often show different belly scores. Colour is deep red to ruby with a clean marine aroma when pristine. Restaurants use it for seared steaks, tartare, and raw service where regulations allow. Home cooks lucky enough to buy it should keep it ice-cold, dry the surface for browning, and stop cooking while the centre is still translucent. Price reflects scarcity and management cost, not just flavour.
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Characteristics
Preparations
Traits
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Mediterranean almadraba traps landed Atlantic bluefin for local and trade markets.
Air freight of Atlantic bluefin to Tokyo auctions redefined global tuna luxury pricing.
ICCAT quotas and farm fattening cages altered how Atlantic bluefin reached markets.