The wedge of meat behind the gill plate. A whole tuna yields only two, which makes it a prized rarity — the fat is dense and the skin side crisps beautifully under heat.
Profile
Fat86
Umami88
Rarity90
Price72
Pairs with
Salt-grilled95
Simmered60
Recommended cooking
GrilledSalt and nothing else
Salt it and leave it fifteen minutes before grilling — moisture tightens and the seasoning works its way in.
How to pick it
Look for clear flesh with a vivid line of bloodline muscle, not a browned one.
Keep exploring
All cuts
Temperatures are guidance for whole-muscle cuts. Ground meat and poultry need 71°C / 160°F throughout.