Food - Drink
Bluefin Vs. Bigeye Tuna: Which Is Better For Sashimi?
By WENDY LEIGH
Unlike sushi rolls, tuna sashimi is eaten raw without rice, seasonings, or sauces, so high-quality fish with the perfect taste and texture is a must. Two tuna species that are known to make great sashimi are bluefin and bigeye, both of which are fatty and flavorful with striking deep-red flesh, but these fish also have many differences.
Bigeye tuna, or mebachi maguro, are firm, tender, and have a rich, sweet flavor that's clean and less "fishy." The color of this fish is slightly paler than of bluefin tuna, since fishing practices for bigeye often target juvenile fish, and if you prefer slightly leaner sashimi, the part of the bigeye known as akimi is a great choice.
Meanwhile, bluefin is even richer and more tender than bigeye due to its higher fat content, especially in the fish's underbelly or toro, which is widely considered to make the best sashimi. Toro can be separated into otoro, the fattiest cut from the bottom-most belly section, and chutoro, a medium-fat cut found along the sides.
In terms of cost, bluefin is the most expensive of all tuna species; therefore, bigeye can be a more affordable choice for sashimi, especially for fans of leaner cuts. Both bluefin and bigeye have plenty of vitamins, iron, potassium, protein, and omega-3 fatty acids, so which is "better" comes down to your tastes and budget.