Revered in culinary circles for its luxurious texture and buttery belly, Bluefin Tuna stands as a pinnacle in the seafood world, offering an unparalleled combination of texture and flavor that can elevate any culinary creation. Widely enjoyed purely raw in sashimi, Bluefin tuna finds also a prominent place in preparations such as chef Nobu Matsuhisa’s famous Bluefin Tuna Tartare, in which the famed chef elevates the buttery texture of Otoro with the moist of tangy dressings. It boasts a delicate yet firm flesh that is a joy to work with in the kitchen. Its meat is famous for a silky, almost buttery texture that can melt in the mouth, especially when it comes to the highly prized "Otoro" or the fatty belly part of the fish. The flavor can be described as deep and robust, with subtle hints of sweetness, and is highly sought after, especially in sashimi and sushi dishes. It pairs excellently with soy sauce, wasabi, and pickled ginger in Japanese cuisine, as well as with citrus elements, fresh herbs, and olive oil.

The fresh, high-quality cuts are savored raw, where its subtle flavors can be fully appreciated. Apart from raw preparations, Bluefin Tuna is also cherished when grilled, searing the outside while preserving the moist, tender inside, creating a delightful contrast in textures. This fish is a rich source of high-quality protein, Omega-3 fatty acids, and a variety of essential vitamins and minerals including Vitamin B12 and selenium.