Tuna for sushi is three different fish and they taste completely different
By Clare FarnellUpdated 14 May 202610 min read
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Tuna is the centrepiece of traditional Japanese sushi culture. Bluefin tuna is the most prized species. Before salmon became popular in the late 1980s, tuna was the prestige fish in every sushi restaurant. The best cut of tuna, otoro, the fatty belly, remains the most expensive delicacy and most sought-after piece. Every professional sushi chef values tuna above other fish.
For home sushi making, tuna is more demanding than salmon. The cuts matter more. The sourcing is harder. The mercury content requires consumption limits. The color changes fast after the fillet is cut, which means you need to use it quickly.
But when you do it right, fresh yellowfin tuna sashimi or tuna nigiri is the clearest expression of what sushi is supposed to be. Clean, mild, rich ocean flavor with a silky texture that no other fish replicates.
What types of tuna are used in sushi?
Three species: yellowfin (ahi) at $20 to $35 per pound, bigeye at a similar price, and bluefin which ranges from $30 to $120 per pound.
Yellowfin tuna (ahi)
The most widely available sushi-grade tuna. Deep red color with a mild, clean ocean flavor. Lower fat content than bluefin. Best for everyday sushi use. Sold as 1 to 4 lb loins from online seafood specialists.
Price: $20 to $35 per pound from specialist suppliers. $15 to $25 per pound from well-stocked Japanese fishmongers.
Bigeye tuna
Similar to yellowfin but with higher fat content and richer flavor. Often sold alongside yellowfin at the same price point. The color is slightly darker and the texture is smoother.
Bluefin tuna
The premium species. Divided into three cuts:
Akami (lean loin): Deep red, mild flavor. The entry-level bluefin cut. $30 to $50 per pound.
Chutoro (medium fatty): Pink-red with visible fat marbling. Richer, more complex flavor. $40 to $80 per pound.
Otoro (fatty belly): Pale pink, intensely marbled, buttery and rich. The most prized cut in Japanese cuisine. $60 to $120 per pound or more. Found mainly at specialist suppliers and high-end fishmongers.
For most home sushi makers, yellowfin is the right starting point. It tastes excellent, is widely available, and costs half to a quarter of bluefin.
What is sushi-grade tuna?
Like salmon, sushi-grade tuna is a marketing term with no legal standard. What determines safety is freezing history and species.
Refrigerate tuna immediately after purchase. Tuna has a naturally lower parasite risk than most ocean fish because its body temperature runs higher than surrounding water, creating an environment less hospitable to parasites. High-quality tuna from reputable suppliers is sometimes served never-frozen at top restaurants.
For home use, buy from suppliers who confirm the fish was frozen to FDA standards (minus 20 degrees Celsius for 7 days). This removes the parasite risk and protects you regardless of the quality of your sourcing. Online specialists like Catalina Offshore and Riviera Seafood Club ship frozen loins with temperature monitoring.
For the full safety and sourcing guide, read the fish and seafood hub.
How do you choose quality tuna?
Deep red color with no brown edges and uniform color throughout the loin. Firm to the touch and clean ocean smell with no ammonia.
Fresh sushi-grade tuna: deep red (akami) or pink-red (chutoro), uniform color throughout the loin, firm to the touch, clean ocean smell, no brown edges or gray patches.
Avoid: brown or gray edges, dull faded color, any ammonia smell, slimy surface texture. Oxidation happens fast once a loin is cut and exposed to air. Buy loins that were cut recently and use the same day. A loin stored under vacuum packaging keeps longer than a cut piece. If buying vacuum-packed frozen tuna, look for a bright red color when thawed and no gray patches. Inspect both the surface and the interior at the cut end before slicing.
How do you slice tuna for sushi?
Cut across the grain at a 45-degree angle. For nigiri, slice 7 to 10 gram pieces 5 to 7 mm thick. For maki, cut 1 cm strips with the grain.
The technique is identical to salmon slicing. Wet your knife blade before every cut. Use a single pulling motion, not a sawing action. The dense texture of tuna is more forgiving than delicate white fish but still requires a sharp blade to avoid tearing.
The preparation for nigiri: one slice draped over a mound of shaped rice with a thin smear of wasabi between them. Dip the finished piece fish-side first into soy sauce. The clean flavor of yellowfin tuna absorbs soy sauce without becoming salty. For a tuna roll, cut strips 1 cm wide and place in a maki roll alongside cucumber or avocado. The slice should overhang the rice slightly on both ends.
For the full fish preparation guide with step-by-step slicing technique for all fish types, read the technique page.
How much tuna should you consume per week?
The FDA recommends limiting yellowfin tuna to 2 to 3 servings per week for adults. Bluefin has similar limits. Children need stricter limits.
Children and pregnant women should follow stricter limits. The FDA seafood advice guide has specific serving size recommendations by species and life stage.
Mercury accumulates in the body over time. Occasional tuna sushi, once a week or less, carries minimal risk for most healthy adults. Eating tuna sashimi daily for extended periods is not recommended. For pregnancy-specific guidance, the FDA recommends women who are pregnant or trying to become pregnant avoid the highest-mercury species (bigeye, bluefin) and limit albacore to one serving per week. Yellowfin is in the moderate-choice category.
Where do you buy sushi-grade tuna?
Japanese fishmongers who confirm freezing standards are the most reliable source. Online specialists ship frozen loins with temperature logs.
Regular supermarket tuna is almost never frozen to FDA sushi-safe standards. The fresh tuna steaks in supermarket fish counters are intended for cooking. Do not use them raw without verifying the full cold chain history. Ask the counter staff specifically: was this fish frozen to minus 20 degrees for 7 days? If the answer is uncertain, cook the fish instead. The same fish prepared as a seared tuna steak is excellent when it is not verified for raw consumption.
For the full sourcing guide covering all fish types, read the fish and seafood hub. For all sushi ingredients including rice, nori, and condiments, read the parent page.
What is sushi-grade tuna?
Sushi-grade tuna is fish that has been frozen to FDA-recommended temperatures to kill parasites, or which comes from a supplier who confirms its safety for raw consumption. There is no legal standard for the term. Yellowfin and bigeye are the most widely available species.
What is the difference between akami, chutoro, and otoro?
Akami is lean loin from bluefin tuna, deep red with mild flavor. Chutoro is medium-fatty belly, pink-red with richer flavor. Otoro is fatty belly, pale pink and intensely marbled. Otoro is the most prized and most expensive cut in sushi.
How much tuna is safe to eat per week?
The FDA recommends limiting yellowfin and bigeye tuna to 2 to 3 servings per week for adults. Bluefin has similar limits. Mercury accumulates over time. Occasional consumption carries minimal risk for healthy adults.
Can I use supermarket tuna for sushi?
Only if you verify it was frozen to FDA parasite-killing standards. Most supermarket fresh tuna steaks are intended for cooking. Ask about freezing history specifically before buying for raw consumption.
What does fresh sushi-grade tuna look like?
Deep red (yellowfin, akami) or pink-red (chutoro) with uniform color throughout. No brown or gray edges. Firm to the touch. Clean ocean smell. Any oxidation or off smell means the tuna is not fresh enough for raw use.
Clare Farnell has been making sushi at home since 2021 and writes about Japanese home cooking, sushi tools, and kitchen equipment at sushi-planet.com.
Last updated: 14 May 2026.