Atlantic
Bluefin Tuna
OFFERING ATLANTIC BLUEFIN TUNA WORLDWIDE
A New High-end
Market Segment
Nortuna is in a unique position to be the first actor on worldwide basis offering farmed ABFT in the marked. By doing this, the Company will be an enabler for developing a whole new high-end market segment within the Aquaculture business world wide.
Proof of Concept has already been demonstrated through our repeated successful farming of ABFT. We have demonstrated the technology and ability to produce ABFT from eggs to 35kg fish several times in R&D facilities in the Mediterranean. Our ongoing commercial pilot localized in Cabo Verde is based on the results from this R&D production.
WIDE RANGE OF MEAT QUALITIES
Atlantic Bluefin Tuna (Thunnus thynnus), known for its remarkable size and speed, offers a diverse range of meat qualities across its anatomical structure, making it a globally sought-after delicacy, especially for sushi and sashimi. The texture, color and flavor of the meat vary significantly depending on where it is harvested from the fish.
DELICATE, LIGHT TASTE
Akami (Lean Meat): Akami is most of the meat along the back and sides. This is tender lean meat with a dark red colour. Akami is known for its firm texture and clean, light taste. It is highly valued in sushi and sashimi for its delicate yet distinct flavour.
THE MOST SOUGHT-AFTER PIECE
Toro (Fatty Meat): “Toro” is the Japanese term for the fatty part of the tuna, located in the belly. Toro is divided into two main categories; Chutoro (medium fat) and Otoro (high fat). Chutoro, found closer to the fish's back, offers a balanced mix of flavor and texture with a pink hue. Otoro, on the other hand, is the most sought-after piece, known for its pale pink to white color and melt-in-the-mouth texture, thanks to the high content of intramuscular fat.
EXCEPTIONALLY FLAVOUR
Kama (Meat Near the Head): Kama, the area around the fins and head, is less known but offers an exceptionally flavorful meat with a richer texture compared to Akami. The meat here often requires longer cooking times and is popular for grilling.
These different parts of the Atlantic Bluefin Tuna reflect a complexity of taste and texture that is deeply appreciated in culinary circles. The varying fat composition and quality of meat from different parts of the fish highlight its culinary flexibility and status as a premium ingredient in both traditional and modern dishes.
