BLUEFIN TUNA PARTS

Bluefin tuna, like most fish, are composed of various parts that are commonly consumed or utilized. Here are some of the parts of a bluefin tuna:

Belly: The belly of the bluefin tuna is known for its rich, fatty texture and is often served as a delicacy in high-end sushi restaurants.

Loin: The loin is the main portion of the fish's meat and is typically used in a variety of dishes, such as seared tuna steaks.

Collar: The collar of the bluefin tuna is the area behind the head and contains a lot of flavorful meat that is often grilled or broiled.

Fins: The fins of the bluefin tuna are often used in soups and stews.

Tail: The tail of the bluefin tuna contains a small amount of meat that can be used in dishes like ceviche.
Head: The head of the bluefin tuna is sometimes used to make soup stock or can be grilled or broiled.

It's worth noting that not all of these parts are commonly consumed in all cultures, and some may be considered more desirable than others. Additionally, consumption of bluefin tuna is highly regulated due to concerns about overfishing and declining populations, so it's important to source it responsibly.