3 Things to Know About Tuna Fat Content

Bluefin has the highest fat content Bluefin, especially the belly cut (toro), can be 30-40% fat. That gives it a buttery, melt-in-your-mouth texture, making it the gold standard for sushi and sashimi — and the most expensive and overfished option.

Bigeye sits in the middle Bigeye is fatty enough to mimic bluefin, though not as rich. It’s often sold as “toro” in cheaper sushi spots and works well for sashimi or grilling because it stays moist.

Yellowfin is the leanest Yellowfin (ahi) is usually 2-5% fat, making it firmer and less forgiving. It’s great for searing or grilling but dries out fast if overcooked, and it’s not the best choice for raw eating unless you want a lean cut.