There’s a lot to know if you’re hoping to eat sushi like a pro. For example you’ll need to learn about the different types of tuna. The term “tuna” refers to a fairly large family of fish that includes about 15 different species. In the world of sushi yellowfin and bluefin are the two most popular types of tuna and their meat looks and tastes completely different.
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3 Types of Albacore/Yellowfin/Bluefin Tuna Sashimi/Sushi Review/Comparison with Tutorial – WtA Ep 7
Yellowfin is known in Japan as "kihada maguro" and is also commonly known by its Hawaiian name: Ahi tuna. It is mild in flavor and extremely lean which it compensates for with a firm texture. "Maguro" can refer to any type of tuna sushi or sashimi but some sushi chefs use it exclusively to describe bluefin. Bluefin is fattier than yellowfin with a much richer umami flavor although it depends on the cut.
Interestingly there is no blue or yellow in tuna meat. Those English names come from the color of the fish's skin and fins. Yellowfin has bright yellow fins a yellow lateral line and a yellow dorsal fin; and bluefin is mostly blue and silver all over the body with a dark blue tail.
There are three types of tuna that you will see in Japanese restaurants. Akami is the leanest and mildest-tasting cut that comes from the backbone and back of the tuna (known as the dorsal region – hence the term "dorsal fins"). Chutoro is a medium-fatty cut from around the lower belly and tail and Otoro is an extremely fatty cut from the upper belly. Most of the tuna you eat is the less fatty Akami while Otoro is generally more expensive and prized.
