Red flesh
Kamatoro
【Nigiri sushi: Akami】
Kama is the bone-in section remaining near the pectoral fins, just below the gill cover, when the head is cut off a tuna. The discolored parts, sinew, and skin are then removed to prepare it as sushi topping. This rare cut surrounds the bone connecting the head to the body and is called kamatoro. It contains no sinew, has a tender texture, and features finer marbling than otoro, resulting in a melt-in-your-mouth sensation. In my personal opinion, its strong richness makes it difficult to balance with vinegared rice, so it's often seared.
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List of Red flesh fish (Akami)