Akami is cut from the top part of the back and the inside of the fish. It is deep red and firm, very lean and low in fat.
It is the least-expensive cut, not only because there is more of this part of the fish to be cut, but because with less fat, it is less flavoursome.
Available any time of year from the fish.
Akami is Japanese for “red meat”. “Aka” means “red”, “mi” means “meat”.