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Chūtoro is usually found near the skin on the back and belly. It combines the lighter but deep, slightly bitter flavor of an akami with the sweet tenderness of an ōtoro. It is quite expensive and usually served only on special occasions.
- Smith, Andrew F. (2012). American Tuna: The Rise and Fall of an Improbable Food. University of California Press. p. 95. ISBN 9780520954151.
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