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There are several different varieties of tuna, but bluefin is what you're most likely to find at high end sushi restaurants and the different parts of a bluefin tuna also vary drastically in price.
マグロにはいくつかの種類がありますが、高級寿司店で見かけるのはクロマグロで、クロマグロの部位の違いによって値段も大きく変わってきます。
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Ole toro is the fattest part of the tuna outside of the head and collar area.
大トロとは、マグロの頭と襟足の部分以外の最も太い部分のこと。
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This is the most expensive.
これが一番高い。
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The chu toro is getting around toward the side of the tuna.
中トロはマグロの横に向かって回り込んでいる。
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It still has fat within the red and then akemi, which means literally red meat in japanese, is the leanest part, which you find more towards the center.
赤身の中に脂肪があり、赤身は中心部にある赤身の部分です。
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Akemi is the most common and cheapest part of the fish, but it's still more expensive than that can of albacore at your local market.
アケミは最も一般的で安価な部位ですが、それでも近所の市場で売られているビンナガの缶詰よりは高価です。
