The Delicious and Nutritious Tuna Cheek Meat

The Delicious and Nutritious Tuna Cheek Meat

Tuna cheek meat, also known as maguro in Japanese, refers to the fatty, tender cheek muscles of tuna fish. While not as popular as tuna belly or toro, tuna cheek is considered a delicious and valuable part of the fish. When sliced into sashimi or prepared as nigiri sushi, the buttery texture and rich, ocean-like flavor of tuna cheek is highly prized. Let's take a closer look at this unique tuna cut and why it deserves more attention.

What is Tuna Cheek Meat?

Tuna cheek meat comes from the cheek muscles that allow the fish to powerfully bite and feed. Located right below the eye socket on both sides of the head, the cheek muscles contain more fat than the leaner body meat. This high fat content gives tuna cheek its velvety texture and concentrated flavor.

The best tuna for cheek meat comes from the prized bluefin tuna species. Bluefin tuna are migratory fish that travel vast distances in the ocean. Constant swimming develops firm muscles and evenly distributes fat throughout their bodies. Their diverse diet of fish, squid, and crustaceans also influences the rich taste of the meat.

Depending on the size and age of the bluefin, cheek meat may be called:

• Kama (from smaller fish)
• Hamo (from medium fish)
• Maguro (from large, mature fish)

The Japanese highly esteem maguro cheek meat from older bluefin for its fatty marbling and refined flavor. A single bluefin tuna head may yield 10-20 pounds of cheek meat.

Preparing and Serving Tuna Cheek

Tuna cheek requires meticulous preparation to remove all traces of blood, bone, and sinew. The meat is first simmered briefly before trimming. A sharp knife skillsfully slices the cheek into manageable pieces for sashimi or sushi.

Tuna cheek has a rich mouthfeel similar to foie gras. It melts on the tongue with notes of umami, butter, and the fresh ocean. The meat is often served lightly seared or torched to accentuate the fattiness. Common preparations include:

• Sashimi - thin slices served raw with soy sauce and wasabi
• Nigiri sushi - slices pressed over rice ovals
• Carpaccio - thinly sliced then dressed with lemon, olive oil, and sea salt
• Grilled - seared over hot coals or blowtorched

The luxurious texture and big flavors of tuna cheek pair beautifully with pickled ginger, ponzu sauce, and citrus fruits. A brush of soy glaze over grilled cheeks also enhances the taste. Try tuna cheek sushi rolls wrapped in soy paper for an elegant presentation.

Nutrition & Health Benefits

While high in fat, tuna cheek meat delivers essential fatty acids and nutrients. A 3 oz (85g) serving provides:

• 162 calories
• 9g protein
• 11g fat
• Vitamin A - 6% DV
• Vitamin B3 - 25% DV
• Vitamin B12 - 161% DV
• Potassium - 5% DV
• Selenium - 78% DV
• Omega-3 fatty acids - 0.5g

The omega-3 content in tuna cheek may enhance heart and brain health. These healthy fats also have anti-inflammatory effects to improve skin and joint conditions. Additionally, the protein, vitamins, minerals, and antioxidants in tuna cheek support muscle growth, blood flow, immunity, and energy levels.

Sustainability & Fishing Practices

Overfishing has led to a decline in Pacific bluefin tuna stocks. However, regulations are now in place to ensure more sustainable fishing. Consumers can also make informed seafood choices when buying tuna cheek meat.

When possible, choose tuna cheek meat from small-scale fisheries using pole & line or trolling catch methods. These techniques result in less bycatch (accidental catching of other marine species). Also look for fish caught one at a time and processed on shore to maintain quality.

Tuna cheek sourced from offshore ranches is another sustainable option. At these ranches, wild tuna are captured young and raised in large net pens. They are fed a natural diet to enhance flavor before harvesting.

Supporting responsible fishing helps preserve tuna populations and marine ecosystems. Seek out quality assurance labels like Marine Stewardship Council (MSC) certified when buying tuna cheek products.

How to Cook with Tuna Cheek Meat

Tuna cheek requires gentle cooking to keep the flesh moist and tender. The fatty meat can be quickly cooked over high heat. Take care not to overcook tuna cheek to avoid a rubbery texture. Here are some delicious ways to enjoy this prized tuna cut at home.

Seared Tuna Cheek

Searing adds a beautiful crust while keeping the interior rare. Try searing tuna cheek slices or serving carpaccio-style with lemon and olive oil.

• Cut cheeks into 2 inch pieces and season with salt and pepper
• Heat vegetable oil in a skillet over high heat
• Add tuna cheeks and sear 30-60 seconds per side
• Slice seared cheeks into strips and serve with ponzu dipping sauce

Grilled Tuna Cheek

The fatty cheeks take well to grilling. The smoky char pairs wonderfully with the rich meat.

• Brush cheeks with oil and season with spices like garlic powder and paprika
• Grill over hot coals, turning once, until lightly charred, about 3 minutes per side
• Let rest 5 minutes then slice into strips
• Serve grilled cheeks in tacos, over greens, with rice, or on skewers

Tuna Cheek Tataki

In this Japanese preparation, tuna is briefly seared then sliced to mix raw and cooked flavors.

• Cut cheeks into 1/4 inch slices and season with salt
• Heat cast iron skillet on high until smoking
• Sear slices 5-10 seconds per side
• Slice seared cheeks across the grain into thin pieces
• Top with scallions, ponzu sauce, and toasted sesame seeds

Simmered Tuna Cheek Nabe

For a hearty winter dish, simmer tuna cheek slices in broth with vegetables.

• Simmer tuna cheeks 5 minutes in dashi, sake, mirin broth
• Add mushrooms, daikon, bok choy and continue simmering until tuna is cooked through, about 5 more minutes
• Ladle broth, tuna cheek, and vegetables into bowls
• Garnish with scallions and enjoy the rich hot pot-style meal

Crispy Pan-Fried Tuna Cheek

Coating the cheeks in panko breadcrumbs creates a crunchy contrast to the tender meat. Serve over rice or noodles.

• Coat cheeks in flour, beaten egg, then panko crumbs
• Pan fry in vegetable oil over medium-high heat until crispy, about 3-4 minutes per side
• Slice and serve with lemon wedges and tartar sauce

Where to Find and Buy Tuna Cheek Meat

Obtaining quality tuna cheek meat requires sourcing from specialty suppliers. Very little makes it to mainstream supermarkets. Try these sources to buy fresh or preserved tuna cheek.

Japanese Fish Markets

For the best selection and quality, shop at Japanese fish markets in major cities. Establish relationships with the fishmongers and request tuna or bluefin cheek meat. Reputable sellers can show documentation detailing the tuna's origins and catch method.

Specialty Online Shops

Several online fish retailers offer tuna cheek meat. Well-packaged shipments are flash frozen to preserve freshness. For example:

• Catalina Offshore Products - Wild-caught Pacific bluefin
• SeafoodSO - Ranch-raised Atlantic and Pacific bluefin

Check websites for current availability and ordering options. Most sites provide educational resources on selections and sustainability practices as well.

Canned Tuna Cheek

To enjoy tuna cheek easily at home, look for high-quality canned options. These feature skipjack or younger bluefin tuna cheeks canned at sea to lock in freshness.

• Yama Yaki - Pole & line caught skipjack tuna cheek
• Marusho - Troll-caught Pacific bluefin cheek

The cans may be imported from Japan and a bit pricey but offer delicious condensed tuna flavor. The cheek meat and oils make an easy protein boost for rice bowls, pasta, and salads.

Key Takeaways

Tuna cheek meat is a highly prized seafood delicacy, especially from the mature bluefin species. When sliced for sashimi or nigiri, the fat-laced meat delivers an exceedingly rich, tender bite with oceans of flavor. Tuna cheek can be quickly cooked over high heat, but is best served rare or medium-rare to appreciate the buttery texture. Sourcing quality tuna cheek requires a specialty supplier, but is worth seeking out for memorable meals and elegant entertaining. With a little effort, this unique tuna cut can provide delicious nutrition and culinary rewards.

FAQs

What is tuna cheek meat?

Tuna cheek meat comes from the fatty cheek muscles on each side of a tuna's head. It's very tender and rich in flavor.

What types of tuna have the best cheek meat?

Cheek meat from bluefin tuna like Pacific and Atlantic bluefin is considered the highest quality. It has the most marbling and refined flavor.

How is tuna cheek meat eaten?

Tuna cheek is often enjoyed as sashimi or nigiri sushi. It can also be quickly seared, grilled, or simmered gently in soups and hot pots.

Is tuna cheek healthy to eat?

Yes, tuna cheek provides healthy omega-3 fatty acids, protein, vitamins, and minerals. It should be eaten in moderation as part of a balanced diet.

Where can I buy tuna cheek meat?

Check specialty fish markets, Japanese grocery stores, high-end online seafood shops, and some canned tuna brands to find tuna cheek meat.