Bluefin is the richest, yellowfin is the leanest.

Bluefin has the highest fat content, yellowfin the lowest, and bigeye sits in between.

Fat is what gives tuna that buttery, melt-in-your-mouth texture. Bluefin – especially the belly cut (toro) – can be 30-40% fat. That’s why it’s the gold standard for sushi and sashimi. It’s also why it’s expensive and overfished.

Bigeye is close second. It’s often sold as “toro” in less expensive sushi joints because it’s fatty enough to mimic bluefin, but not quite as rich. Good for sashimi and grilling – stays moist.

Yellowfin (often called ahi) is the leanest. Usually around 2-5% fat. That makes it firmer and less forgiving. Great for searing or grilling, but dry out fast if overcooked. Not the best for raw unless you’re eating a lean cut.

If you’re after that melt-in-your-mouth experience, bluefin toro is the way to go — but you’ll pay for it.