Bluefin Tuna's Big Comeback, BY AMBER GIBSON, Alta Newsletter
**The Art and Responsibility of Dry-Aged Bluefin Tuna**
The fatty belly of bluefin tuna, or otoro, is one of the most prized cuts of fish in the world, long celebrated for its rich flavor and luxurious texture. Once endangered due to overfishing, Pacific bluefin tuna has made a remarkable comeback thanks to coordinated global conservation efforts. Today, thoughtful chefs like Michelin-starred Drew Deckman and Davin Waite are embracing sustainable practices, incorporating bluefin tuna sparingly and responsibly into their menus. Using innovations like the Steak Locker for dry-aging, these chefs not only extend the lifespan of their catch but also enhance flavor, making each fish go further. As diners, we have the power to support these efforts by choosing chefs and restaurants committed to sustainability, ensuring this iconic species remains a treasured delicacy for generations to come.
