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Tuna spine marrow — Japanese nakaochi — is the soft, fatty flesh that clings to the backbone of a tuna (Thunnus) and is scraped from between the vertebrae once the four loins are cut away. Despite the name, fish have no true mammalian marrow; this is the prized scrap muscle and gelatinous connective tissue of the spine, scooped out with a spoon or a shell — melting, richly savoury, and the flesh behind negitoro and nakaochi maki.