Toro ( Japanese: トロ, translating to "melting") is the fatty meat of tuna [1] [2] [3] served as sushi [4] or sashimi. It is usually cut from the belly or outer layers of the Pacific bluefin tuna (the other fish known for similar meat is bigeye tuna). [5] Good-quality toro is said to create a "melting" sensation once placed in the mouth. [1]
The cut is very desirable and has the highest price in the areas of the world where consumers like fatty fish (Japan, USA). [1] This preference is a relatively new phenomenon: prior to the Second World War toro was considered to be of low value and frequently simply discarded. [6]
Toro is subdivided into two grades: [7]
The meat from the inner layers of the fish, called akami (赤身), [1] is more reddish and has less fat (with 14% fat in bigeye). [5]
Toro from wild tuna is a seasonal product: winter tuna is considered to be better, summer one is less fatty. [8]
The sushi menu consists of basic Edo style sushi and they are grouped in their styles.
Toro ( Japanese: トロ, translating to "melting") is the fatty meat of tuna [1] [2] [3] served as sushi [4] or sashimi. It is usually cut from the belly or outer layers of the Pacific bluefin tuna (the other fish known for similar meat is bigeye tuna). [5] Good-quality toro is said to create a "melting" sensation once placed in the mouth. [1]
The cut is very desirable and has the highest price in the areas of the world where consumers like fatty fish (Japan, USA). [1] This preference is a relatively new phenomenon: prior to the Second World War toro was considered to be of low value and frequently simply discarded. [6]
Toro is subdivided into two grades: [7]
The meat from the inner layers of the fish, called akami (赤身), [1] is more reddish and has less fat (with 14% fat in bigeye). [5]
Toro from wild tuna is a seasonal product: winter tuna is considered to be better, summer one is less fatty. [8]
The sushi menu consists of basic Edo style sushi and they are grouped in their styles.