What is Toro?

In Japan, the blue tuna is sorted by the quality of meat cuts that can be obtained, especially the valuable Toro , the oily tuna abdomen. Tuna for sushi is carefully processed to ensure that the meat is not bruised or damaged. When tuna arrives at the fish market, meat samples are taken with a special tool, so the color, texture and taste of the meat can be assessed before the price of tuna. While sushi uses many different types of tuna, including yellow fins and large eye, Toro Toro is only taken from the tuna of the blue fins. The most valuable Toro, otoro is from the underside of the fish near the head. taste , a smaller class, comes from the abdomen in the middle and the back of the fish and is less marbled than Otoro.

The unmistakable and wonderful taste Toro seduces most consumers as soon as they try. The cold, fleshy texture of the raw tuna combines with the abdominal fat to create a butter feeling in the mouth, with the body of the tuna melting when you eat it. Toro is often used in Sashimi and Nigiri sushi because in these twoRaw fish foods are clearly distinguished with the delicate taste, excellent texture and beautiful marbling. Sometimes it is also used to produce a repeated rare tuna, which has a delicious warm grilled exterior and a creamy cool interior.

The high quality piece of Toro will be light pink with rich white stripes. Otoro has more greasy strips that lend Toro its unique and spectacular taste. Tasteor is less vein with fat, although it is increasingly oily than cuts from the top of the fish, such as if . Toro is the tastiest during the winter, when the tuna is more accumulated and does not have to be a spectacular out of season. It should also be eaten fresh, because it does not fit well to prolong frozen.

greatly, Toro is not widely consumed outside Japan, although it is sometimes available in special Japanese restaurants on the United States coast and in some parts of Europe. Toro plays a wonderful role in Japanese cuisine in Japan and most blue tuna harvested around the world ends up on ryeBích markets in Japan, where Toro and the rest of the fish command the higher price of experts.