What is tuna?
ton Belly is a food that is commonly listed on sushi menu as Toro. It has a pink and white marked look and can be served raw or slightly cooked. Toro can be served with rice and is often used with wasabi and soy sauce. Compared to other sushi items, they are usually among the most expensive and many people are considered a delicacy. Among the factors that affect the pleasure of food are part of the abdomen, its temperature when consumed and its freshness.
The main culinary use of the tuna abdomen is the production of sushi. It is generally considered to be one of the more desired sushi items. Tuna's stomach is often served as Nigiri, a piece of food served on a hill of vinegared rice. Some people prefer it as Sashimi, a piece of food without rice.
In both cases, Toro may be raw or sung. If it is to be consumed raw, it is generally recommended that the room is allowed to reach the temperaturation before consumption. It is said that it allows one a singleIvci better enjoy texture and taste. Toro has a high fat content; That's why his marbelization. It is also a greasy food with a high content of omega-3.
Most of the excitement of tuna will probably be its costs. It tends to be expensive partly because of the fact that only a limited amount is available from each fish. In addition, all tuna abdomen is not considered the same. The lower area is usually referred to as the highest tuna abdomen and is considered to be the most attractive due to the fat content that is higher than the rest of the abdomen. This part of Toro tends to be even more expensive.
Tuna's abdomen is a food whose price can be very volatile. The costs may depend on a number of factors such as the location of the place where it is caught and the location of the end consumer. However, one of the factors that tends to weigh a more impressive price is the number of fish obtained on a given day. Toro is commonly taken from blue diversity tunaa.
Freshness is considered necessary for the pleasure of this food. It is often supplied overnight from the seller to the buyer, which further increases costs in many cases. Although great effort and expenditure are invested in it, Toro has not always been highly recognized. In fact, it was once part of the fish, which was considered very undesirable and was easily discarded.