Posted: September 8, 2014 | Written By: Chez Laurent, Fine Yacht Provisions Considering that approximately 80% of the world’s Blue Fin Tuna catch is used for sushi, we figured we’d help decipher the mysterious names for all the different sushi cuts made from this magnificent fish.
To ensure that the entire flesh of the tuna used for sushi is not blemished, the fish is delicately handled. In Japan, the Blue Fin Tuna (Thunnus thynnus – Thon Rouge in French) is commonly referred to as “Maguro.” Similar to the grading of beef, tuna sushi is divided into grades based on its fat content, which is determined by the marbling throughout the steak.
Akami is the leaner flesh from the fish’s sides. If you order ‘Maguro’ or any type of tuna roll or sushi without specifying ‘toro,’ you will receive this cut. Toro refers to the fatty portion of the tuna that is located in the fish’s abdomen. Toro is further subdivided into two distinct subtypes, each of which is more expensive due to its relative scarcity in comparison to the entire species.
There are two types of toro: Chutoro is the tuna’s belly region along the fish’s side between the akami and the otoro. Because it is fatty, but not as fatty as otoro, it is frequently preferred. Otoro is the most fatty part of the tuna and is located on the underside of the fish. This cut is nearly so fatty that it falls apart and literally melts in the mouth.
The unique and delicious flavor of otoro captivates the majority of people upon first taste. The exceptional sirloin texture of raw tuna combines with the fatty tissue of the belly to create a rich and creamy mouthfeel. Although sushi includes a variety of tuna species, such as yellow tail and big eye, Otoro of the highest quality is obtained ONLY from Blue Fin Tuna.
- A distinguishing feature of Otoro will be pastel pink with white lines.
- Otoro has an abundance of luscious oily lines, which give it its distinctive and exquisite flavor.
- Chutoro is typically much less fat-veined than Akami, despite the fact that it is still significantly more oily.
- Credit: Chez Laurent Fine Yacht Provisions supplies yachts, villas, and palaces all along the Riviera with premium fish, seafood, and caviar.
Additionally, we have a “boutique” fish shop near Cannes with a large customer base that has been loyal to us for over 15 years. We will cut, fillet, and vacuum-package any product according to your exact specifications, and we have a flash freezer if you would like to receive anything already frozen and appropriately labeled.
We also smoke all of our own salmon, which is truly excellent, and marinate our own gravalax. We frequently home-smoke other fish, such as tuna, marlin, and hot-smoke salmon upon request; however, we require approximately five days’ notice. Please contact us for anything, such as Chilean Seabass, Black Cod, French Abalone, Live King Crab, etc., as our extensive network of suppliers and fishermen allows us to source almost anything.
Please feel free to visit our 400m2 boutique and laboratory in Mougins if you have a moment to see how we work, discuss your needs, see (and of course taste) our products, and get to know our team. – Visit http://www.onboardonline.com/directory-page/fine-yacht-provisions-1/articles/blue-fin-tuna-sushi-cuts-explained-just-arrived-80#info for additional details.
Fine Yacht Provisions specializes in providing yachts, villas, and palaces along the Riviera with premium fish, seafood, and caviar. Additionally, we have a “boutique” fish shop near Cannes with a large customer base that has been loyal to us for over 15 years. We will cut, fillet, and vacuum-package any product according to your exact specifications, and we have a flash freezer if you would like to receive anything already frozen and appropriately labeled.
Additionally, we smoke all of our own salmon and marinate gravalax at home. We frequently home-smoke other fish, such as tuna, marlin, and hot-smoke salmon upon request; however, we require approximately five days’ notice. Please contact us for anything, such as Chilean Seabass, Black Cod, French Abalone, Live King Crab, etc., as our extensive network of suppliers and fishermen allows us to source almost anything.
How are toro and tuna dissimilar?
How Come Toro Is So Expensive? The primary reason Toro is so expensive is due to its rarity. Toro refers to the fatty portion of the tuna’s belly, while Otoro refers to the fattiest portion and tuna refers to the fattiest portion. The next most common component is the Chutoro.
Akami, commonly found in supermarkets, is the portion with virtually no fat. Tuna has varying nutritional value depending on its fat content. In other words, Toro is merely another portion of the already valuable and costly tuna. In addition, Otoro is only approximately 1/5 of a whole Toro, and the amount of fat that can be extracted from each fish is extremely low.
It is limited to the flavor being perfect, the texture being melt-in-your-mouth, and the nutritional value being unmatched by other body parts. For instance, it is said to contain more than twice as many nutrients, such as vitamins A and D, as red meat of the same weight.
Grilled Tuna Belly (Bluefin Toro) is the fatty abdomen of our local, wild BLUEFIN TUNA. It is caught in New England during this season. There are numerous ways to prepare toro, but we do not recommend eating it raw. The Bluefin Tuna is of the highest quality available, but it should still be cooked thoroughly before consumption.
How are salmon and salmon toro distinct?
Toro salmon – Meaning “melt” in Japanese, the toro cut of a fish refers to the soft, fatty belly section and is typically prized at sushi restaurants. This salmon cut is served raw or lightly grilled and is fatty and flavorful. It has an extremely tender texture. 