Readers ask: What Is Toro Sushi?

What does toro sushi taste like?

O-toro is taken from the front of the belly, the extra- fatty part of the tuna, and has marbled appearance. It is perhaps one of the most highly prized cuts. The buttery flavor and delicate texture makes it a popular nigiri topping.

Why is Toro so expensive?

Why Toro is So Valuable: Rare and Rich in Nutrients The main reason why Toro is so expensive is because it is so rare. Toro refers to the fatty part of the tuna’s belly, and the fattiest part is called Otoro, while the most fatty part is called tuna. The value of tuna varies depending on the contents of fat.

Is Toro a bluefin tuna?

True toro is only taken from bluefin tuna, though there are many types of tuna, like yellowfin and big eye, that are made into sushi. Toro comes from the fatty underbelly of the tuna, divided into grades based on the marbling of the meat.

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How do you eat toro sushi?

I highly recommend serving Otoro with sushi rice because Otoro can be too fatty to eat on its own. For Otoro, a very popular way for sushi restaurants to serve is slightly seared (Aburi, 炙り). Simply use a blow torch to lightly sear Otoro pieces to bring out the latent flavors and umami.

What sushi is best to eat?

11 Best Classic Sushi Rolls, Ranked

  • Spicy Tuna Roll.
  • Shrimp Tempura Roll.
  • Boston Roll.
  • Dragon Roll.
  • King Crab Roll. Contains: King Crab, mayonnaise.
  • Alaska Roll. Contains: smoked salmon, avocado, cucumber, asparagus (optional)
  • Philadelphia Roll. Contains: salmon, avocado, cream cheese.
  • Cucumber Roll. Contains: Cucumber.

What is the most expensive sushi fish?

A Japanese sushi tycoon has paid a whopping $3.1m (£2.5m) for a giant tuna making it the world’s most expensive. Kiyoshi Kimura bought the 278kg (612lbs) bluefin tuna, which is an endangered species, at first new year’s auction in Tokyo’s new fish market.

What is the most expensive fish to eat in the world?

What is the most expensive fish in the world to eat? Japan tuna is the world’s expensive edible fish. A bluefin tuna can be sold for three-quarters of a million dollars in Tokyo alone.

What is the best grade of tuna?

More specifically:

  • Grade #1 Tuna – The highest grade of tuna.
  • Grade #2+ Tuna – The next grade of tuna following #1 grade.
  • Grade #2 Tuna – This is the tuna of choice of many restaurants who don’t want to pay Grade #1 money for tuna dishes that will be cooked.
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What is the best cut of tuna for sushi?

Bluefin tuna Bluefin is usually served in top-notch sushi restaurants because it is, quite simply, the most delicious tuna available in the world. In particular, the fat and protein are perfectly balanced, and pieces have a melt-in-your-mouth-type feel.

Why is bluefin tuna so expensive?

Limited supply and exporting costs drive up the price One factor that makes bluefin tuna so expensive is the law of supply and demand, or as The Atlantic cleverly describes it — “sushinomics.” To put it bluntly, there’s only so much bluefin tuna in the ocean.

What is the most expensive part of tuna?

Otoro is a part of bluefin tuna that is the most desirable. It comes from the inside of the belly and it’s the fattiest part of the fish. The texture is often described as intensely rich, marbled, and having melt-in-the-mouth properties. Due to these facts, it’s traditionally the most expensive part of bluefin tuna.

How much is toro tuna?

The price works out to a stunning $3,603 per pound. The best slices of fatty bluefin — called “o-toro” here — can sell for $24 per piece at tony Tokyo sushi bars. Japanese eat 80% of the Atlantic and Pacific Bluefin tuna caught, and much of the species caught worldwide is shipped to Japan for consumption.

What fish is Toro?

Toro is the term for the fatty part of the tuna, found in the belly portion of the fish. Toro is further broken up into two distinct subtypes, and they are more expensive due to their relative scarcity as a proportion of the entire fish.

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How do I age my Toro?

O- Toro (like any fish) builds flavors on its own when left to age. So the science behind the process is actually quite simple…just clean the fish well, keep it in the right environment, monitor and control that environment vigilantly, and let it do its thing!

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