Author Topic: Toro Toro Toro  (Read 931 times)

0 Members and 1 Guest are viewing this topic.

Offline Opah147

  • Global Moderator
  • Hero Member
  • *****
  • Posts: 177
  • Karma: +2/-0
  • "we're gonna need a bigger ski"
    • View Profile
Toro Toro Toro
« on: October 26, 2015, 12:54:54 PM »
Hey All!
This has been a phenomenal season for blue fins and I wanted to share some sushi trivia. There are 3 different subdivision based on the fat content. "Akami" has the least fat content and is the most common sushi you'll get at a sushi restaurant. I make poke with this. Then there's the "toro", the belly cut which is subdivided to "Chutoro" and "Otoro". Chutoro is the part of the belly and the fillet, Akami. Finally, Otoro is the bottom of the belly which it the fattiest and the most expensive. I've seen frozen otoro online for $60/lb...crazy!

It's like eating a fine cut of bacon or proscuitto and good for you (minus the mercury count). The mega 3 content must be out of this world. And for those who don't do sushi/sashimi, seered toro with a dash of sea salt and pepper is "muy excellente".

So when you catch your tuna, KEEP THE TORO! Many fisherman toss it away with the carcass....I've done it plenty of time too  ;)
« Last Edit: October 27, 2015, 10:30:31 AM by Opah147 »