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Tuna belly (fatty tuna), or toro is generally considered the king of sushi ingredients. It doesn’t have much use in other dishes. Only a small portion of it is available per tuna and it is usually very expensive. Tuna belly is very oily and high in omega3. The best tuna belly sushi will literally melt in ones mouth.
Some people like to lightly singe the tuna belly before it is made into a nigiri. This is called aburi toro (lightly grilled tuna belly). By doing this it quickly heats the fat and makes the tuna belly even more creamier and “wakes up” some flavors. Light grilling is frequently used for oily salmon as well.
Fatty tuna or toro is a rich section of the tuna that is enjoyed by many sushi lovers around the world. In most cases, toro refers to the belly section of the blue fin tuna which has a higher fat content than the rest of the tuna. The tuna belly is classified into 3 sections medium (chutoro), regular (toro), and supreme (otoro). These sections are expensive compared to other fish since they only consist of about 15 to 20% of the whole tuna, and the amount available for each tuna vary and are unpredictable every day.
1kg-711.jpg "Pangasius Fillet (4S) 1 Kg")
