Dive into the world of sushi connoisseurs, where the term "toro" refers to the sumptuously fatty underbelly of the bluefin tuna, a delicacy revered for its rich texture and taste. According to the Japan Fisheries Research and Education Agency, bluefin tuna is meticulously graded, with toro being the most coveted cut. This grading process is crucial as the price of a single bluefin tuna can soar, with a record-setting fish selling for $3.1 million in Tokyo's famed Tsukiji market in 2019.
The handling of tuna for sushi is an art; it must be done with precision to prevent any bruising, ensuring the highest quality. Core samples are analyzed for color, texture, and flavor, determining the tuna's market value. While various tunas, like yellowfin and bigeye, are used in sushi, authentic toro comes exclusively from bluefin tuna, making it a sought-after experience for aficionados seeking the pinnacle of sushi ingredients.
Toro comes from the underbelly of the tuna, and is itself divided into grades which are distinguished based on the marbling of the meat, much like in grading beef. The most valuable toro, otoro, is from the underside of the fish close to the head. Chutoro, a lesser grade, comes from the belly in the middle and back of the fish, and is less marbled than otoro.
The unmistakable and delightful flavor of toro seduces most consumers once they try it. The cool, meaty texture of raw tuna combines with the fat of the belly to create a buttery sensation in the mouth, with the flesh of the tuna melting as you eat it. Toro is often used in sashimi and nigiri sushi, because the delicate flavor, outstanding texture, and beautiful marbling are clearly distinguishable in these two raw fish dishes. It is also sometimes used to make seared rare tuna, which has a delicious warm grilled exterior and a creamy cool interior.
A high quality piece of toro will be pale pink with rich white streaks. Otoro has more of the fatty streaks, which lend toro its unique and spectacular flavor. Chutoro is less veined with fat, although it is still more fatty than cuts from the upper side of the fish, such as akami. Toro is most flavorful during the winter, when tuna accumulate more fat, and may not be as spectacular out of season. It should also always be eaten fresh, as it does not stand up well to prolonged freezing.
Astoundingly, toro is not widely eaten outside of Japan, although it is sometimes available in specialty Japanese restaurants on the coasts of the United States and in some parts of Europe. Toro plays a delightful role in Japanese cuisine in Japan, and the majority of blue fin tuna harvested around the world end up in the fish markets of Japan, where the toro and the rest of the fish will command a higher price among connoisseurs.