Otoro is taken from the actual under-belly inside the tuna, and it is by itself separated into grades which happen to be recognized according to the marbling through out the steak, very similar to inside grading beef. By far the most precious o-toro or otoro , comes from the lower belly of the fish towards the head.
Chutoro , a lower top quality, derives from the tuna belly at the center and rear through the tuna, which is not as much marbled when compared with otoro sushi. Often the unique and delicious taste of otoro charms the majority of people as soon as they sample it.
The amazing sirloin feel of raw tuna fuses together with the fatty tissue from the belly to generate a rich and creamy experiencing inside the mouth, along with the flesh from the tuna evaporating while you indulge in it. Otoro is frequently included with sashimi and additionally nigiri sushi, mainly because the sophisticated essence, fantastic composition, and exquisite marbling are usually plainly recognized throughout these two pair of raw species of fish dishes.
Additionally it is generally used to produce seared hard to find tuna, that features a delectable pleasant prepared surface along with a rich and creamy amazing interior. Akami is the leaner meat from the sides of the fish. 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.
The two types of toro are:. Chutoro is the belly area of the tuna along the side of the fish between the akami and the otoro. It is often preferred because it is fatty but not as fatty as otoro. Otoro is the fattiest portion of the tuna, found on the very underside of the fish. This cut is fatty almost to the point of falling apart and can literally melt in your mouth. However, prior to WWII, toro was treated as ara the name of the useless leftovers of the fish.
However, in the s refrigeration and transportation technologies progressed, and imported tuna became a real industry, giving people access to fresh tuna at reasonable prices. In addition, the diet of the Japanese people changed drastically and the country started to appreciate food with high-fat content. This catapulted toro sushi into stardom. After that, toro sushi became synonymous with high-quality sushi all over the world.
Incidentally, toro got its name from the first sushi restaurant established in called Yoshino Sushi this is one of several theories. What is Fresh tuna? You may think it is trivial, but there is a deep connection between why tuna is so delicious and why it is so expensive as a sushi topping. So, why do both raw distribution and frozen distribution methods exist? The reason for this is that there is a big difference in where the fish is caught. Generally, fresh tuna is caught in the seas around Japan and the boats return to port within hours after the catch.
This need led to the invention of the onboard rapid freezing method. Next, considering the effects on the taste, there is an advantage to frozen tuna. Meanwhile, handling fresh tuna is extremely difficult.
Now, what is the overwhelming difference when comparing fresh tuna and frozen tuna? That is the aromatic flavor. This is true not only for fish but for vegetables and meat as well.
Once the raw cells are frozen, generally those cells will burst due to the ice made from the internal moisture freezing. The moisture inside the food becomes ice crystals, and over time the freeze concentration grows, destroying the cellular tissue. The food, with softened tissue due to losing the moisture, becomes soft in an unpleasant way. If it is stored frozen for a long time, the moisture in the food will come out, the fat will oxidize and the texture and aromatic flavor will both decline.
The reason that sushi chefs at expensive restaurants insist on using fresh tuna which is many times more expensive than fresh tuna is that they desperately want to maintain the aromatic flavor.
The techniques required of sushi chefs demand that the subtle, aromatic flavor harbored in the sushi topping is not destroyed. If you find yourself on a trip to Japan, try nigiri sushi made from fresh tuna. Just forget about the price and ascend to the heaven that is the flavor of fresh sushi.
Do pregnant women need to worry about residual mercury in tuna? Methylmercury, which is harmful to living things, originally exists in the sea, but In , the U. FDA published a guide related to residual mercury in fish and announced a warning regarding fish intake. According to this guide, those who are pregnant or may be pregnant should not intake large fish that contain relatively high concentrations of methylmercury such as shark, swordfish and kinmedai, and for small fish, the recommended limit is 12 ounces g per week.
After that in , the WHO and FAO joint committee reviewed the concentration of residual methylmercury harmful to humans in seafood. Since Europe and America made their recommendations based on these standards, the MLHW announced their review in This announcement stipulated the amount and frequency of species with relatively high mercury content allowed for consumption when pregnant based on the results of testing species in Japan and species overseas.
The amount considered safe to eat while pregnant is stipulated at 80 g per serving, and Bluefin tuna Kuro maguro and Bigeye tuna Mebachi maguro can be consumed once a week, while Southern Bluefin tuna Minami maguro is safe to eat twice a week.
Yellowfin tuna Kihada maguro , Albacore Binnaga maguro , Young maguro Meji maguro and canned tuna do not need to be restricted and no standards were set for these. Incidentally, the serving size of tuna differs depending on the way it is eaten and the average amount consumed as sashimi is 50 to 60 g. One piece of maguro sushi is generally 10 to 15 g.
One Tekkamaki tuna sushi rolls, cut into six pieces generally contains 42 g of tuna. One Tekka-don tuna sashimi bowl generally contains g of tuna. For Japanese people, who consume a high amount of seafood on a regular basis, these announcements caused a commotion and directly after the precautions were published, kinmedai prices dropped dramatically, and there were fishing boats that had to suspend operations.
However, these precautions are only intended for pregnant women, with consideration for fetuses that are vulnerable to methylmercury. Furthermore, there have never been reports of health hazards for the daily consumption of seafood in the world, so it is probably sufficient to consider these announcements to be preventive guidelines.
So what did you think? To put it simply, these are the only types of tuna used for sushi. However, the Pacific bluefin tuna is not always the most popular depending on the location, the season, and culture of the area. However, it makes sense commercially that the processing to preserve the freshness of the high-priced Pacific bluefin tuna and southern bluefin tuna on the ship after being caught is superb and the quality management cannot even be compared with other tuna.
If you want to eat tuna in Japan, you should eat natural Pacific bluefin tuna or southern bluefin tuna. Just for your reference. Related Content What is akami? What is chutoro? What is otoro?
What is the difference between Fish farming tuna and Fish fattening tuna? Detailed feature or production area of tuna Maguro. The migrating route of Inshore bluefin tuna and fishing place. Tuna is allowed to rest before it is used. What are Meji , Chubou and Maguro? What is the difference between the taste of marbled and lined fatty tuna? Why is sushi with tuna topping so expensive? Tuna was not a premium fish during the Edo period.
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