Tag: Toro

According to a 2010 study published in *Biology Letters*, mercury levels are actually lower in bluefin toro, or fatty tuna, compared to its leaner counterpart, akami. This surprising finding challenges the common assumption that all bluefin tuna cuts are equally high in mercury and provides valuable context for consumers.

While regular tuna is a staple in many dishes, toro is a fatty cut from the tuna's belly prized for its rich, buttery flavor and melt-in-your-mouth texture. The question of whether toro is better than regular tuna is a matter of personal preference, culinary application, and budget, with each offering a distinct experience.

The prized, melt-in-your-mouth experience of high-end sushi is largely thanks to one specific cut. The fattiest part of a tuna is the belly, known as 'toro,' particularly the innermost portion called 'otoro,' which is celebrated for its extreme marbling and delicate flavor.

In 2013, a single bluefin tuna was sold for a record-breaking 155.4 million yen at the Tsukiji market, highlighting the incredible value placed on this seafood. High grade tuna, often referred to as sushi-grade or sashimi-grade, is most commonly identified as bluefin tuna, known in Japan as *hon-maguro*.