Southern Bluefin Tuna (Toro - Skinless/Boneless)
Sashimi grade Southern Bluefin Tuna from the cold waters of Port Lincoln South Australia. The fish are snapped frozen using liquid nitrogen and kept in -60 freezers to maintain quality.
The fish is cut into different parts (please refer to below explanation and photo diagram) and vacuum packed to ensure freshness and quality.
Akami (ah-kah-me) is the leaner meat from the sides of the fish. If you ask for ‘maguro’ at a restaurant, or order any kind of tuna roll or sushi without requesting ‘toro,’ you will get this cut.
Toro (toh-roh) 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 (choo-toh-roh), which is sometimes labeled chu-toro, 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 (oh-toh-roh), which is sometimes labeled o-toro, 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.
Note: This is a random weight product, so we will require a pre-authorisation payment amount of up to the maximum possible weight range. Once the weights information are available we will process payments based on the exact weight. Most likely you will not be charged at the full amount you have authorised.