Toro
トロ
Toro typically refers to the fatty parts of the tuna belly, which are particularly valued for their tender texture and rich flavor. The word toro is derived from torori, which means “to melt in the mouth.” This term highlights the prized qualities of this fish in Japanese cuisine. There are two main types of toro:
- Chutoro (中トロ): Medium-fatty parts of the tuna belly, which have a balanced mix of lean meat and fat.
- Otoro (大トロ): The fattiest parts of the tuna belly, which are especially soft and flavorful.
Toro is often served as nigiri-sushi or sashimi, where it is eaten raw to enjoy its full flavor and tender texture. It can also be used in other dishes to add a luxurious touch. Since toro comes from the most valuable parts of the tuna, it is often more expensive than other tuna cuts. The quality of toro can vary depending on the freshness and origin of the fish.
While the term toro originally referred to tuna, it is also used for other fatty fish parts. An example is beni toro (紅トロ), which refers to the fatty belly of the sockeye salmon. Also, toro katsuo (トロカツオ), a fatty piece of the bonito, is called thus. These variants offer similar taste experiences as tuna toro.