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Bluefin Tuna, also known as "Maguro" is prized around the world for its delicious umami flavors that are almost like butter. Otoro is the most premium part of the Tuna, it is the belly and as a result the most marbled.
O-Toro is often found at the best sushi restaurants and only the best. It is expensive, tough to source, and tough to store. Storing the fish in optimal conditions requires a super-freezer to keep the fish below 40 F*. If you do not it will lose a bit of color and texture (but it will still be delicious). For the best possible experience, consume the O-Toro as soon as possible after your receive it.
Our Tuna is wild-caught in the Pacific waters). It is 100% long line caught. We also get tuna some times of the year from Australia. It is not injected with any additives and is 100% natural.
Eating Raw? Our Master Sushi Chef says you should always tenderize Otoro and Chu-Toro with shallow cuts on each side to make it "melt away" with every bite.
The value of Tuna depends on its fat content (aka Marbling) just like a steak. O-Toro is the most marbled part of the Tuna.
The most expensive and most desirable cut is otoro. This high-quality cut is from the fat under-belly of a tuna fish. The fat adds a sweet note to the taste and the texture is always described as “melt in your mouth” soft. Interestingly, this part of the tuna used to be thrown out before refrigeration was invented. The high fat content meant that it spoiled faster then the meatier parts. Nowadays, it is the most sought-after cut in every tuna.
We also offer Chu-Toro which is less marbled (meaning less fatty) but still superior to what you will find in most grocery stores which is called "Akami". Chutoro is the cut between the akami and otoro. This name is pertinent because “chuu” means middle in Japanese. It is also in the middle when it comes to fat content. Chutoro has a good mix of both fat and meat, which makes it less chewy than akami.
Like Red Meat Tuna is strictly graded, the highest grade is #01... but you can find Tuna that grades #2+, #2, and #3. The grade is meant to guide pricing and fairness and takes into account five factors: Appearance (how fresh does it look?), Size/Shape (Loin size), Color (looking for an exact degree of red in the bloodline and tail), Texture and Fat content.
This Tuna is flash frozen right after being harvested, meaning frozen at its peak of freshness, all of its flavor and nutrition, as well as its texture.
Keep frozen until ready to use. Thaw slowly under refrigeration. Cook this naturally delicate product from a thawed state.
DO NOT leave soaking in water, it will affect the flavor and texture of the fish. DO NOT leave thawed-out fish in a vacuum-sealed bag for more than 24 hours. Consume within 24 hours for best results.
There is no such thing as "sushi grade" or "sashimi grade" fish (more on our blog). However, this is as safe as raw fish gets from consumption. O-Toro is particularly eaten for sushi.
Product arrived frozen, after thawing in fridge for 1 day, we cooked. It was inedible, the fish smell and taste was so over powering we could not consume. Maybe it would be better fresh but it was soggy and very fishy tasting/smelling
I’m going to be honest the color of it looks old. Has no red coloring at all it’s brownish gray. I’m not happy with the quality of the product either.
This literally after I cut it, melted on my plate slightly. This is single handedly the best tuna I’ve ever had the pleasure of eating. I made some sashimi, nigiri, and sushi. 10/10, honestly would give it more of
A 100/10. 10 ten times over. It’s expensive, but it’s an experience that needs to be had. I used my own homemade sushi vinegar and koshihikari short grain rice. If I was able to, I would pull my pants down and make love to this. Words cannot describe it.
It is tough to even source bluefin but boy is it tasty. I should included a picture of it after we seared it but I was too busy gobbling it up. But trust me, it was awesome!!!
Made sushi and sashimi out of it with my kids - delicious!
The Otoro was absolutely divine and fresh once unfrozen. We smashed it with a little sticky rice and crunchy chili oil with our filet mignons. Best surf n' turf ever!
Melt in your mouth tender. Sliced thin, on a R..z cracker, with a tiny dollop of caviar (lumpfish roe, what I had on hand). Such a perfect bite!
Hello,
I ordered 2 packs of your Bluefin Otoro. 1 was great with all the marbling as expected. The 2nd was a darker color and arrived with frost all over it in a bag that was no longer vacuum sealed. The color of the 2 packs were drastically different. The good pack was excellent. I am hesitant to try the 2nd frosty pack. I would reccomend this product if the packaging is good.
The octopus carpaccio was excellent!
