Salmon Sashimi 鮭 (7 oz) Yellowfin Tuna - Premium 最高級キハダ鮪 (8 oz) Wild Sockeye Salmon 紅鮭 (~16 oz) Miso Fish (Steelhead Trout) 味噌漬け ニジマス (1.5 lbs) Sashimi Party Set12 items Super Frozen Tuna12 items Gratitude: An Open Letter to Our Fans Sunday Dec 25 2016 To our Customers, Neighbors and Friends, 2016 has been an eventful year for all of us here at Fish for Sushi. As we reflect on the past y... Umami: The Delectable Fifth Taste, Comes Naturally in Fish for Sushi Scallops Monday Nov 14 2016 To some, the term umami may seem to be more culinary jargon. The Japanese word for “delicious taste” or “pleasant savory taste” umami was... Demystifies Sashimi Quality Seafood Monday Oct 10 2016 Both sushi and sashimi have an enormous following in North America. Unlike sushi, which is traditionally made with raw fish but can be ma...Maguro (mah-goo-roh) or hon-maguro, is the Japanese term for bluefin tuna, perhaps the best known and most commonly eaten fish in all of sushi dining.

Used in many rolls, but often seen by itself, what is now the old stand-by was not always the most popular item on the menu. While currently suffering from incredible demand, tuna was, until the 1970’s, a sport fish commonly known as “horse mackerel” and sold to companies for cat food or thrown away. Now, its fatty belly meat, known as ‘toro’ is one of the more expensive items on the menu, prized for its taste, texture, and scarcity. The name “horse mackerel” is now used for the fish called “Aji” (or jack mackerel) as, for marketing purposes, seafood purveyors didn’t want the strong flavor of mackerel associated with the much less oily and fishy tasting bluefin tuna. Tuna has come a long way from being a fish the samurai considered unclean and would not eat, to one of the most popular fish in Japan, and the world around. Tuna served in restaurants is generally one of two different species, the bluefin tuna (Thunnus thynnus), traditionally known as ‘maguro,’ which is usually fairly lean, and the yellowfin tuna (Thunnus albacares), known as ‘ahi’ (ah-hee), which is a fattier species.

Yellowfin tuna may also be labeled ‘maguro‘ but more often than not, if you see maguro it will be bluefin tuna. Tuna sushi is further broken up into subtypes, based on the fat content. 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.brown sushi rice nutrition Today, approximately 80% of the world’s bluefin tuna catch is used for sushi, and the species is actually close to being threatened, and due to this, they are becoming more expensive. jiro dreams of sushi todayToro (and especially otoro) is generally the most expensive item in the menu by weight, and in fact the fish themselves can command record prices. watch sushi pack episodesOn January 5th, 2001 in Tokyo, a sushi grade bluefin tuna was sold for an astounding $173,600 for a 444 pound fish (which equates to $391/lb). sushi making kit perth

I have personally seen people waiting on the docks ready to buy the catch of those who have spent a day deep sea fishing for tuna. jiro dreams of sushi opening songThis diverse fish is now one of the most popular items on the sushi menu, but hopefully its culinary success will not be its downfall.sushi kiss mac reviewYou can find sushi grade tuna at Catalina Offshore Products (among other sushi grade seafood).yo sushi restaurants in londonBe the first to tip!Tip me with bitcoin!1Kb1wCkjsXSk2re5H5cE43ndVh2262M4KYIf you enjoyed reading this post, please consider tipping me using Bitcoin. Just as the Bluefin is the king of the tuna world, “Otoro” is the queen jewel of the Bluefin. Whether you are a professional sushi artist, an amateur Japanese cuisine chef, or simply a lover of sushi, you fit into one of two categories: those who have tasted Bluefin Otoro, and those who have not.

If you haven’t tried this delicacy, no words or description can give you the experience. That is how special Otoro is. Cut from the underbelly of the Bluefin tuna, Otoro is the part of the Bluefin with the softest texture, the highest omega-3-fat content, and the most enchanting taste. The marbling on this fish is exquisite, and some compare it to the finest cuts of beef. Once you taste our Bluefin Otoro tuna, you will never forget it. Just like our highest-quality Bluefin Otoro, Bluefin Chutoro also comes from the fatty underbelly of the Bluefin tuna.  Chutoro is slightly lower in fat than Otoro and has a less intense taste, but its supreme flavor and soft flesh still make it one of the finest delicacies to come from the sea.  Luxe Gourmets' Bluefin are caught in the wintertime, when its taste is the finest; so there is a great advantage to ordering Chutoro that has been “SuperFrozen™” rather than fresh. Thanks to Luxe Gourmets, you can enjoy the excellence of winter Chutoro during any month of the year.

Toro has bone and suji(sinew) parts. We don't remove them as it will also take off the precious fatty parts and most of our customers like to sear or to melt the suji by the heat.  Price has already been adjusted accordingly.All our tuna are farmed, including Bluefin tuna (from Spain and Australia. We don’t use Mexico bluefin as they are lower quality).Our Otoro and Chutoro are SuperFrozen promising perfect freshness as though it were caught only moments before your meal. Super freezing is a process that stops the natural decay that begins when the fish is caught. This process begins at sea, where fishing boats are specifically fitted with specialized freezers that store a catch immediately after the fish has been gutted and the gills have been removed. The fish then remain in these freezers during transport to kitchens in and beyond Japan. When it is defrosted, the fish revives to exactly the moment it was frozen. SuperFrozen tunas are all-natural tuna with no preservatives, and ensures the highest quality of freshness.

Superfrozen tuna is kept fresher than fresh quality while in super freezers kept at -76°F. Once it’s stored in conventional freezers (at -4°F), we recommend that it’s consumed within 7 days. How do I thaw? Thawing instruction is included with your order. Please make sure to follow the thawing direction for optimal result. How long will it keep? We recommend that you enjoy your Super Frozen tuna within 2 days of receiving it. For optimal taste it is best to be consumed within 24 hours after defrosting. If you are not planning to enjoy your product immediately, be sure to put it in the freezer straightaway. Keeping the product for more than 2 weeks will cause the color to change, as we do not use preservative and home freezers are significantly warmer than then temperature SuperFrozen tunas are kept in. How is it processed and packed? SuperFrozen Otoro and Chutoro are cut to size, vacuum packed.  We ship in customized insulation material with a 3 lb-5lb block of dry ice in each delivery of frozen product depending on the weight of the fish.