We choose for this month to tell you something about tuna, one of sushi’s favorite fish.
Tuna is the most basic Edo style sushi. It is one of the oldest ingredients used, and often regarded as the icon of sushi.
Tuna served in restaurants is generally one of two different species, the yellowfin tuna, which is usually fairly lean, and the bluefin tuna (also known as “Ahi”), which is a fattier fish.
Akami: 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’ll get this cut.
Toro: is the term for the fatty part of the tuna, found in the belly portion of th efish. Toro is further broken up into two subtypes according to their fat content. We should mention here that these fattier cuts of the fish are more expensive due to their relative scarcity as a portion of the entire fish. The two types of toro are:
Chutoro: Cut from the belly area of the tuna along the side of the fish between the akami and the otoro. It is often preferred for sashimi because it is fatty but not so fatty as otoro
Otoro: 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!
Due to the popularity of sushi, new restaurants are opening every day driving the demand on the northern bluefin to a all time high, and due to the high demand and this commercial importance has led to severe overfishing. The species is currently classified as Critically Endangered.
Here we need to inform you that the ZEN room located all possible resources in order to be able to obtain all different qualities of tuna and make it available to our guests.
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