Chūtoro

Chūtoro is a term used in Japanese cuisine to refer to a specific cut of tuna, particularly bluefin tuna. It is one of the most prized and sought-after parts of the fish due to its unique balance of flavor and texture.

Overview

Chūtoro is the medium fatty cut of the tuna, found near the skin of the fish. It is considered to be a perfect balance between the leaner akami and the fattier otoro. The term "chūtoro" is derived from the Japanese words "chū" meaning "middle" and "toro" referring to the fatty part of the tuna.

Culinary Use

In sushi and sashimi, chūtoro is highly valued. Its moderate fat content gives it a rich flavor without being overly heavy. It is often served raw to highlight its delicate taste and smooth texture.

Availability and Sustainability

Chūtoro is typically more expensive than other cuts of tuna due to its limited availability. The sustainability of bluefin tuna fishing is a significant concern in the culinary world, with overfishing threatening the species' survival. Various organizations and initiatives are working towards sustainable fishing practices to ensure the continued availability of bluefin tuna.

See Also

• Sushi
• Sashimi
• Bluefin tuna
• Japanese cuisine