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• What is Toro? True toro is only taken from blue fin tuna. In Japan, a blue fin tuna is graded by the quality of the cuts of meat which can be obtained from it, particularly the prized toro, the fatty belly of the tuna. Tuna for sushi is carefully handled, to ensure that the flesh is not bruised or damaged.

• 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 (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:

Sashimi Grade Bluefin Tuna (Toro) 1 Sashimi grade Bluefin caught in Australia 2 Species: Thunnus Maccoyii 3 Sold in 9oz-15.5oz portions 4 Flash-frozen and vacuum packed to preserve freshness 5 Rich and buttery – ideal for use in Nigiri 6 Naturally high in fat with distinctive marbling 7 Sold frozen 8 Available year-round More ...