Toro is the term for the fatty part of the tuna, found in the belly portion of the fish. Especially prized by sushi chefs and sushi aficionados, toro presents pink to white in color with a rich, buttery taste. Because of its high fat content and distinctive flavor, toro is always best enjoyed raw.
Our sushi grade bluefin toro is hand cut in house from whole “ranched” Pacific bluefin tuna (Thunnus orientalis). This capture-based farming method starts with the harvest of smaller wild-caught tuna during a short time of the year. Fish are then transferred to ocean pens off the coast of Mexico where they are fed until time of harvest, which results in a much higher fat content that strictly wild tuna.
Each portion is approximately 5 oz each and proton frozen to preserve color and texture with out any additives. Note that certain species, like tuna, naturally turn brown once exposed to air or if stored in a traditional freezer. Proton freezing technology slows this process but does not prevent it. For best results, we recommend placing proton frozen tuna in the coldest part of your freezer and storing for no more than 7 days. When ready to eat, slowly defrost in refrigerator and consume within same 24 hours.
Pacific bluefin is highly migratory, moving between Japan and the eastern Pacific off California and Mexico. Though Pacific bluefin historically has been overfished, stocks are being rebuilt. As a result of the U.S. and Mexico reducing catch limits by more than 40% in recent years, Southern California is seeing the highest numbers of bluefin in over three decades.